I did the unthinkable yesterday and ventured solo to Ikea with my two lovely little cherubs.
By some miracle they both behaved (very uncharacteristically) like angels.
So I took advantage of their great moods and shopped, shopped and shopped whilst Harry giggled at Grace as she pushed him in the trolley through the maze of furniture and homewares.
We did stop halfway though for a lovely snack and my little shoppers were so happy to munch on these raspberry oat bars I’d packed into our lunch box.
These bars are delicious and couldn’t be simpler to prepare. Just pop the ingredients into a food processor and blitz. Once the batter is nestled in the tin gently press a few raspberries into the bars and bake for 20-25 minutes or until gorgeously golden.
This recipe makes 16 bars that will vanish all too quickly. They really are delicious. And did I mention this recipe contains no eggs and no sugar! These bars are instead sweetened by a couple of ripe bananas and a handful of mejool dates. The vanilla extract and ground cinnamon also provide the bars with a good hit of gorgeous flavour.
The texture of these bars is soft and squishy yet firm which makes them wonderful for baby led weaning beginners as they will withstand their tight grip.
My little ones also enjoy these bars for breakfast. I serve them alongside a little fresh fruit and they are gobbled up in no time.
To create your own batch of raspberry oat bars simply…
Begin by preheating your oven to 180 degrees celsius (350 F). Line a square baking tin (20cm x 20cm) with baking paper and set aside.
Place the milk, bananas, dates and vanilla extract into the bowl of a food processor and blitz until smooth.
Add the oats, coconut, wholemeal flour, baking powder and cinnamon and pulse to combine.
Place the batter into the prepared tin and use a spatula to smooth the top and press the batter into the corners.
Sprinkle the raspberries over the bars and gently press them ever so slightly into the batter.
Pop into the oven and bake for 20-25 minutes or until golden and set.
Allow to cool for 5-10 minutes in the tin before placing on a wire rack to cool completely.
Cut into 16 bars.
Serve alongside a little fresh fruit for a lovely little morning or afternoon tea. Enjoy x
raspberry oat bars
makes 16 bars
not suitable to freeze, but I promise they will disappear long before the need to freeze
1/3 cup milk
6 mejool dates, pitted
2 medium bananas
1 teaspoon vanilla extract
1 cup wholemeal plain flour
1 teaspoon baking powder
1 cup shredded (or decicated) unsweetened coconut
1 cup oats
1 teaspoon cinnamon, ground
1 cup raspberries, fresh or frozen
Preheat oven to 180 degrees celsius (350 F) and line a 20cm x 20cm slice tin with baking paper. Place the milk, dates, bananas and vanilla extract into the bowl of a food processor and blitz until smooth. Add the flour, baking powder, coconut, oats and cinnamon and pulse to combine. Pour the batter into the prepared tin and smooth with a rubber spatula. Sprinkle the raspberries over the top and gently press them into the batter. Bake for 20-25 minutes or until golden and set. Allow to cool for 5 minutes or so in the tin before removing to cool completely on a wire rack. Cut into 16 squares. Enjoy x
You may also like…
apricot coconut squares
raspberry swirl tea cakes
raspberry & almond scones