Raspberry, Oat Bars
Servings: 24
Preparation Time: approximately 15–20 minutes
Ingredients:
Crumble:
- 3 1/4 cups rolled oats
- 3/4 cup freshly ground whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 cup + 2 tablespoons sugar
- 2 teaspoons organic lemon zest
- 2 teaspoons organic molasses
- 1/2 heaping teaspoon Himalayan Pink Salt
- 1/4 teaspoon baking powder
- 3/4 cup grass-fed butter, cold and in chunks
- 3/4 cup coconut oil
Filling:
- 8 tablespoons raspberry jam
- 2 teaspoons organic vanilla extract
- 2 tablespoons raw honey
- 1/8 teaspoon lemon extract
Directions:
In a large mixing bowl, mix together the oats, flours, sugar, zest, molasses, and baking powder. Cut in the butter and coconut oil using a pastry blender or your fingers and mix until the dough comes together.
Gently press 2/3 of the dough into the bottom of a 9 x 13-inch baking pan. Bake for 10–13 minutes or until the edges just start to turn brown.
In a bowl, stir raspberry jam, vanilla extract, honey, and lemon extract until smooth. Spread this mixture over the baked crust, and then sprinkle the remaining oat mixture evenly over the jam mixture.
Bake for another 25–30 minutes or until the top has lightly browned and the filling is bubbly.
Let the bars cool completely before cutting.
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