Raspberry and almond muesli bars
Ingredients
- 130 g coarsely ground rolled oats
- Cinnamon
- 100 g chopped almonds
- 50 g puffed amaranth
- 60 g small pumpkin seeds
- 150 g honey
- 1 tsp vanilla extract
- 130 g raspberries
- 1 pinch of salt
- 50 g almonds
Directions
Toast the rolled oats in a dry pan until you can smell them cooking. Add the cinnamon, chopped almonds, amaranth and pumpkin seeds; heat briefly and remove the pan from the hob.
Heat the honey, vanilla, raspberries and salt in a small saucepan and cook for approx. 5 minutes. Add the rolled oats and combine to form a sticky mixture.
Line a shallow rectangular mould with parchment paper. Pour in the oat mixture. Place whole almonds on top and smooth down the surface. Place the mould in the fridge to set and leave for 30 minutes or overnight.
To finish, turn the mixture out of the mould and cut into 2 cm-wide bars using a serrated knife.
This is a snack we could eat at any time!
Your Dole team