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RASPBERRY & LEMON BREAKFAST BARS

Raspberry & lemon breakfast bars

Cathy’s grab and go breakfast bars…..

After posting these delicious looking brekkie bars on Instagram from @cathyswlife we predictably received a huge demand for the recipe, so here it is!  Cathy used Eatlean Super-Porridge to make her bars more nutritious and vitamin rich.

For those following a Slimming World plan, Cathy kindly provided us with the info that you need:

Totals: Makes – 16 bars
8x HexB & 10 syns
2 bars = 1x HexB & 2.5 syns

Ingredients – For the Oat layer

280g Eatlean Super-Porridge Oats, half whole, half blitzed

4 tbsp Sweetener

1 tsp baking powder

1/4 tsp salt

2 lemons, zest

Ingredients – For the Raspberry layer

250g fresh/frozen raspberries

1 lemon, juice & zest

2 tbsp Sweetener

1.5 tbsp cornflour

Pinch of salt

Method

1

Preheat your oven to 180°C/160°C fan.
Mix together the Eatlean Super-Porridge oats, sweetener, baking powder and salt in a large bowl. Rub in the Eatlean maple syrup and lemon zest.

2

Transfer 3/4 of the mixture into an 8” square cake tin lined with greaseproof paper. Press down with your hands or a spoon to make sure the base is even.

3

Mix all the raspberry layer ingredients in a bowl then pour onto the base.

4

Sprinkle on top the remaining oat mixture and bake for 35-40 minutes, until golden on top.

5

Leave to cool in the tin completely before slicing. Enjoy!