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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
