Raspberry oat crumble bars
- 1 cup frozen raspberries
- ¼ cup maple syrup
- 2 cups rolled oats
- ½ tsp cinnamon
- ½ tsp baking soda
- ½ cup applesauce
- ¼ cup coconut oil
Preheat oven to 325 degrees F. Grease or line an 8x8 inch baking dish. Melt coconut oil in the microwave or over the stove, until liquid.
In a small saucepan over medium heat, combine frozen raspberries and 1 tbsp maple syrup. Cook 10 minutes, stirring regularly, mashing the berries slightly to make a jam.
In a food processor or blender, pulse 1 cup rolled oats until they resemble a fine flour. Transfer to a bowl, along with remaining 1 cup rolled oats, the cinnamon, baking soda and a pinch of salt. Stir to combine. Add applesauce, remaining 3 tbsp maple syrup, and the melted coconut oil. Stir to combine.
Press 3/4 of the oat mixture into the prepared pan to form a crust. Top with raspberry mixture, then lightly crumble the remaining oat mixture over the top. Bake 30 minutes. Cool completely, then cut into 12 bars.
Enjoy 2 bars per serving; refrigerate leftovers for future snacking.