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.
YIELD
24 servingsPREP
15 minCOOK
40 minREADY
2 hrsIngredients
Directions
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.
