Start your day on a sweet note with these jammy breakfast bars recipe topped with a zesty lemon crumble!
Bursting with fruity goodness and a hint of citrusy zing, these bars are the perfect mix of wholesome and indulgent. Whether you’re in need of a grab-and-go breakfast or a midday treat, the combination of jammy layers and buttery lemon crumble will have you hooked from the first bite. These bars are the ultimate way to enjoy a little sweetness without any of the guilt—packed with good ingredients and perfect for busy mornings.
Ingredients
Method
For the jam, place raspberries, maple syrup and vanilla in a small saucepan on medium heat. Bring to a simmer. Reduce heat to low. Simmer, stirring occasionally, for 8–10 minutes, or until thickened and a jam-like consistency. Set jam mixture aside to cool completely.
Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm slice pan. Line its base and sides with baking paper.
Combine the almond meal, coconut and flour in a large bowl. Make a well, then add combined coconut oil, maple syrup, apple puree and egg. Mix well to combine. Spoon three-quarters of the mixture over the pan’s base. Press it level with the back of a spoon.
Bake for 10 minutes or until just starting to turn golden around edges.
Meanwhile, add oats and lemon rind to remaining mixture. Refrigerate for 5 minutes or until firm enough to shape into small clumps.
Spread jam over hot base and sprinkle with oat mixture. Bake for 25–30 minutes, until top is golden and cooked. Cool in pan. Serve cut into
bars with extra raspberries.
