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Oatmeal Raspberry Bar Cookies (Healthier Version)

Oatmeal Raspberry Bar Cookies (Healthier Version) Oatmeal Raspberry Bar Cookies (Healthier Version) Oatmeal Raspberry Bar Cookies (Healthier Version)

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.













Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium


2 tablespoons butter, unsalted
6 tablespoons olive oil
or canola oil, or grape seed oil
1 large eggs
¼ cup brown sugar, light
1 cup whole-wheat flour
1 cup rolled oats
¼ teaspoon baking soda
teaspoon salt
¼ cup raspberry jam
½ cup fruit jam
blueberry, or still use raspberry jam


Preheat the oven to 350℉ (180℃).

Lightly coat an 8 inch square pan, line a same sized parchment paper over the bottom. Set aside.

In a small bowl, mix well together two jams.

In a medium bowl, whisk together melted butter, olive oil and egg until well blended.

In a large bowl, mix together sugar, flour, oats baking soda, and salt until well combined.

Pour liquid mixture into flour-oat mixture, and stir until just incorporated and moistened.

Press 2 cups of the mixture into the bottom of the prepared pan.

Spread the jam to within ¼ inch of the edge.

Sprinkle the remaining crumb mixture over the top and lightly press it into the jam.

Bake 35 to 40 minutes and allow to cool on a wire rack in the pan.

Cut into 2 x 1½ inch bars.

Note: The bars can be stored in an air-tight container in the fridge for at least a week.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 18g (0.6 oz)
Amount per Serving
Calories 8254% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 21mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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