Every once and awhile we find ourselves on the pre packed band wagon. It usually happens when we are super busy, we give in to the kids demands and say sure why not ….then quickly realize why we abstained in the first place.
The most recent band wagon purchase was a certain cereal bar. You know the jam filled soft chewy bars. I hadn’t had then in a long time and when my eldest asked for that as a treat we said sure … the next day my son met us with what I call “sugar” rage. (For those who have not experienced this : essentially it is Heightened emotional stress state brought on by massive cortisol release triggered by large amounts of refine processed sugar.)
Brilliant , and we thought we were being nice parents by buying a “granola” bar. It’s not like it was an Oreo…
Back the the drawing board. I had left over raspberry preserves that need to be used from last summer. BINGO! A raspberry bar was in the making.
These raspberry bars use a no sugar jam. I use my own that I have preserved, but you can buy some at the health section of most grocers. Just be sure to read your labels if you really want no added sugar. You can choose to omit the small amount of sugar in the crumb base for a complete no sugar dessert, or switch it to a different sugar if you prefer – coconut, stevia etc.
Bear in mind this dessert is low sugar – it is not meant to be sweet. If you are really hankering a sweet tooth craving and want the sugar in it – up the sugar in the crumb to 1/2 cup and use a regular sugar jam.
Alternatively you could add shredded coconut or toasted flaked almonds to crust but we opted for a school friendly nut free version.
- 1.5 cups flour
- 1.5 cups rolled oats
- 3/4 tsp baking soda
- 1/4 cup butter -melted
- 1/4 cup brown sugar (can sub coconut sugar or stevia)
- 1 egg
- 1 tsp pure vanilla extract
- 1 cup no sugar raspberry preserves (or no sugar pie filling.)
- Mix all the dry ingredients in a bowl.
- Add vanilla mix well
- add butter mix until corse pea sized crumbs form.
- Add egg and mix until small crumb forms. If too wet or large clumps form add a few Tbs of flour to loosen the crumb.
- Press half mixture firmly into a parchment lined 9×9 pan.
- Spread out choice of filling
- Top with remaining crumbs and press gently into place. This helps the bars not fall apart.
- Bake at 350 for 30 min until golden. When cooled slice into bars and store in fridge.