Breakfast Berry Bars

(Serves 16)

Filling
500g raspberries berries
30g chia seeds
30g maple syrup or honey

Crumb Layer
200g rolled oats
150g oat flour
100g almond flour
80g coconut sugar or unrefined brown sugar
1tsp baking powder
150g Greek yogurt
80g melted coconut oil or unsalted butter

Method
Prep filling: Thaw raspberries, drain excess water. In a saucepan, heat raspberries with maple syrup and chia seeds until thickened (about 5 - 10 minutes).
Crumb base: Mix oats, oat flour, almond flour, coconut sugar, baking powder, yogurt, and melted oil/butter until crumbly.
Bake base: Press ⅔ of mixture into a lined baking tin and bake at 180°C for 10 minutes.
Layer & top: Spread raspberry-chia mix over base, then sprinkle remaining crumble mix on top.
Finish baking: Bake for another 25 - 30 minutes. Allow to cool before cutting.
Storage & Meal Prep (for both cakes)

Fridge:
Keep in an airtight container up to 5 days. Best eaten slightly chilled.
Great cold from the fridge.

Freezer:
Cut into single portions, wrap individually in cling film/foil, then place in a freezer bag.
Freeze for up to 3 months.