Total Time1 hr
- 2 cups fresh raspberries
- 3 Tbsp. pure maple syrup
- 2 Tbsp. corn starch
- Cooking spray
- 1 ½ cups old-fashioned rolled oats
- 1 cup white whole-wheat flour
- ¾ cup coconut sugar (or brown sugar)
- ¾ tsp. kosher salt
- 5 Tbsp unsalted butter, melted
- 3 Tbsp. extra-virgin olive oil
- 1 tsp. vanilla extract
Per serving: 165 calories; 7g fat; 2g saturated fat; 10mg cholesterol; 91mg sodium; 24g carbohydrate; 3g fiber; 2g protein; 12g sugar; 18mg calcium; 1mg iron; 61mg potassium
Step 1Combine raspberries, maple syrup, corn starch, and 3 Tbsp. of water in a medium saucepan. Bring to a low boil, mashing berries to break them down. Reduce heat to medium-low; cook until thickened, about 5 minutes. Remove from heat, and let cool slightly.
Step 2Preheat oven to 350°F. Coat an 11- x 7-inch baking dish with cooking spray. Combine oats, flour, coconut sugar, and salt in a medium bowl. Stir in butter, oil, and vanilla. Reserve ⅔ cup oat mixture.
Step 3Spread remaining oat mixture in an even layer in prepared dish; firmly press down. Spread raspberry mixture evenly over the top, and sprinkle remaining oat mixture over raspberries. Bake until lightly browned, about 35 minutes. Cool completely on a wire rack. Slice into 16 squares. Store in an airtight container up to 3 days.