This simple recipe combines the goodness of hearty oats, the sweetness of raspberry, and the scent of cinnamon to tie it all together. One batch can serve a crowd or be parceled out through the week as an after-school snack or a better-for-you dessert. If you prefer, you can substitute another fruit jam flavor.
Note: Did you know that oats in all forms are equally nutritious? Steel cut, old-fashioned (rolled), quick-cooking, and instant oats are all whole-grain oats. Their appearance differs — i.e., how they are cut or rolled — and that affects texture and cooking time, but not nutritional value.
- Cooking spray
- 1 Cup rolled oats
- 1/2 Cup all-purpose flour
- 1 Teaspoon cinnamon
- 1/8 Teaspoon salt
- 3 Tablespoons brown sugar
- 1/4 Cup granulated no-calorie sweetener (6 packets)
- 1/3 Cup butter, softened
- 1 Cup sugar-free raspberry jam
Preheat the oven to 325 degrees. Lightly spray an 8-inch square baking pan with cooking spray.
In a medium-sized bowl, using an electric mixer on low speed, combine the oats, flour, cinnamon, salt, brown sugar, sweetener, and butter until the mixture starts to come together. Increase the speed to medium and continue mixing until the butter is fully incorporated and the mixture forms a coarse crumb.
Press two-thirds of the crumb mixture into the prepared pan. Spread the jam onto the crust. Sprinkle the rest of oat mixture on top of jam.
Bake until the edges are golden brown, for 25-30 minutes. Cool in the pan on a wire rack. Cut 5 times across and 3 lengthwise for 15 squares.