Name: Raspberry Crumble Breakfast Bars
Prep time: 5 min
Cook time: 40 min
Yield: 6
Ingredients: 50g rolled oats - for the crumble layer; 35g almond flour - for the crumble layer; 2 tbsp monk fruit erythritol sweetener - for the crumble layer; 2 tbsp maple syrup - for the crumble layer; 3 tbsp almond butter - for the crumble layer; Pinch of salt - for the crumble layer; 140g fresh raspberries - for the raspberry layer; 1 tbsp lemon juice - for the raspberry layer; 1 tbsp monk fruit erythritol sweetener - for the raspberry layer; 1/2 tsp cornstarch - for the raspberry layer

Preheat oven to 350°F / 180°C and line the bottom of a cake pan with parchment paper.
In a large mixing bowl, mix together all ingredients for the crumble layer until combined.
In another mixing bowl, mix together all ingredients for the raspberry layer, mashing the raspberries with a fork as you go.
Transfer about 2/3 of the crumble mixture to the lined baking pan. Press down firmly with your hands to form the base.
Pour raspberry mixture on top of the base. Spread with a fork or spoon to form an even layer.
Using your hands, crumble the remaining crumble mixture over the top of the raspberry layer.
Bake for 35-40 minutes or until the top is golden brown. Let cool completely before cutting and storing in an airtight container. Enjoy!

Notes

These bars will keep in an airtight container In a cool, dry place for 3-5 days. You may reheat them in the oven before eating for maximum crunch!
You can enjoy these raspberry crumble breakfast bars as is or with some Greek yogurt for a boost of protein.
Feel free to substitute monkfruit erythritol sweetener and / or maple syrup with any other sweetener of choice.

Raspberry Crumble Breakfast Bars

Raspberry Crumble Breakfast Bars

Ingredients (6 servings)