Ingredients
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2 cups rolled oats
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1/2 cup peanut butter (or almond butter)
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1/4 cup honey or maple syrup
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1/2 cup dark chocolate chips
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1/2 cup fresh raspberries, mashed
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
In a mixing bowl, combine the rolled oats, peanut butter, honey or maple syrup, vanilla extract, and a pinch of salt. Stir until fully combined and no dry oats remain.
Gently fold in the mashed raspberries, ensuring they are evenly distributed throughout the oat mixture. The mixture will take on a natural pink hue.
Line an 8×8-inch baking dish with parchment paper. Transfer the mixture into the dish and press it down evenly and firmly to create a compact base layer.
Place the dark chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
Pour the melted chocolate over the oat and raspberry layer. Use a spatula to spread it evenly across the top.
Place the dish in the refrigerator for at least 2 hours, or until the chocolate topping is firm and the bars have set.
Once chilled, remove the bars from the pan by lifting the parchment paper. Slice into squares and serve immediately, or store for later use.
Notes
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Use almond butter for a slightly milder, nutty flavor.
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Maple syrup gives a deeper, earthy sweetness; honey gives a floral finish.
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Fresh raspberries are ideal, but thawed frozen raspberries can work in a pinch. Be sure to drain excess moisture before mixing.
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To create clean chocolate layers, chill the base for 10 minutes before adding the melted chocolate.
- Prep Time: 10 minutes
- Cook Time: 2 hours
Nutrition
- Calories: 210
- Sugar: 9g
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g