The sweet buttery crust and crumbly topping surrounding these raspberry bars is made with the whole grain goodness of oatmeal and are a great snack treat if you are being calorie-conscious.
Preheat the oven to 160°C, gas mark 2 and grease and line a 13" x 9" baking tin.
Step 2:
Place the oats, flour, cinnamon, butter, salt, vanilla and Truvía into a bowl, and using a free standing or hand held mixer, mix on low speed for about 1 minute.
Step 3:
Scrape the sides of the bowl and mix on a medium speed for approximately 2 minutes.
Step 4:
Place 2/3 of the oat mixture into the prepared baking tin; set aside the remaining 1/3 for the topping.
Step 5:
Press the oat mixture into bottom of tin to form crust.
Step 6:
For the filling: blend the raspberries, Truvía, lemon juice and cornflour until evenly mixed. Spread over the oat mixture.
Step 7:
Top with the remaining oatmeal mixture. Then place in the oven for 35-40 minutes until golden brown.
Step 8:
Cut into squares whilst still warm, then leave to cool completely.
Ingredients
MetricImperial
For the Topping
200gPorridge oats
230gAllinson's plain white flour
1 tspCinnamon (ground)
170gUnsalted butter (softened)
0.5 tspSalt
1 tspNielsen-Massey Vanilla Extract
65gTruvia baking blend
For the Filling
440gRaspberries (fresh or frozen)
65gTruvia baking blend
2 tspLemon juice
45gCornflour
Utensils
13 x 9in tin
Bowl
Mixer
Blender
Recipe Reviews
Easy to make, easy to eat, easy to store. Tasty, very, very tasty
Oh dear what a strange recipe, neither of the oat layers set leaving you with much the same texture as before put into the oven. Followed every step to the word so think the originator needs to fine tune. What a waste of time and money, truvia is a very costly product.
