Coconut and Raspberry Oat Squares

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Coconut and Raspberry Oat Squares

  • Prep Time
    5mins
  • Cooking Time
    35-40mins
  • Serves
    9

Ingredients

  • 2 cup / 190g of oats
  • 1 egg
  • 1 overripe banana
  • 3/4 cup / 90g raspberries
  • 1/3 cup / 80g of dark or regular chocolate chips
  • ½ cup / 45g of desiccated coconut
  • ½ cup / 110g of coconut milk
  • ⅓ cup / 110g maple syrup
  • ½ tsp vanilla extract
  • ⅓ cup / 50g flaxseed
  • 1 tsp baking powder

Instructions

  1. Preheat the oven at 180 degrees
  2. In a bowl combine all the dry ingredients, oats, coconut, choc chips, flaxseed and baking powder
  3. Mix around
  4. In a bowl add the raspberries and banana, mash together until there are no lumps left
  5. Add the maple syrup, coconut milk and egg to the bowl
  6. Whisk for around 30 seconds so everything is combined
  7. Now add the wet ingredients to the dry ingredients
  8. Mix to ensure the mixtures are combined together, the mixture should be wet (but not too wet)
  9. Line a square baking tray (approx 9 by 5 inches) and pour the mixture into the tray
  10. Place into the oven and bake for around 35-40 minutes
  11. Keep checking as cooking time may change slightly due to different ovens
  12. To check if it’s ready, place a knife in the middle and if it comes out clean (with a little chocolate on it), it’s ready
  13. When done, remove from tin and allow to cool
  14. Later slice into 9 or 12 squares (depending on size), keep in the fridge for up to 5 days or you can also freeze them

Note: Serves around 9 squares. 1 square could be a snack or breakfast option

  • Prep Time
    5mins
  • Cooking Time
    35-40mins
  • Serves
    5

Ingredients

  • 2 cup / 190g of oats
  • 1 egg
  • 1 overripe banana
  • 3/4 cup / 90g raspberries
  • 1/3 cup / 80g of dark or regular chocolate chips
  • ½ cup / 45g of desiccated coconut
  • ½ cup / 110g of coconut milk
  • ⅓ cup / 110g maple syrup
  • ½ tsp vanilla extract
  • ⅓ cup / 50g flaxseed
  • 1 tsp baking powder

Instructions

  1. Preheat the oven at 180 degrees
  2. In a bowl combine all the dry ingredients, oats, coconut, choc chips, flaxseed and baking powder
  3. Mix around
  4. In a bowl add the raspberries and banana, mash together until there are no lumps left
  5. Add the maple syrup, coconut milk and egg to the bowl
  6. Whisk for around 30 seconds so everything is combined
  7. Now add the wet ingredients to the dry ingredients
  8. Mix to ensure the mixtures are combined together, the mixture should be wet (but not too wet)
  9. Line a square baking tray (approx 9 by 5 inches) and pour the mixture into the tray
  10. Place into the oven and bake for around 35-40 minutes
  11. Keep checking as cooking time may change slightly due to different ovens
  12. To check if it’s ready, place a knife in the middle and if it comes out clean (with a little chocolate on it), it’s ready
  13. When done, remove from tin and allow to cool
  14. Later slice into 9 or 12 squares (depending on size), keep in the fridge for up to 5 days or you can also freeze them

Note: Serves around 9 squares. 1 square could be a snack or breakfast option

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