Raspberry Oat Bars
I have some very exciting news…
I have been asked to run cooking classes for Sydney Community College.
These are fully hands-on classes, so a little different from my usual classes where you get to watch me cook, and help only if you want to!
The theme of my first class is Sweet Baking with Wholefoods, where you will learn the art of healthier baking (and I have to say, less sugar and fat in a sweet food while still making it edible, truly is an art!).
You will also get to make delicious and healthy cakes, muffins, biscuits and more, and take what you can’t eat home! Got to love that!
a healthier slice, full of wholegrain oats, seeds and berries
I am so excited to be doing these classes and have been trying out recipes to include on the menu.
In my enthusiasm I came up with far too many new ideas and have some spares. Here is one…
I thought it may ‘whet your appetite’ for a whole class where you get to make a lot of these yummy, healthy sweet desserts!
To learn more about this class, book in or find out about any of the other classes they run at SCC, click here
raspberry oat bar with a dollop of Barambah yoghurt….yum!
Getting back to these very fine Raspberry Oat Bars, you have to give this recipe a go
And trust me, they taste best served with our favourite Barambah Yoghurt – YUM!
raspberry oat bars with Barambah Yoghurt….noms!
- 1½ cups rolled oats
- ½ cup desiccated coconut
- ¼ cup sunflower seeds
- ¼ cup linseeds
- ¼ cup honey or maple syrup
- ¼ cup macadamia oil
- 1 small jar 100% fruit jam or use raspberry chia jam (see link to recipe below)
- ⅔ cup frozen raspberries
- Heat oven to 160 degrees C
- Line a small slice tray ( 17cm x 25cm) with greaseproof paper
- In a medium sized bowl, add oats, coconut, sunflower seeds, linseeds, honey and oil. Mix well
- Reserve 1 heaped cup of oat mix and tip the rest into the bottom of prepared slice tray, spread out evenly, then press down using your hands
- Heat jam in the microwave (as when it should be easier to spread when warm), then spread as best as you can over the oat mix
- Sprinkle with frozen raspberries (I broke some up and left some whole for texture)
- Evenly crumble remaining oat mixture over the raspberries
- Place in oven and bake for 35-40 minutes, or until lightly browned on top
- Allow to cool before cutting
raspberry chia jam
Find the Raspberry Chia Jam Recipe Here
the base
blob jam on top
spread jam
top with frozen berries
top with crumble and bake
voila…
A quick note on oats
You will notice, if you look closely in the photographs that I have used both whole rolled oats as well as steel cut oats in this recipe.
whole rolled oats
vs steel cut oats
Both work well and both are low GI – so you get to choose which you prefer
Why are oats so healthy for me?
Lovely oats post, Caroline. We’re looking forward to having you teach with us!
Oooh, thanks Claire. I can’t wait! 🙂
Hi! This recipe looks great! I’m not sure if I just can’t see for looking but I can’t find the raspberry chia jam recipe you mentioned..
Hi Poppy
Thanks so much for picking that up and letting me know
I’ve fixed it so you should find it now
Thanks again
🙂 Caroline
hi,
can you use fresh raspberries instead of frozen, or should I freeze the ones I have before cooking?
Hi Sammie. Yes, use fresh ones, its just that you need to be more careful with them as they are very delicate. They are a lot hardier when frozen! I hope you enjoy this slice – it’s one of our favourites 🙂