Sweet ooey, gooey raspberry jam sandwiched between chewy oatmeal cookie layers.
Do I have your attention yet?? Meet my Gluten Free Raspberry Oatmeal Bars…
I’ll wait while you pick your jaw up off the floor…
A few weeks ago I was enjoying a lovely snow day during one of the many blizzards we had here on the East Coast, when I had the sudden urge to bake. It must have been cabin fever, right? Ok, who am I kidding? I get the urge to bake pretty much all the time. Even in my sleep if I’m being honest. I’ve had both cooking and eating dreams more than once…foodie problems. Anyway, on that snowy afternoon I was feelin’ generous, so I decided on baking up a batch of raspberry bars for my mom to enjoy and take to work with her the following day. Shout out to all of my mom’s teacher friends…thanks for all your taste testing! These bars were delicious according to all my testers, but they contained gluten, so none for me. Today I’ve nixed the gluten and come up with a delectable recipe for Gluten Free Raspberry Oatmeal Bars. Mommy says they are just as good as the originals! I love that these bars are sweetened with organic coconut sugar and contain superfood shortening by Nutiva, which is organic, fair-trade and non-GMO. The best part? They are made with raspberry preserves so you can totally get away with eating them for breakfast, brunch AND dessert too.
Gluten Free Raspberry Oatmeal Bars
1/2 cup Nutiva shortening
3/4 cup coconut sugar
1 tsp vanilla
1 cup gluten free baking mix
1/4 cup almond flour
1/2 tsp baking soda
1/4 tsp salt
1 3/4 cups gluten free old fashioned oats
1 cup Crofter’s raspberry spread (read more about why I use Crofter’s)
- Preheat oven to 350 degrees and prepare a 9X9 in pan with cooking spray.
- In a large bowl cream together shortening and coconut sugar until light and fluffy, about 3 minutes.
- Add in eggs and vanilla and beat just until combined.
- In a small bowl whisk together baking mix, almond flour, baking soda and salt.
- Add the dry ingredients to the wet ingredients and beat until combined.
- Using a spatula, fold in 1 1/2 cups of the oats, setting aside the remaining 1/4 cup.
- Spread 2/3 of the batter into the prepared pan and top with the rasperry jam, spreading evenly.
- Combine remaining 1/4 cup of oats with the rest of the batter. Use your fingers to drop blobs of the dough on top of the raspberry spread. Note: spread will show through in spots.
- Bake for 25 minutes and cool on a wire rack before cutting.