Gluten Free Raspberry Oat Bars

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 201.0
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 78.7 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 5.8 g
  • Protein: 6.5 g

View full nutritional breakdown of Gluten Free Raspberry Oat Bars calories by ingredient


Introduction

Made with no refined sugar, no dairy, and gluten free (if you use certified gluten free oats). Nutrition calculations done using coconut sugar and stevia. You can add chopped pecans or other nuts, coconut, hemp seed, or any number of add ins to this versatile bar's crust and switch up the fruit to anything you'd like. If your fruit has more natural juice to it, add a little more chia seed. Makes a great healthy snack or breakfast bar. Made with no refined sugar, no dairy, and gluten free (if you use certified gluten free oats). Nutrition calculations done using coconut sugar and stevia. You can add chopped pecans or other nuts, coconut, hemp seed, or any number of add ins to this versatile bar's crust and switch up the fruit to anything you'd like. If your fruit has more natural juice to it, add a little more chia seed. Makes a great healthy snack or breakfast bar.
Number of Servings: 24

Ingredients

    3 cup Raspberries, fresh or frozen
    3 tbsp chia seeds
    Sweetleaf stevia vanilla creme drops (to taste) or can use sugar
    3 cup Steel Cut Oats, dry
    3 cup Steel Cut Oats, dry blended to make oat flour
    1 cup Applesauce, unsweetened
    8 tbsp Smart Balance Buttery Spread, melted
    1/2 tsp Sea Salt
    1 tsp. baking soda
    1/2 c. coconut sugar or can use 1/2 c. brown sugar (can be omitted if crust tastes sweet enough to you without it)
    1 tsp Sweetleaf stevia drops vanilla creme or 1/2 c. sugar

Directions

In a saucepan, cook and mash raspberries until they reach a simmer. Reduce heat to medium low and add chia. Cook until reduced to the consistency of jam (will not thicken more as it cools). Remove from heat. Sweeten with Sweetleaf stevia drops until desired sweetness. Set aside.
Preheat oven to 350 degrees. In a large bowl, combine oats, oat flour, applesauce, Smart Balance, sea salt, soda, coconut or brown sugar, and stevia. Mix until it resembles a slightly crumby mixture. Press 3/4 of mixture into a greased 1/2 sheet pan (large rimmed cookie sheet). Spread raspberry "jam" over the top leaving a narrow rim on edge without jam so jam doesn't touch pan edge. Sprinkle remaining crust crumbs over the top. Bake at 350 for 25-30 minutes until top crumbs just start to turn golden. Cool in pan. These travel well and stay fresh for several days.

Serving Size: 1/24th of recipe

Number of Servings: 24

Recipe submitted by SparkPeople user HOLLYKWALKER.