Peanut Butter and Jam Breakfast Oat Bars

Directions

1. 1

   Simmer the frozen raspberries until they defrost and start bubbling.

2. 2

   Add the chia seeds and vanilla extract, stirring well.

3. 3

   Allow the mixture to cool slightly.

4. 4

   Mash the ripe banana in a large mixing bowl.

5. 5

   Add the vanilla extract, peanut butter, sugar, baking powder, salt, and milk to the banana.

6. 6

   Mix well to form a wet mixture.

7. 7

   In a separate bowl, combine the rolled oats.

8. 8

   Fold the wet banana mixture into the oats until you have a sticky batter.

9. 9

   Line a baking tin with parchment paper or use a non-stick baking dish.

10. 10

    Press just over 1/2 of the oat mixture into the bottom to form the base.

11. 11

    Pour the raspberry chia jam over the oat base.

12. 12

    Take the remaining 1/3 of the oat mixture and crumble it over the top of the raspberry layer, forming clusters with your hands.

13. 13

    Bake in a preheated oven at 170°C (fan) for 20 minutes, until golden.

14. 14

    Alternatively, air fry at 160c for 20 minutes.

15. 15

    Allow the bars to cool completely to firm up in the tin before slicing into 4 portions.

16. 16

    Serve with a dollop of yoghurt and a drizzle of honey or maple syrup if desired.