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
5 tbsp Eatlean Maple Syrup
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
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.
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!
