Print Recipe
5 from 4 votes

Raspberry and blueberry oaty breakfast bars

Servings: 9 bars
Author: Becca Heyes

Ingredients

  • 165 g rolled oats (~ 1 3/4 cups)
  • 250 ml milk (~ 1 cup)
  • 280 g cottage cheese (~ 1 cup)
  • 2-3 tbsp brown sugar
  • 1 egg
  • 100 g blueberries (~ 2/3 cup)
  • 100 g raspberries (~ 3/4 cup)
  • 2 tbsp pumpkin seeds

Instructions

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Add the oats, milk, cottage cheese, brown sugar and egg to a large mixing bowl, and mix thoroughly. Add the blueberries, raspberries and pumpkin seeds, and fold together gently (hold back a few pieces of fruit for topping, if you like).
  • Transfer the mixture to a lightly greased cake tin (mine measured 9 inches square), and spread into a single layer. Top with a few extra berries, if desired.
  • Bake uncovered for around 40 minutes, or until firm and golden brown. Sprinkle with a little extra sugar for the last 10 minutes of baking, if desired.
  • Cut into squares, and serve warm or cold. Store in the fridge.