Berry Bars
Adapted from Texanerin Baking
Ingredients
Crust:
1 1/2 cups rolled oats
3/4 cup whole wheat flour or all-purpose flour
1/4 cup coconut sugar
1 tbsp lemon zest
1/4 tsp baking powder
2/3 cup room temperature coconut oil (should be as soft as room temperature)
pinch of salt
Filling:
2 1/2 cups fresh berries (I used strawberries and blueberries - do not use frozen)
7 tbsp raspberry or another type of berry jam (I used St. Dalfour - strawberry)
1/2 tsp vanilla extract
pinch of salt
Instructions
Crust: Preheat the oven to 375°F and line an 8"x8" baking pan with parchment paper. In a large bowl, mix together the rolled oats, flour, sugar, lemon zest, baking powder and salt. Use your hands to incorporate the coconut oil and mix just until a dough forms. It should not be very crumbly, but should stick together. Gently press a little less than two-thirds of the dough onto the bottom of the prepared baking pan. Bake for 10-13 minutes or until the edges have just started to brown.
Filling: In a medium bowl, mix together the berries, jam, vanilla extract and salt. Once the crust is done spoon the mix over the still warm crust and cover with the remaining oat mixture. Use your hands.
Bake for another 20-23 minutes or until the top has lightly browned and the filling is bubbly.
Remove from the oven and let the bars cool completely. Refrigerate for 2 hours before cutting.
Store any leftovers in the refrigerator for up to 4 days. These can also be frozen.
