Raspberry and coconut oat bars
Buttery oat bars with a raspberry layer and a coconut crumble top, cut into squares.
- Time50 min
- LevelMedium
- Costabout £0.30 a head
- Oven180°C (160°C fan)
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 cm square tin.
- 2
Heat the raspberries, chia seeds, first measure of erythritol and lemon juice in a small pan for 5 minutes, crushing the fruit, until thick. Leave to cool.
5 min - 3
Mix the oats, coconut, flour and second measure of erythritol in a bowl. Stir in the melted butter and vanilla until it clumps.
- 4
Press two thirds of the oat mix firmly into the tin. Spread the raspberry mix over it, then crumble the rest on top.
- 5
Bake for 25 to 30 minutes until the top is golden.
28 min 20 s - 6
Cool completely in the tin, then chill for 30 minutes before cutting into 12 bars.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.