Easy Raspberry Oat Bars

raspberry-oat-breakfast-bars

I was always intimidated to try to make any sort of breakfast bar.  It seemed complicated and too involved for a mom as busy as moi.   I was wrong sister.  And so are you if you felt the same.

I mixed everything together in a bowl and popped it in the oven before the coffee had finished brewing this morning.

You could def wake up, turn the oven on, mix food in a bowl, lay it in a pan and pop it in the oven for 20 minutes before you're coffee was even ready.  

These will crush during breakfast and snack time at home or on the go.

I pressed my oat mix into a silicon star tray but you can totally spread this in an 8x8 lined pan or something similar in measurement. 

toddler-easy-oat-bar

Here's the beauty of the breakfast bar... You can't really mess it up.

I was scrolling through instagram and saw an oat bar recipe that I only had half the ingredients for.  I was like, "eff it,  I'll run and gun."

Yes, I will show you exactly what I used for these pups but if you don't have all the ingredients, don't let it stop you.  Do your own thing.

The base that you def need is: oats, flour, and milk.  Those three items alone will not taste very good... so build some sweetness and flavor into them. Before you're finished, taste your mix.  If it doesn't taste sweet enough before you bake it, it won't taste sweet enough after.  Adjust it. 

My point- I don't want you to not try these because you don't have ground flaxseed. Leave it out. K? K. 

Here's what my thought process was when I created my oat bars (if you want a little help by knowing the "why? and how come?). Scroll down to the recipe if you know what's up with flavor balancing. 

I added coconut oil and unsweetened shredded coconut for flavor, sweetness, and good fat.  I threw in some honey because I need more fat and calories for my daughter and it adds a nice sweetness and taste.  Dumped in some ground flaxseed for Omega's, and added yogurt because again... my daughter needs the fat.  Cinnamon was for flavor and because she loves cinnamon swirled oatmeal. I also mashed up a couple bananas for taste and natural sugar.  

Have you noticed all the sweetness inside is natural?

Until... I was trying to move the white chocolate morsels I had in my cabinet before they bag inevitably spilled everywhere so I threw a handful of them in.  If you're against any white sugar just leave them out.  White chocolate and raspberries are kinda the bomb though. 

I finished the bars off by pressing raspberries into the top layer.  You can use blueberries, cut strawberries, blackberries, or whatever fruit is the biggest hit in your home. 

If you're a big fan of jamming a ton of nutrition into a tiny bite but don't want to turn the oven on or if your oven is currently acting as a closet... Check out my even easier 5min no bake power balls recipe. 

easy-raspberry-oat-snack-bars

Ingredients:

2 Bananas, very ripe

1/3 cup almond milk (you can use regular milk)

1/3 cup vanilla yogurt (many flavors wouldl be delicious)

1 teaspoon vanilla extract

1 tablespoon coconut oil

2 tablespoons honey

1 cup whole wheat flour (you can you regular flour)

1 teaspoon baking powder

1 cup oats

1 cup unsweetened coconut, shredded

1/3 cup ground flaxseed (found in baking aisle)

1 teaspoon cinnamon

1/3 cup white chocolate chips

1 cup fresh raspberries

Steps:

1. Preheat oven to 350 degrees. Prep your silicon tray with a non stick spray or line an 8x8 baking tin with parchment paper.

2. In a large mixing bowl, mash your bananas with a fork and add the milk, vanilla yogurt, vanilla extract, coconut oil, and honey. Mix until smooth.

3. Add the flour, baking powder, shredded coconut, oats, ground flaxseed, cinnamon, and white chocolate chips.  Mix until well combined.

4. Press into prepared silicon mold or spread evenly into tin. 

5. Gentle press the raspberries into the top of the oat mix batter.

6. Silicon mold bakes for approximately 15 minutes at 350 degrees, while the baking tin bakes 20-25 minutes at 350 degrees or until golden and set. 

7. Allow to cool for 5 minutes before removing from silicon tray or baking tin. Once cooled, cut into squares or rectangles or enjoy the fun shape yielded by the silicon mold. 

8. Enjoy immediately or cover and store for up to 5 days.

*The next morning, I zapped mine in the microwave for 10 secs and it was delicious warm.  

Hope you give this a go with whatever you have in your cabinet.  I would love to hear what you ended up throwing in that bowl.  Shoot me a comment and let me know! xx Becky