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Raspberry Oat Bars Recipe

"These sweet, fruity bars are wonderful with hot coffee or cold milk for breakfast, a snack or afternoon break," says Mary Nourse, a small-fruit grower from Whatley, Massachusetts.

This recipe is:

Diabetic Friendly

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Raspberry Oat Bars Recipe

Prep: 20 min. Bake: 25 min. + cooling

Yield: 24 Servings

20 25 45

Ingredients

2 tablespoons sugar
2 tablespoons cornstarch
1 package (10 ounces) frozen sweetened raspberries, thawed
1/4 teaspoon almond extract
1 cup quick-cooking oats
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup whole wheat flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup cold butter, cubed

Directions

In a small saucepan, combine sugar and cornstarch. Gradually stir in raspberries until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Cool.
In a large bowl, combine the oats, flour, brown sugar, wheat flour, salt and vanilla. Cut in butter until mixture resembles coarse crumbs. Press 2-1/2 cups crumb mixture into a 9-in. square baking pan coated with cooking spray. Spread with cooled berry mixture. Sprinkle with remaining crumbs.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Nutritional Facts 1 bar equals 95 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 45 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Raspberry Oat Bars in Country Woman June/July 2008, p5