Breakfast Bar with Raspberry and Dark Chocolate
Breakfast Bar with Raspberry and Dark Chocolate
Open in full-screen mode

Breakfast Bar with Raspberry and Dark Chocolate

30 MIN
30 MIN
24 bars



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper letting it hang over two sides.
  2. In a bowl, combine the cereal, oats, flour, baking powder, cinnamon and salt. Set aside.
  3. In another bowl, cream the butter, almond butter and brown sugar with an electric mixer. Add the eggs and beat until smooth. Add the dry ingredients alternately with the milk, until the batter is just moistened. With a spatula, stir in the almonds, chocolate and raspberries.
  4. Spread and lightly press the batter in an even layer into the prepared pan. Bake for about 30 minutes or until lightly golden brown.
  5. Let cool completely before cutting into bars.


  1. Easy to make and tastes delicious!

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum