Raspberry Oat Squares
 
Prep time
Cook time
Total time
 
Ingredients
  • 400g raspberries, fresh or frozen
  • ½ cup water
  • 3 tablespoons chia seeds (if not available use 2 teaspoons of cornflour as the thickening agent)
  • 1 cup oat flour (can purchase as flour or I ground the oats in my food processor)
  • 1 cup rolled oats
  • 1 teaspoon vanilla powder
  • 1 teaspoon cinnamon
  • ⅓ cup honey
  • ⅓ cup coconut oil, melted
Directions
  1. Pre heat oven to 180 degrees celsius or 356 F.
  2. Put raspberries and water in a small saucepan on a very low heat. Leave to simmer for around ten minutes. Take off the heat and add chia seeds. Stir well, leave to thicken and cool down. If you are using corn flour instead of chia seeds, add the corn flour after approximately eight minutes simmer time. Stir well until the raspberry sauce begins to thicken.
  3. Add oat flour, oats, vanilla, cinnamon, coconut oil and honey to a large bowl and mix well until everything is combined.
  4. Add one cup of the oat mixture to 8 x 8 inch baking tray (lined with non stick parchment paper). Spread mixture out evenly and press down with the back of a spoon.
  5. Put in the oven to cook for ten minutes. Remove from oven and leave to cool.
  6. Pour raspberry sauce evenly over the top of the oat base. Sprinkle the remaining oat mixture over the raspberry layer and put in the oven to bake for 25 minutes or until golden brown.
  7. Remove from oven and leave to cool. Slice and eat.
Recipe by at https://www.caseyjade.com/raspberry-oat-squares/