Ingredients

The following ingredients have 15 Servings
  • ½ cup coconut oil (softened to room temperature)
  • ¾ cup pure maple syrup (or 1 cup brown sugar)
  • 1 teaspoon pure vanilla extract
  • ½ cup sliced almonds (plus 2 tablespoons for topping)
  • 1 ½ cups white whole wheat flour (or whole wheat flour)
  • 1 ½ cups old fashioned oats
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup seedless raspberry jam (Knott’s Berry Farm)
  • 1 cup raspberries (fresh )

Instruction

  • Preheat oven to 350°F. Line a baking pan with foil, lightly grease the foil with vegetable oil or cooking spray. Set aside.
  • With a hand mixer or stand mixer with whisk attachment, beat coconut oil and maple syrup on medium-high speed for 2 to 3 minutes, until combined. Add the vanilla and whisk for 30 seconds until incorporated.
  • In a separate bowl, combine almonds, flour, oats, cinnamon, baking soda, and salt. Add the dry ingredients to the wet mixture and beat on low speed until blended and crumbly. Remove 1 ¼ cups of the mixture and set it aside.
  • Add the remaining mixture into the prepared pan. Use the bottom of a greased measuring cup or your fingers to press the mixture evenly into the pan.
  • Slightly melt the jam in a microwave-safe bowl for 15 seconds at a time, stirring in between and continuing to heat until the jam is easily spreadable.
  • Spread the raspberry jam over the crust and then top with raspberries, distribute them evenly throughout the pan. Sprinkle the reserved oat mixture over the top and 2 tablespoons of sliced almonds.
  • Bake for approximately 25 minutes, or until the top is light golden brown and the jam is bubbling around the edges.
  • Cool completely before cutting into bars. Cut into equal-sized squares.