Breakfast Bar with Raspberry and Dark Chocolate | RICARDO

Ingredients

• 2 1⁄2 cups (175g) wheat bran cereal (All-Bran-style)
• 1 cup (100 g) quick-cooking rolled oats
• 3⁄4 cup (105 g) unbleached all-purpose flour
• 1 tsp baking powder
• 1/8 tsp ground cinnamon
• 1/8 tsp salt
• 1⁄4 cup (55 g) unsalted butter, softened
• 1⁄4 cup (60 ml) almond butter, at room temperature
• 1/3 cup (80 g) lightly packed brown sugar
• 2 eggs
• 1 cup (250 ml) milk
• 1 cup (170 g) toasted almonds, finely chopped
• 6 oz (170 g) dark chocolate, chopped
• 1 1/2 cups (190 g) frozen raspberries