And for the record, if you like things on the sweeter side, that’s cool! I respect that, and more so, I appreciate that because who would eat all of the things I bake if not for everyone’s sweet tooth? I hope you understand where I am coming from.
Anyway, I really do hope you like this one – healthfulness and all!
- 3 1/2 cups rolled oats divided*
- 2 teaspoons cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/4 cup ground flax seeds
- 1 large egg or flax egg
- 1 teaspoon vanilla
- 1/2 cup maple syrup or honey**
- 3/4 cup almond milk If not using maple syrup, add additional 1/2 c. almond milk
- 1 1/2 cups raspberries
- 1 cup whole almonds
- 3 Tablespoons raw sugar** turbinado
- 2 teaspoons cinnamon
- 2 Tablespoons olive oil
- 1/2 teaspoon almond extract optional, for more pronounced almond flavor
Preheat the oven to 350 degrees. Thoroughly coat a 7″x11″ baking dish with cooking spray and set aside.
In the bowl of a food processor, pulse 1 1/2 cups of the oats for about a minute until finely chopped, almost flour-like. Set aside the remaining 2 cups of oats for the moment.
To the food processor bowl, add the remaining oatmeal ingredients, except the rest of the oats and the raspberries. Pulse until the mixture is thoroughly mixed, but retains its grainy texture from the oats. Transfer batter to a large mixing bowl and gently fold in remaining oats, and then berries. Turn batter into prepared pan and spread evenly. Gently press into pan.
Rinse out the food processor bowl and add almonds. Pulse 5-10 times until almonds are finely chopped. Add sugar, cinnamon, olive oil and almond extract (if using) and pulse 2-3 more times until completely mixed. Pour topping over the oatmeal batter in the pan, spread into an even layer, and press down firmly.
Bake for 15-20 minutes until a tester inserted into the center comes out clean, although there may be a few streusel crumbs on it. Allow to come to room temperature (If it is especially hot, you may want to chill the pan in the fridge) before cutting into bars.
The sweetener is optional – you can use all or less. I don’t like overly sweet breakfasts, and I found that I liked the oatmeal with only 1 Tablespoon of honey or maple syrup just to round out the taste. If you opt not to use the sweetener, or only use 1 Tablespoon, I’d advise increasing the almond milk to 1 1/4 c. or risk the finished and cooled oatmeal becoming way too dry. Same goes for the topping: You can reduce the sugar if you prefer, or simply leave the streusel off altogether and add chopped almonds to the oatmeal layer.
Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Yield: 18-24 bars, depending on how large you slice them.