Raspberry Oat Bars
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 199.8
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 147.6 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 4.8 g
- Protein: 3.6 g
View full nutritional breakdown of Raspberry Oat Bars calories by ingredient
Introduction
adapted from fatfreevegan.com. original recipe called for blueberries, which would be lovely as well. adapted from fatfreevegan.com. original recipe called for blueberries, which would be lovely as well.Number of Servings: 9
Ingredients
-
1 pint raspberries
1/4 cup agave nectar
1/4 cup apple juice
1/2 teaspoon vanilla
2 tablespoons cornstarch mixed with enough water or juice to form a smooth paste
3 cups oatmeal* (regular, not instant)
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 ounces unsweetened applesauce
6 tablespoons (3/8 cup) agave nectar
6 tablespoons (3/8 cup) water
1 teaspoon vanilla
*Use gluten-free oats to make these gluten-free.
Directions
Preheat oven to 375F. Oil an 8×8-inch baking dish.
In a small saucepan, combine the raspberries, agave nectar, and juice. Bring to a boil over medium-high heat. When it boils, stir in the vanilla and the cornstarch mixture. Continue to stir as the mixture boils and thickens. Remove from heat and set aside.
Put 1 1/2 cups of the oatmeal into a blender and grind it to a fine powder. Pour it into a medium-sized mixing bowl and add the remaining oatmeal, cinnamon, baking powder, and salt. Mix well. Stir in the apple sauce, agave nectar, water, and vanilla, and mix well.
Spread half of the batter into the prepared pan, smoothing well to cover the bottom of the pan. Spoon the blueberry filling over the batter, and cover the blueberries with the remaining batter.
Bake for 30 minutes, or until the top is lightly browned. Allow to cool before cutting into bars.
Number of Servings: 9
Recipe submitted by SparkPeople user MADEMCHE.
In a small saucepan, combine the raspberries, agave nectar, and juice. Bring to a boil over medium-high heat. When it boils, stir in the vanilla and the cornstarch mixture. Continue to stir as the mixture boils and thickens. Remove from heat and set aside.
Put 1 1/2 cups of the oatmeal into a blender and grind it to a fine powder. Pour it into a medium-sized mixing bowl and add the remaining oatmeal, cinnamon, baking powder, and salt. Mix well. Stir in the apple sauce, agave nectar, water, and vanilla, and mix well.
Spread half of the batter into the prepared pan, smoothing well to cover the bottom of the pan. Spoon the blueberry filling over the batter, and cover the blueberries with the remaining batter.
Bake for 30 minutes, or until the top is lightly browned. Allow to cool before cutting into bars.
Number of Servings: 9
Recipe submitted by SparkPeople user MADEMCHE.