These small-batch Raspberry Oat Squares come together quickly and make the perfect snack! Using perfectly sweet St. Dalfour Red Raspberry Spread as the filling makes these bars extra easy to prepare. Substitute the raspberry for any of the St. Dalfour spreads - Wild Blueberry is also delicious!
Makes 10 small squares
¼ Cup melted coconut oil
3 Tablespoons coconut sugar
2 Tablespoons maple syrup
½ Teaspoon vanilla extract
¾ Cup gluten-free quick oats
½ Teaspoon ground cardamom
¼ Teaspoon of sea salt
1. Preheat the oven to 350℉ and line a 9x5 loaf pan with parchment paper.
2. In a bowl, whisk the coconut oil, coconut sugar, maple syrup, and vanilla extract together. Fold in the flour, oats, cardamom, and salt and stir until well combined and crumbly.
3. Reserve ½ cup of the mixture for the topping. Using your fingers, press the remaining mixture into the bottom of the prepared baking pan. Spread the raspberry jam evenly over the crust mixture, and then sprinkle with the rest of the crumb mixture that was set aside. Gently push the crumb topping into the jam just slightly with a spatula.
4. Bake for 30 minutes, until the jam is bubbly and the top is golden brown. Allow the bars to cool completely before slicing into squares. Cooled at room temperature, the bars will be softer and more like a cobbler, if set in the fridge, they will be more firm. Store in an airtight in a container on the counter for up to 4 days, or in the refrigerator for up to 1 week.