Breakfast Bar To-Go

Overnight oats don't need to be the cold version of oatmeal. They can take the form of colorful, delicious raspberry bars you can't stop eating.
Overnight oats don't need to be the cold version of oatmeal. They can take the form of colorful, delicious raspberry bars you can't stop eating.
Prep Time
25 minutes
Total Time
30 minutes
Complexity
Easy
Servings
8
  • 1. Line
    1 minute

    Line a 9×13” baking sheet with parchment paper and grease lightly with coconut oil.

     

  • 2. Combine
    5 minutes

    In a heatproof bowl, combine the Blue Diamond Almond Breeze Original Almondmilk, chia seeds, flax seeds, maple syrup, and coconut oil and microwave for 1½ minutes. Stir well and set aside.

     

     

  • 3. Mix
    5 minutes

    In a large bowl, combine the rolled oats, slivered almonds, cinnamon, and dried raspberries. Pour the warm liquid mixture into the bowl and stir until very well combined.

  • 4. Chill
    1 hour

    Pour the oat mixture into the prepared baking sheet and press with your fingers or a measuring cup into an even layer. Chill for at least 1 hour or overnight.

  • 5. Cut
    10 minutes

    Invert the chilled mixture onto a cutting board and cut into 8 2×2” squares (the easiest way to do this is to cut the rectangle in half down the middle, then cut each of those halves in half vertically. Cut each long piece horizontally into 3 even bars).

  • 6. Drizzle
    3 minutes

    For the raspberry icing, combine the freeze dried raspberries with the powdered sugar and Blue Diamond Almond Breeze Original Almondmilk and stir until smooth. Drizzle the icing over each oat bar and store in an airtight container in the refrigerator for about 1 week.