Raspberry & Greek yogurt

• Rolled oatsoats / gluten depending on product135 g
• Plain pea proteinpeas (legume)85 g
• Plain Greek yogurtmilk160 g
• Almondstree nuts100 g
• Almond buttertree nuts105 g
• Raspberries100 g
• Honey45 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 plain pea protein and plain greek yogurt. Dry the fruit well to avoid excess moisture.
3. Combine rolled oats, plain pea protein and almonds. Stir plain greek yogurt, almond butter and honey together, then fold into the dry ingredients. Fold in the fresh fruit last, gently, so it keeps its shape. Add water a teaspoon at a time if the mixture is too crumbly.
4. Press firmly into the tin, about 2 cm thick. Bake for 25–30 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 : With yogurt and raspberries, refrigerate the bars as soon as they cool.