Raspberry Oat Bars
Click here to watch the step-by-step video
Ingredients:
- ½ C coconut oil melted
- 1 ½ C gluten-free flour (I use @bobsredmill one for one)
- 1 ½ C GF quick oats (I use @bobsredmill)
- ⅓ C maple syrup
- ⅓ C coconut sugar or brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ C raspberry preserves
- Preheat oven to 350°F. Spray an 8x8 baking pan with non-stick spray. Set aside.
- Mix all ingredients in a large bowl, except for preserves.
- Using your hands press ⅔ of the mixture into the bottom of your pan until it's even and relatively flat.
- Gently spread preserves, leaving ½" around the outside. (The preserves will scald if up against the edge of the pan.)
- Using your hands, evenly crumble the remaining ⅓ of the mixture over the top of the preserves and lightly press so the crumbles stay in place after baking.
- Bake for 25-30 minutes on a center rack until lightly browned on top.
- Let cool in pan on top of a cooling rack. Cut and serve!