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Raspberry, Coconut & Almond Breaky Bars

Recipe created by Phoebe Conway for Almond Breeze Australia
@pheebsfoods

Serves 12
Prep Time 40 minutes

INGREDIENTS

  • 1 banana
  • 1 egg
  • 1/4 cup almond butter
  • 2 tbsp olive oil
  • 3/4 cup Almond Breeze Unsweetened almond milk
  • 2 cups rolled oats
  • 1/2 cup shredded coconut
  • 1/3 cup coconut sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 1/2 cup frozen raspberries
  • 1/4 cup dairy free dark choc chips
  • 1/4 cup mixed nuts and seeds to top

METHOD

  1. Preheat fan forced oven to 160 degrees Celsius and grease a mini loaf tin
  2. Mash banana with a fork in a large bowl, then stir in the egg, almond butter, olive oil and almond milk
  3. Add in the oats, shredded coconut, coconut sugar, baking powder and salt. Stir well
  4. Fold through the raspberries and chocolate
  5. Divide between the loaf tins, sprinkle nuts and seeds over the top and press down gently
  6. Bake for 25 minutes or until slightly brown on top
  7. Allow to cool completely before removing from the tins to ensure they don’t crumble
  8. Store in the fridge in an airtight container, or freeze for a longer store time
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