Ingredients
Scale
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour (or gluten-free flour blend)
- 1/3 cup light brown sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted (or coconut oil for vegan option)
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper, leaving overhang on the sides.
- In a mixing bowl, combine oats, flour, brown sugar, baking soda, and salt.
- Stir in melted butter and vanilla until the mixture is crumbly.
- Reserve 1/2 cup of the mixture for topping. Press the remaining mixture firmly into the bottom of the prepared dish to form a crust.
- Toss raspberries with granulated sugar and cornstarch, then spread them evenly over the crust.
- Crumble the reserved oat mixture over the raspberries.
- Bake for 35 minutes or until the top is golden brown and the filling is bubbly.
- Cool completely in the dish on a wire rack before lifting out using the parchment paper overhang and cutting into bars.