Active Time: 20 MinsTotal Time2 Hours
Yield: Serves 16 (serving size: 1 cookie bar)
Using fresh raspberries and making your own jam is actually pretty easy, and gives you a lot more control over the sugar content, which makes these desserts healthier, but also keeps them from being cloying or overly sweet. The real genius is in the rosemary, which adds a surprising adult twist on the taste—and will have guests asking you for the recipe.
Ingredients
- 2 1/2 cups fresh raspberries
- 1/3 cup granulated sugar
- 1/4 cup water
- 2 tablespoons cornstarch
- 2(3-inch) rosemary sprigs
- Cooking spray
- 1 1/3 cups uncooked old-fashioned regular rolled oats
- 4 ounces whole-wheat pastry flour (about 1 1/8 cups)
- 3/4 cup packed light brown sugar
- 3/4 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 3/4 teaspoon vanilla extract
Nutritional Information
- Calories 173
- Fat 7g
- Satfat 4g
- Unsatfat 2g
- Protein 2g
- Carbohydrate 28g
- Fiber 3g
- Sugars 15g
- Added sugars 14g
- Sodium 94mg
- Calcium 2% DV
- Potassium 2% DV
- Calories 173
- Fat 7g
- Satfat 4g
- Unsatfat 2g
- Protein 2g
- Carbohydrate 28g
- Fiber 3g
- Sugars 15g
- Added sugars 14g
- Sodium 94mg
- Calcium 2% DV
- Potassium 2% DV
How to Make It
Step 1
Stir together first 5 ingredients (through rosemary) in a medium saucepan. Bring to a boil over medium, mashing berries to break them down. Reduce heat to medium-low; cook, stirring often, until thickened, about 6 minutes. Remove from heat; cool slightly, about 10 minutes. Discard rosemary sprigs.
Step 2
Preheat oven to 350°F. Coat an 11- x 7-inch glass baking dish with cooking spray. Stir together oats, flour, brown sugar, and salt in a medium bowl. Add butter and vanilla, and stir until all flour is moistened. Reserve 2/3 cup oat mixture.
Step 3
Pat remaining oat mixture in an even layer in prepared dish. Top with raspberry mixture, spreading to edges. Sprinkle reserved oat mixture over raspberry mixture. Bake at 350°F until lightly browned, about 35 minutes. Cool completely on a wire rack. Cut into 16 (3 1/2- x 1 1/3-inch) bars. Store in an airtight container up to 2 days.
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