Serves 1
Directions
- 1Grease or line a loaf tin.
- 2Over medium heat, add the raspberries, chia seeds, and water to the pan.
- 3Bring to boil on medium high and then turn down heat to medium low to allow to simmer for 5-7 minutes.
- 4Stir every few minutes and slightly mash the berries.
- 5In a bowl mix all the remaining ingredients together.
- 6Reserve about a 1/4 cup of the mixture (for the topping).
- 7Pour the remaining mixture into a loaf tin and use your fingers to really press it together.
- 8Pour over the blueberry mixture, spread evenly.
- 9Crumble on the remaining oat mixture.
- 10Refrigerate until set.
Ingredients
- 0.33 cup maple syrup
- 2 tbsp coconut oil
- 0.33 cup peanut butter
- 1 cup oats
- 1 cup oat flour
- 1 cup raspberries
- 0.25 cup water
- 1 tbsp chia seeds
Equipment
loaf tinpanbowl
Tips
- If the mixture is too dry, slowly add more peanut butter.
- If the mixture is too wet, add more oat flour slowly.
Related recipes
Olive Oil Cake with Figs & Whipped Mascarpone
Dessert
Stovetop Brownies
Dessert
FAT OREO CHOCOLATE CHIP COOKIES
Dessert
Oatmeal Raisin Cookies
Dessert
blueberry streusel muffins
Dessert
Churro Cheesecake Snickerdoodles
Dessert
S'mores Ice Cream
American · Dessert
Brownie Stuffed Chocolate Chip Cookies
American · Dessert
fudgy oreo brookies
Dessert
Oreo crusted brownies
Dessert
White Chocolate Macadamia Nut Cookies
American · Dessert
Red velvet chocolate chunk cookies
Dessert