- Categories: Breakfast, Brunch Ideas, Dessert
With a hint of peanut butter these bars are reminiscent of a PB and J. These are easy to cut into bars or squares to enjoy on their own as a snack or serve it up warmed up with ice cream for a new dessert idea.
Ingredients
RASPBERRY FILLING
Instructions
- StepPreheat oven to 350ºF (180ºC). Line a 9-inch (23 cm) square baking pan with parchment paper; set aside.
- StepIn a bowl, stir together oats, flour, cinnamon, salt and baking soda. In a large bowl, beat butter, brown sugar and peanut butter until smooth. Beat in egg and vanilla. Stir in oat mixture until well combined. Using lightly floured hands, press two-thirds of the mixture into prepared pan. Bake for 15 minutes until edges are light golden.
- StepMeanwhile in a large bowl, toss raspberries with sugar, flour and cinnamon to coat. Stir in jam to combine. Carefully spread raspberry filling over par-baked base and dollop with yogurt. Sprinkle remaining oat mixture over top and pat down lightly.
- StepReturn to oven for about 30 minutes or until golden brown. Let cool completely before cutting into bars or squares.
Notes
Nutritional info per serving:
1 Square
| Calories | 240 |
|---|---|
| Protein | 5g |
| Carbohydrates | 32g |
| Fat | 11 g |
| Fibre | 2g |
| Sodium | 160mg |
| Sugars | 16g |
| Saturated Fat | 5g |
| Trans Fat | 0.4 g |
| Cholesterol | 30mg |
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