Raspberry Oatmeal Bars
Sweet and satisfying snack attack! These Raspberry Oatmeal Bars are a delicious and wholesome treat. Bursting with juicy raspberries and hearty oats, they're perfect for an afternoon pick-me-up or a lunchbox surprise. Easy to make and packed with flavor, these bars are a winner. Let's get baking!Calories: 270 | Protein: 10g | Carbs: 35g | Fat: 8g
Equipment
- Mixing bowl
- Fork (for mashing bananas)
- Spoon or spatula (for mixing)
- Ovenproof baking dish or cake tin
- Spray oil or greaseproof paper
- Oven
Ingredients
- For the Bars:
- 200 g oats
- 50 g vanilla protein powder
- 200 ml milk e.g., Alpro coconut milk
- 1 tsp baking powder
- 2 mashed bananas
- 50 g M&S white chocolate blonde spread
- 50 g frozen raspberries
- For Toppings:
- 40 g chocolate chips
- Handful of frozen raspberries
Instructions
- Mash the Bananas. In a large mixing bowl, mash the bananas until smooth using a fork.
- Combine Ingredients. Add the oats, protein powder, baking powder, chocolate spread, and milk to the mashed bananas. Mix until everything is combined. Gently stir in the frozen raspberries.
- Prepare the Baking Dish. Spray an ovenproof dish with oil or line it with greaseproof paper. Pour the oat mixture into the dish, spreading it evenly.
- Add Toppings. Sprinkle the chocolate chips and additional frozen raspberries over the top.
- Bake. Preheat your oven to 180°C (350°F). Bake the bars for 20-25 minutes, or until the top is golden and the mixture is set.
- Cool and Slice. Allow the oatmeal bars to cool slightly before cutting them into six equal squares.
- Serve. Enjoy warm with a dollop of fat-free yogurt, or let them cool completely and store in an airtight container for up to 4-5 days.
Notes
- Mix Evenly: Ensure the ingredients are well combined to avoid dry patches in the bars.
- Don’t Overbake: Keep an eye on the bars during baking to ensure they stay moist and don’t dry out.
- Cool Before Cutting: Let the bars cool slightly before slicing to keep their shape intact.