Raspberry & Banana Breakfast Bars

Makes approximately 10 bars


225g raw cashew nuts
120g desiccated coconut
200g Barker’s Professional Banana Patisserie Filling
180g dates, soaked
12g vanilla extract
4g baking soda
90g Barker’s Professional Raspberry Patisserie Filling
45g rolled oats
65g fresh/frozen raspberries


Preheat the oven to 180°C. Grease and line a baking tin, approximately 18 centimetres square.

Combine the cashews, coconut, Barker’s Professional Banana Patisserie Filling, dates, vanilla and baking soda in a food processor. Blend until smooth.

Remove the batter and place in a large bowl. Add the Barker’s Professional Raspberry Patisserie Filling and half of the rolled oats.

Press into the baking tin and smooth out the top of the batter with a scraper.

Sprinkle the remaining rolled oats and fresh/frozen raspberries across the top, lightly press these into the mix.

Bake for approximately 25 minutes or until golden brown.

Remove from the oven and leave to cool for 10 minutes and then refrigerate.

Note: this will keep well in the fridge for two or three days if not all used at once.

Raspberry & Banana Breakfast Bar

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