These coconut and raspberry bars make a quick breakfast for the whole week, or a great addition to a brunch get together!

Prep time: 20 minutes
Cook time: 30 minutes
Yields: 9

Ingredients:

  • 1 ½ cups old fashioned oats
  • ½ cup flour
  • ½ cup brown sugar
  • ¼ tsp. baking soda
  • ¼ tsp. sea salt
  • ½ tsp. cinnamon
  • ¼ cup sliced almonds
  • ¼ cup unsweetened coconut flakes
  • ½ cup coconut oil, melted, plus more for greasing
  • 1 ⅔ cup fresh raspberries
  • 3 Tb. honey
  • 2 tsp. cornstarch
  • ¼ tsp. almond extract

Directions:

  • 1

    Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper and use a bit of coconut oil to grease.

  • 2

    To make the crust, combine the oats, flour, brown sugar, baking soda, salt, cinnamon, almonds and coconut flakes in a large bowl. Pour the 1/2 cup of coconut oil over the oat mixture and stir to combine.

  • 3

    To make the filling, combine the raspberries, honey, cornstarch and almond extract in a medium bowl. Mix the ingredients together well.

  • 4

    With your hands, press ⅔ of the oat mixture into the pan. Spread the filling evenly on top of the pressed oat mixture with a spatula. Then, crumble the remaining oat mixture on top.

  • 5

    Bake for about 30 minutes or until the top is golden brown. Remove from the oven and cool completely before serving.

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