Sweet, healthy, vegan and super quick to make, this breakfast bar is fab for a go-to breakfast if you’re running late or just need something quick.
1 1/2 cup rolled oats
1 1/2 cup all purpose flour or any flour you like
1/2 cup melted coconut oil
1/3 cup maple syrup or honey
1/3 cup coconut or granulated sugar
1/3 cup desiccated coconut
1 tsp baking powder
1/2 cup raspberry preserve
Preheat your oven to 200 degrees. Melt coconut oil in a bowl and mix in all of the ingredients except the raspberry preserve. In an ovenproof dish, place some baking paper inside and then press half the mixture into the bottom of the dish. Then evenly spread the raspberry preserve on the patted down oat mixture. Once spread, use the other half of the oats and press evenly throughout.
Place in the oven for 25 minute or until golden and leave to cool before cutting. Enjoy!
