Whilst these tasted delicious due to the tang of the raspberries, they were super, super crumbly. So much so that a lot of the muesli fell off when taking them out of the tray.
For this reason, these unfortunately were a flop, and I won’t make them again. As they’re too messy to fully enjoy.
If you’d like to view recipes I’m thinking of baking, or already have, then please visit my Baking Recipes Pinterest page.
2 cups of raspberries
2 tablespoons of lemon juice
1/2 cup of white chia seeds
2 cups of rolled oats
1 cup of shredded coconut
1/2 cup of coarsely chopped macadamia nuts
1/3 cup of pepitas
2 tablespoons of sesame seeds
2/3 cup of maple syrup
1/3 cup of macadamia oil
Place raspberries and lemon juice in a small saucepan over medium high heat. Stir occasionally for 3 minutes, or until softened. Remove from heat and stir through chia seeds. Set aside to cool.
Preheat oven to 140°C or 120°C fan forced. Grease and line base and sides of a 20cm square cake pan.
Combine oats, coconut, chopped macadamia nuts, pepitas, and sesame seeds in a large bowl. Place maple syrup and macadamia oil in a small saucepan. Stir over medium heat for 3 minutes or until runny and combined. Add to oat mixture and stir until well coated. Spoon half into prepared pan. With wet hands press down evenly. Dollop over raspberry mixture and spread evenly with a spatula. Spoon over remaining oat mixture. With wet hands, press down evenly. Bake for 50 minutes or until golden. Cool on a wire rack. Chill for 1 hour before cutting into 16 squares.