Raspberry Crunch Oatmeal Bars

No messing about here, let's get baking...

Ingredients

Base and crumb top

- 1 Cup Almond Flour

- 1 1/2 Cup Oats

- 1 tsp Baking Powder

- 1/2 Cup Maple Syrup / Honey

- 1/4 Cup Butter, Melted

- 1/2 tsp Vanilla

- A handful of Crunchy Nut

- Golden Syrup

Filling

- 370g of Raspberries

- 1/2 tbsp Lemon Zest

- 1 tbsp Lemon Juice

- 1/3 cup Caster Sugar

- 1/2 tsp Vanilla

Method

- Line the bottom of a 9 x 9 inch baking dish with parchment paper and pre-heat your oven to 200C Fan.

- In a large bowl, combine the almond flour, oats, baking powder, maple syrup / honey, melted butter and vanilla and mix well.

- Add the crust to the pan, but save about 1/2 cup of the mixture for the top layer.

Use a spatula press down the crust until you have a tightly packed, even layer.

- For the filling add the raspberries, lemon zest, lemon juice, sugar, and vanilla to a pan and cook over a medium heat and mash up the berries. Cook for 5 minutes or until sightly thicker.

- Pour the filling on top of the crust in an even layer and crumble the remaining 1/2 cup of crust on top of the raspberries.

- Now sprinkle a handful of crunchy nut over and drizzle a hearty amount of golden syrup over the top, covering the whole area.

- Bake the bars for 30-35 minutes, once baked remove from the oven and give the bars plenty of time to cool so that the filling can set.

Happy Baking x

PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3