Raspberry & almond

• Rolled oatsoats / gluten depending on product210 g
• Raspberries120 g
• Almondstree nuts70 g
• Almond buttertree nuts100 g
• Honey75 g
• Chia seeds25 g

Allergies : for a gluten-free version, use oats labelled gluten-free. Check labels and prevent cross-contact while preparing.

A little for the planet : choose organic, local ingredients whenever you can.

Let’s make it

1. Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
2. Preheat the oven to 170 °C. Prepare raspberries and almonds. Dry the fruit well to avoid excess moisture.
3. Combine rolled oats, almonds and chia seeds. Stir almond butter and honey together, then fold into the dry ingredients. Fold in the fresh fruit last, gently, so it keeps its shape.
4. Press firmly into the tin, about 2 cm thick. Bake for 22–25 minutes, until the centre is set and the edges are lightly golden.
5. Let it cool completely, then cut into 10 bars. Keep in an airtight container in the fridge and eat within 3 days.

Tip : Dry the raspberries well; their juice can make the slab fall apart.