… um… not much of a little story around these. Basically I had a small flat of raspberries from Costco that needed to be eaten, and a craving for a healthier, heartier baked-good that was still sweet and satisfying (man, I went to town on alliteration there).
These hit the spot.
Raspberry Oat Bars
Adapted from Fat Free Vegan Kitchen
2 cups fresh raspberries
1/4 cup agave nectar
1/4 cup water
1/2 teaspoon vanilla
2 tablespoons cornstarch + enough water to form a smooth paste (I did not have luck with this. Instead, I would add chia seeds because they can gelatinize and thicken the raspberry “jelly.”)
3 cups oatmeal (2.5 cups ground into flour via food processor, 1/2 cup whole rolled oats)
1/2 teaspoon cinnamon (very necessary! yum!)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 oz apple sauce
6 oz agave nectar
6 tablespoons water
1 teaspoon vanilla
Preheat oven to 375°F and grease an 8×8 baking dish.
For the berries, combine the raspberries, agave nectar, and water in a small saucepan over medium high heat; bring to a boil. Stir in vanilla and cornstarch mix or chia seeds (when I added the cornstarch, it clumped up and I got to pick out clumps of cornstarch with a tiny spoon–please don’t repeat that… chia seeds will do the trick and will just taste like raspberry seeds!). Boil for about 10 minutes as it thickens and stir it occasionally; let cool at least 10 minutes.
Combine ground oats, non-ground oats, cinnamon, baking powder, and salt and mix well. Break out your new digital food scale and add the apple sauce, agave nectar, water, and vanilla and mix well.
Spread half the oatmeal batter into the 8×8 pan and smoosh to cover the bottom of the pan evenly. Spoon the raspberry filling on top. Sprinkle the rest of the batter in small pieces to cover the top (it will be impossible to literally spread the remaining oatmeal mixture on top of the raspberries).
Bake 30 minutes or until top is golden brown. Cool and then cut into bars.
If you’re looking for a dessert-dessert, well, these aren’t really that. If you are not used to the taste and texture of fat-free baking, you might find these off-putting (somewhat gummy in the oat part) but I liked them. Raspberries are my faveee and these make a good hearty breakfast-bar or afternoon snack. Full of fiber, antioxidants, protein from the oats… and if you used chia, omega 3s!