Oats and berries always make for an epic combination in my opinion, but, I'm not always in the mood for a bowl of overnight oats no matter how deliciously healthy it is.
Some days, I just want a snack, a 'happie' of something sweet with a little crunch to it to satisfy a craving or to give me a little extra energy to get through the day, right?
Well, if you've ever felt the same, this Raspberry Oat Bake is exactly what you need. It's filled with fiber which is great for your gut, the raspberries not only add a tangy flavor but are also filled with antioxidants that your body needs and it's really just delicious.
Enjoy it with a warm cup of tea or warm it up and serve with a scoop of whipped coconut cream. It's great to pack for a healthy, sweet snack too and I have even enjoyed 2 squares for a light, quick brekkie.
Fiber-Filled Raspberry Oats Bake
Prep time: 20 min
Total time: 50 min
2 cups of fresh or frozen raspberries
1/4 cup pure maple syrup or raw honey
2 tbsp chia seeds, soaked in 2 tbsp of water for at least an hour
1/2 tsp vanilla extract
1 tsp of fresh lemon juice
1/2 cup coconut sugar or regular brown sugar
1/2 cup coconut oil melted and cooled
1 1/2 tsp vanilla extract
1 1/2 cups unbleached whole wheat flour ( I used Eureka Mills)
1 cup unbleached rolled oats (can use gluten free oats too)
1 tsp baking soda
1/2 tsp cinnamon
Preheat the oven to 180 degrees Celsius and line an 8x8 baking pan with parchment paper.
Combine raspberries, chia seed jelly, syrup, lemon juice and vanilla extract in a small pot. Cook over medium heat for about 15 minutes, mashing the raspberries as they cook to help them break down. If the mixture begins to boil, lower heat. Remove from heat and allow to cool for 15 minutes. The mixture should thicken up and start to resemble a jam.
In the bowl of an electric mixer, beat egg and coconut sugar for 1-2 minutes. Add coconut oil and vanilla extract and beat again until combined.
In a separate bowl, whisk together flour, oats, baking soda and cinnamon. Pour into wet ingredients and mix until combined.
Place two thirds of the batter into the prepared pan, spreading to the edges and pressing down firmly. Pour raspberry mixture over dough and break remaining oatmeal batter into pieces over fruit.
Bake for 30 minutes. Allow to cool for 1 hour before slicing into bars. Top it off with some Tahini or more of the raspberry filling and enjoy!