Since there have been quite a number of requests for healthy snack recipes, today’s post is dedicated just for you.
Making these Raspberry Oatmeal Squares are really as satisfying as eating them. The ingredients are healthy, delectable and the steps are super straight forward. Some people will identify these soft, oatmeal based biscuit as granola bars.
The centre layer of deliciousness comes mainly from the raspberries. If raspberry is not in season, feel free to switch to strawberries, blueberries, peaches or even mango. I’ve come across some recipes which call for fruit jam instead of fresh fruits. Even though I’ve not tried it, I would think it is legit too.
Ingredients:
Oatmeal Crumble:
¾ cup (95g) all-purpose flour
1 cup (100 g) rolled oats
½ cup (100g) brown sugar
½ tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter – thawed at room temperature
Raspberry filling:
10z (300g) fresh raspberries
Zest from a lemon
1 tsp pure vanilla extract
1 tbsp sugar
1tbsp cornstarch
make 1 x 8-inch square
Recipe adapted from: The Black Peppercorn (with slight modifications)
The line up.
Preheat oven to 350°F /180°C.
Lightly grease an 8 x 8 inch (20 x 20 cm) square pan and line with non-stick baking paper, with 2 edges longer to lift it up the crumble.
In a bowl, combine flour, oats, brown sugar, baking powder and salt.
Add butter and stir until combined and crumbly.
Set aside about 1 cup.
Press remaining crumb mixture into the bottom of the pan.
In a bowl, add in raspberry, sugar, cornstarch, vanilla extract and lemon zest. Mix well.
Spread the raspberries over the crumble.
Sprinkle the reserved cup of crumb mixture over the raspberries.
Bake for 30- 40 minutes or until lightly browned. Cool completely before removing from the tray.
Cut into desired squares and serve at room temperature or chilled.
- Oatmeal Crumble:
- ¾ cup (95g) all-purpose flour
- 1 cup (100 g) rolled oats
- ½ cup (100g) brown sugar
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (113g) unsalted butter – thawed at room temperature
- Raspberry filling:
- 10z (300g) fresh raspberries
- Zest from a lemon
- 1 tsp pure vanilla extract
- 1 tbsp sugar
- 1tbsp cornstarch
- Preheat oven to 350°F /180°C.
- Lightly grease an 8x8 inch (20x20cm) square pan and line with non-stick baking paper, with 2 edges longer to lift it up the crumble.
- In a bowl, combine flour, oats, brown sugar, baking powder and salt. Add butter and stir until combined and crumbly.
- Set aside about 1 cup.
- Press remaining crumb mixture into the bottom of the pan.
- In a bowl, add in raspberry, sugar, cornstarch, vanilla extract and lemon zest. Mix well.
- Spread the raspberries over the crumble.
- Sprinkle the reserved cup of crumb mixture over the raspberries.
- Bake for 30- 40 minutes or until lightly browned. Cool completely before removing from the tray.
- Cut into desired squares and serve at room temperature or chilled.
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