Almond and Raspberry Breakfast Bars

Step 1

Pre-heat the oven to 350 degrees.

Step 2

Line an 8X8-baking dish with parchment paper. Set aside.

Step 3

Place the chia seeds in a small bowl and add the water. Stir until mixed. Set aside.

Step 4

Process the 2 cups of oats in the bowl of a food processor until it turns into oat flour, 30-45 seconds.

Step 5

Add in the banana, honey, coconut oil, vanilla & almond (if using) extracts, salt, and baking powder. Process for 30 seconds or until they are all combined.

Step 6

Transfer the mixture to a mixing bowl. Stir in the 1/4 cup oats, almond flour, and the chia seed & water mixture. Be aware that it will be a very sticky dough.

Step 7

Transfer the dough into the prepared baking pan. Using either your hands or the back of a spatula, press it down firmly (especially around the corners) to spread it evenly into the pan. If you use your hands, it will be easier to handle if you wet them a little bit.

Step 8

Combine all ingredients in a mixing bowl and give it a gentle stir.

Step 9

Place all ingredients in a mixing bowl and toss to combine.To assemble: Distribute the filling equally on top of the crust.

Step 10

Sprinkle the topping over the raspberry filling making sure to cover the all of the fruit.

Step 11

Place it in the oven and bake 30-35 minutes, or until it turns slightly golden on top.Let it cool completely.

Step 12

Cut it into 9 pieces and serve. It can be stored in the fridge in an airtight container up to 4 days.