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Raspberry Almond Oat Bars
Makes 16 bars
cooking spray
1 cup (250 ml) rolled oats
1 cup (250 ml) all-purpose flour
2
⁄3 cup (150 ml) packed light brown sugar
1
⁄4 teaspoon (1 ml) baking soda
1
⁄4 teaspoon (1 ml) salt
1
1
⁄2 teaspoons (7 ml) vanilla
1
⁄2 cup (125 ml) unsalted butter, cut in
1
⁄2-inch (1.25 cm) pieces
1
⁄4 cup (50 ml) chopped almonds
1 jar (10-ounce [285 g]) raspberry preserves (about 1 cup [250 ml])
Place the rack in position B and preheat the toaster oven to 325ºF (165ºC).
Lightly spray a 7x11-inch (18x28 cm) baking pan with cooking spray.
Place oats, flour, brown sugar, baking soda and salt in a medium bowl and
stir to blend. Add vanilla and butter, and using a pastry blender or two
forks, cut butter into dry ingredients until the mixture is evenly moist and
crumbly. Remove
1
⁄2 cup (125 ml) of the mixture. Stir chopped nuts into one
of the half cups of the crumb mixture and reserve for topping.
Press the oatmeal mixture without the nuts evenly into the prepared
baking pan. Spread the raspberry preserves over the top. Sprinkle with
the reserved oat/nut mixture. Bake for 20 to 25 minutes, or until golden.
Let cool completely in the baking pan set on a wire rack. Cut into bars.
Nutritional information per bar:
Calories 199 (32% from fat) • carb. 32g • pro. 2g • fat 7g • sat. fat 4g
• chol. 16mg • sod. 60mg • calc. 18mg • fiber 1g
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