Raspberry peanut butter breakfast bars
Makes: 10 bars
Prep time: 15 minsTotal time: 
Recipe photograph by Mike English
Raspberry peanut butter breakfast bars
Oats and bananas provide slow-release energy in this grab-and-go bake. A little peanut butter adds an indulgent note
Makes: 10 bars
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
219Kcal
Fat
9gr
Saturates
2gr
Carbs
27gr
Sugars
14gr
Fibre
3gr
Protein
6gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 large ripe bananas (about 300g in skins or 200g peeled)
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp vegetable oil
- 100ml natural yogurt
- 50g smooth peanut butter (low sugar)
- 60g light brown sugar
- 125g porridge oats, plus 1 tbsp
- 75g plain flour
- ½ tbsp baking powder
- 150g raspberries (frozen or fresh)
For the drizzle
- 25g white chocolate, finely chopped
- 2 tsp smooth peanut butter
Step by step
Get ahead
Keep for 3-4 days in an airtight container or can be frozen
- Preheat the oven to 190°C, fan 170°C, gas 5, and line a 20cm square tin with baking paper.
- Mash the bananas to a purée in a mixing bowl, then stir in the egg, vanilla, oil, yogurt, peanut butter and sugar, and mix to combine. Stir in 125g oats, flour, baking powder and a pinch of salt and, finally, stir in the raspberries (no need to defrost if using frozen). Spread out evenly in the tin and scatter with the extra oats.
- Bake for 40-45 minutes until set and golden brown. Cool in the tin for 30 minutes before transferring to a wire rack.
- For the drizzle, put the chopped white chocolate and peanut butter in a bowl and microwave in short bursts to melt. Stir until smooth, then drizzle over the top. Leave to set, then cut into bars.
