Raspberry and Blueberry Oaty Breakfast Bars
Allergens: 🧀 Dairy 🍳 Egg
(if you suffer from allergies, please double check all ingredients before eating)
Servings: 9 bars
Calories:
🖨 Recipe printed from www.easycheesyvegetarian.com
Scan QR code to see the full blog post, including useful tips and tricks, substitutions, serving suggestions, and more photos.
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.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.