A happy new month to everyone! I love May as it usually means warmer temperatures and everything is starting to grow and bloom. The grass is finally looking green and my Daffodils are blooming.
These raspberry oat crumble bars are a great snack to bring to school!
Made with whole wheat flour, coconut sugar, oats and almonds.
Raspberry Oat Crumble Bars
- 1 1/2 cup whole wheat flour
- 1 cup oats
- 3/4 cup coconut sugar
- 1 tsp sea salt
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 1/2 sticks butter, melted
- 1 cup raw almonds, finely chopped
- 300 g raspberry jam
– Line a 9×13-inch baking dish with parchment paper. Preheat oven to 350F/180C (convection setting).
-In a large bowl, mix together the butter and coconut sugar. Add all other ingredients except the raspberry jam, and stir until well combined.
-Save 3/4 cup and set aside. Fill remaining mix into prepared baking dish, press down evenly.
-Spread raspberry jam evenly over crust, sprinkle top with remaining crumble.
-Bake for about 35-40 minutes or until top is lightly browned.
-Let cool completely before cutting into bars.
This recipe is adapted from Healthy Hands Cooking Blog, “Raspberry Cookie Bars”.
You can find me on Instagram:littleswisslittlecanadian