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
Ingredients – For the Raspberry layer
250g fresh/frozen raspberries
1 lemon, juice & zest
2 tbsp Sweetener
1.5 tbsp cornflour
Pinch of salt
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.
Mix all the raspberry layer ingredients in a bowl then pour onto the base.
Sprinkle on top the remaining oat mixture and bake for 35-40 minutes, until golden on top.
Leave to cool in the tin completely before slicing. Enjoy!