Growing up, one of my personal favorite items my Dad would buy from the grocery store was Entenmann’s raspberry danish twist. It would never last long in our house, but I’m pretty sure it was just my dad and I eating it – Liz never had such a sweet tooth. Needless to say, these breakfast bars really hit home with me because they remind me so much of the breakfast danish I grew up on. I think I would’ve liked this just as much if my parents made this for me as a child, and it’s full of good-for-you ingredients. Make a batch of these to take as an easy snack for work or to enjoy for a quick grab-and-go snack! For more protein bar recipes, check out our Healthy Little Book of Protein Bars & Bites.
Raspberry Crumble Breakfast Bars
Makes 12 servings
- 1 cup oat flour
- 1 cup old fashioned oats
- 1/2 cup protein powder (we used Trutein Cinnabun)
- 1/4 – 1/3 cup unsweetened almond milk
- 1/4 cup natural almond butter
- 1 tbs coconut oil
- 1/4 cup baking stevia OR 4-5 packets stevia extract
- 1.2 tso xanthan gum
- 2 tsp vanilla extract
- 1/2 tsp sea salt
- 2/3 cup homemade raspberry jam OR low-sugar raspberry jam
Preheat oven to 375 degrees and spray an 8 x 8 pan well with non-stick spray. In a large bowl, mix the first 8 ingredients and 1 tsp of vanilla extract until thoroughly combined (you made need a little more or less milk depending on what protein you use, but you want a thick, crumbly mixture). Place half of this mixture into your prepared pan and press down evenly across the bottom of the pan. In a small bowl, mix raspberry jam with 1 tsp vanilla extract. Spoon this evenly over the oat mixture in your pan. Top with remaining half of oat mixture and bake for 25-30 minutes.Enjoy!