Raspberry Chia Oat Bars

Ingredients: (Makes 6)

Porridge Oats 200g or 7oz
Frozen Raspberries 300g or 10.5oz
Chia Seeds 1 tbsp
Vanilla Extract 1 tsp
Banana 1, large
Vanilla Extract 1 tsp
Sweetener 2 tbsp
Peanut Butter 2 tbsp
Baking Powder 1 tsp
Milk 5 tbsp
Salt pinch

Instructions:

Add the frozen raspberries to a saucepan and simmer over medium heat until
they defrost and release their juices. Stir in the chia seeds and vanilla extract,
mixing well. If desired, add honey or sugar to taste. Allow the jam to cool and
thicken as the chia seeds absorb the liquid. Set aside.

In a large mixing bowl, mash the ripe banana until smooth. Mix in the vanilla
extract, peanut butter, sweetener, baking powder, salt, and milk. Gradually fold in
the rolled oats to form a sticky batter.

Preheat the oven to 170°C (fan) or air fryer to 160°C. Line a baking tin with
parchment paper or use a non-stick baking dish (a 19cm skillet works well). Press
just over half of the oat mixture into the base of the tin, ensuring it’s evenly spread.
Spoon the raspberry chia jam over the base layer, spreading it evenly. Crumble
the remaining oat mixture over the jam layer, pressing gently to form clusters.

Place the assembled bars in the oven and bake for 20 minutes or air fry at 160°C
for the same duration. Bake until the top is golden.

Allow the bars to cool completely in the tin. This ensures they firm up for slicing.
Once cooled, cut into 6 bars. Serve with an optional dollop of greek yoghurt

Nutrition Facts: