Looking for a healthy after school snack for your kids?

Look no further, these raspberry bars are healthy, easy to make and delicious. Swap out the peanut butter for any nut butter if you like.

These will become a staple for the kids in your house( and the adults too!)

Recipe comes from The Big Man’s World.

1. To make the bars:
2. 2 cups Oats– I used gluten free rolled oats, . Avoid using quick oats or steel cut oats.
3. 1/2 cup peanut Butter(or any other nut butter)– Use organic so it is 100% peanuts and no sugar( I use organic almond butter)
4. 2 Bananas mashed– Replaces the need for any butter or oil or eggs! The riper the banana, the sweeter your raspberry bars will be.
5. 1 cup Raspberries– Fresh or frozen raspberries can be used. If you use frozen raspberries, be sure to thaw them before adding them to the batter.

1. Crumble topping:
2. 1/2 cup Almond flour– Used blanched almond flour, for a lighter and crispier crumble. Almond meal tends to be denser.
3. 1/2 tbsp Coconut Flour– Mixes really well with the almond flour to create a buttery crumble. Do not substitute this for something else.
4. 2tbsp Granulated sweetener– Any sweetener will work.He used monk fruit sweetener, which is a low carb sugar substitute.I used coconut sugar
5. 1/4 Vanilla extract– For a fabulous vanilla flavor.
6. 2 tbsp Maple syrup
7. 2 tbsp coconut oil melted

1. In a small mixing bowl, combine your dry ingredients and mix well.
2. In a separate small bowl, add your vanilla extract, coconut oil, maple syrup and whisk together.
3. Combine your wet and dry ingredients and mix very well, until small crumbles remain.

To make the bars:

Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.

In a large mixing bowl, combine all your ingredients, except for the raspberries, and mix well.

Pour the raspberry bar batter into the lined pan. Top with the fresh raspberries, then sprinkle the entire pan with the crumble mixture, ensuring the raspberries are completely covered in them.

Bake for 20-25 minutes, or until a skewer comes out clean from the center and the crumb topping has become golden brown.

Allow raspberry crumble bars to cool in the pan completely, before slicing into 10-12 bars.

Store them in an airtight container in the fridge.