One of my favorite go-to snacks has always been a granola bar. My love for granola bars has extended into a love-affair with all things quick, convenient, and oat-filled! At the moment, I'm quite obsessed with KIND's "Peanut Butter Dark Chocolate" crunch bars...oh baby... If you've had these guys, you know what I'm talking about.. DELISH!
And I'm not very proud to admit this, but I began to keep tabs on my nut, granola, and protein bar stock. My husband, being a human garbage disposal, consumes all of them before I even get ONE! So my current solution is to hide my bars behind the canned good section of our pantry... sad... I know.
So what to do with your "BAR" addiction?! As you know, these bars can be a little expensive if you eat them everyday.
So what to do? well... if you can't beat 'Em, join 'Em! And make your own :)
Thus, I bring you the most delicious RASPBERRY OATMEAL BARS known to MAN! And might I add, these puppies are vegan and gluten-free, so you can share them with all of your friends! Or if you're like me, hide them from your husband, friends, family, and eat them all... You're Welcome ;)
Now on to the recipe...
One of the things I love about our "Good Scone" Baking mixes is the alternative creative recipes listed on our products. For example, our Vanilla Cake mix includes a blurb on the back of the bag on how to make raspberry oatmeal bars using the mix.. HECK Yeah! Read below to learn how to make these babies!
Here's what you need:
- 1 Pouch of our Good Scone Vanilla Cake Mix
- 2 - 1/4 cup Gluten-Free Oats
- 1 cup Raspberry Jam/Preserves
- 2/3 cup Coconut oil (you can use vegetable oil for nut allergies)
- 1/3 to 1/2 cup water
1. Preheat your even to 350 degrees.
2. Empty our Vanilla Cake Mix into a large bowl and add the oats, coconut oil, and water. Mix all of the ingredients with your hands until well incorporated (yes... your hands will work better then a spoon - I learned this from experience). Once combined, let the mixture sit and absorb the liquids for about five minutes.
3. Using your favorite Non-Stick spray, I use Coconut-oil spray, coat a 9in x 13in pan. Once the mixture is ready, add 3/4 of the bowl to the pan and pat down the dough to create a 1/4 - inch crust (You do not want the crust to be thicker than this as the dough will rise). The remaining 1/4 of the mixture will be used as the crumble topping.
4. BAKE the crust in the oven for 15 to 20 minutes, or until the crust develops a lightly golden hue. Once the crust is finished baking, let the pan cool completely. I like to pop my pan in the freezer as time is of the essence ;)
5. Once cooled, add and spread the Raspberry Jam to cover ever surface of the crust. Take the remaining oat mixture and sprinkle it over the layer of Raspberry Jam. Use your finger tips to lightly press the crumble into the jam spread. Bake for another 15 to 20 minutes or until the top layer of crumb is slightly golden brown.
6. Remove the pan from the oven and let it cool completely. Again, I like the freezer technique ;) Once cooled, cut the raspberry bars into your preferred square size. These beauties freeze up to 6 months in a well-sealed bag!