Irresistible Raspberry Oat Bars featuring a cookie-like crust, sticky raspberry jam filling, and oaty, nutty, streusel-like topping. Easy to make in one-bowl and so delicious!
PREP TIME: 10 minutesminutes
COOK TIME: 35 minutesminutes
TOTAL TIME: 45 minutesminutes
Servings: 9squares
Ingredients
2 cups (180grams)rolled or old fashioned oats, certified gluten-free if necessary
1 cup (125grams)flour, all purpose (plain flour in the UK), wholewheat, spelt, or GF baking flour
½ cup (100grams)sugar, white, cane, turbinado, brown or coconut
½teaspoonfine sea salt
1teaspoonbaking powder
½ cup (120mls)liquid oil, or melted vegan butter
9tablespoonswater
1 cup (325 grams)raspberry jam
INSTRUCTIONS
Preheat oven to 350°F (175°C) and line an 8 x 8 inch metal pan with parchment paper, leaving enough excess around the edges to use as lifting handles.
To a large bowl add the oats, flour, ground flaxseed, shredded coconut, chopped walnuts, sugar, salt and baking powder. Stir well to combine.
Add the oil and water then mix well to make a moist, crumbly mixture.
Spoon about ⅔ of the mixture into your prepared pan and press down really well so it is well compacted and level.
Spoon on the raspberry jam and spread it all over evenly.
Now use your hands and sprinkle the remaining oaty mixture loosely over the top. Little gaps over the jam are fine.
Bake for 30 to 35 minutes or until nicely golden around the edges.
Remove from the oven and allow to cool in the pan.
Lift out of the pan using the excess paper as handles and cut into 9 bars.
NOTES
Store Raspberry Oat Bars either covered in the pan you baked them in, or transfer to an airtight container. They will keep for up to 2 weeks in the refrigerator.