Chiudi
30/35 min
Low
Low
This recipe is really easy and quick. To prepare the avenette, simply combine in a bowl: yogurt, eggs, La Veronese® Whole Oat Flakes, chopped walnuts, raisins, and a pinch of salt.
If the mixture is too soft, gradually add more oat flakes, mixing carefully to avoid making it too hard.
Place sesame and pumpkin seeds on a flat plate, which you will use to coat the bars.
Using two spoons—or your hands if more convenient—form rectangular bars from the oat mixture. You should get about 10 bars.
Roll the bars in the seeds to fully coat them and place them on a baking tray lined with parchment paper.
Bake in a preheated oven at 180°C (356°F) for 20–25 minutes, until golden.
The oat bars with a hint of buccellato flavor are now ready: crunchy on the outside, soft on the inside.
They’re perfect alone or paired with almond cream or plant-based yogurt, making them an ideal snack—even for on-the-go breaks.
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500 g