Ingredients
1 ½ cups rolled oats
½ cup almond flour
¼ cup protein powder (unflavored or vanilla)
¼ cup honey
1 cup butter, softened
1 package fresh raspberries (6 oz)
1 cup Greek yogurt (low-fat, plain)
1 tsp lemon zest
¼ tsp salt
Instructions
Preheat oven to 350°F (177°C)
Mix rolled oats, almond flour, protein powder, salt, 2 tbsp honey, and ¼ cup butter in a bowl for the crumble base
Press the mixture into an 8×8 or 9×9-inch baking dish
Bake for 10–12 minutes until golden
In a separate bowl, mash raspberries with remaining ½ tbsp honey, Greek yogurt, and lemon zest
Spread the filling evenly over the cooled base
Combine remaining 3 tbsp honey, ¼ cup butter, and ½ cup oats for the topping
Sprinkle the crumble topping over the filling
Bake for 30 minutes until bubbly and golden
Cool completely before cutting into 12 bars
Notes
Use a parchment-lined pan for easy lifting and slicing
Storage: Keep in an airtight container for up to 5 days
Swap raspberries with blueberries, strawberries, or blackberries
For extra crunch, refrigerate before slicing
Ensure protein powder is alcohol-free by using certified vegan or halal-friendly options
- Prep Time: 20
- Cook Time: 30
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 170
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg