Try our RASPBERRY, PISTACHIO AND LEMON OAT BARS! They are a healthy snack, breakfast, or dessert! Easy to make with just the right amount of sweetness and acidity. A perfect summer treat! Enjoy!
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 22 minutes + cooling time
Serves: 5 bars
Difficulty: 3/10
INGREDIENTS
Bars
1 cup oats
1/4 cup raw shelled pistachios
1/2 cup freeze dried raspberries
sprinkle of salt
zest of 1 lemon
1/4 cup agave nectar, alternatively use maple syrup or honey
2 tablespoons vegetable oil
Toppings
25g white chocolate (use vegan for dairy free or vegan bars)
Additional handful of freeze dried raspberries
Additional handful of milled pistachios
INSTRUCTIONS
Preheat the oven to 350 degrees F (180 degrees C) and line a bread tin with parchment paper.
In a food processor with the S blade attached blend oats for a few seconds They should resemble flour with some larger bits. Place the milled oats in a large bowl.
In a food processor with the S blade attached blend pistachios for a few seconds. They also should resemble flour with some larger bits. Add the pistachios to the bowl with milled oats.
To the same bowl add freeze dried raspberries and salt and whisk to combine all ingredients.
In a separate small bowl mix agave nectar (or another liquid sweetener of choice), oil and lemon zest. Drizzle in the mix into the bowl with dry ingredients. Mix the ingredients with your hands until well combined.
Press the dough evenly into the bread tin. Bake for 10 to 12 minutes until the dough is cooked through and slightly golden on the edges. You want the bars to still be a little soft - don't overbake these.
After removing from the oven leave the dough to cool in the tin.
Place white chocolate in a microwave-safe container and heat it in microwave for 15 seconds at a time, stirring in between until fully melted.
Drizzle the cooled dough with white chocolate and sprinkle with some more freeze dried raspberries and chopped pistachios, if you like.
Cut it into bars and enjoy!
RECIPE NOTES
* Storage: The bars can be stored in an airtight container for up to a week.
To make gluten free: Use gluten free oats.
To make dairy free: Use dairy free white chocolate.
To make vegan: Use vegan white chocolate. Use agave nectar or maple syrup instead of honey.
Tried this recipe? Leave a comment below. Feel free to share a picture on Instagram and tag @i_loveporridge or hashtag it #i_loveporridge. It's super helpful for me and other readers. Cheers!
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