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.
Makes 15 servings
1 cup rolled oats
½ cup all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons brown sugar
¼ cup granulated no-calorie sweetener (or 6 packets)
1/3 cup margarine or butter, softened
1 cup sugar-free or low-sugar raspberry jam
1. Preheat the oven to 325ºF. Lightly spray an 8-inch square baking pan with non-stick baking spray.
2. In a medium bowl, with an electric mixer on low speed, combine the first 7 ingredients (oats through margarine), until the mixture starts to come together. Increase to medium speed and continue mixing until margarine is fully incorporated and the mixture forms a coarse crumb.
3. 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.
4. Bake for 25 to 30 minutes or until the edges are golden brown. Cool in the pan on a wire rack. Cut into 15 3 x 5-inch squares.
Fit Tip: Did you know that oats in all forms are nutritious? Steel cut, old- fashioned (rolled), quick-cooking, and instant oats are all whole-grain oats.
Nutrition Information Per Serving (1 bar)
Calories 90 | Carbohydrate 14g (Sugars 3g) | Total Fat 4g (Sat Fat 2.5g) | Protein 1g | Fiber 1g | Cholesterol 10mg | Sodium 20mg |Food Exchanges: 1 Carbohydrate, 1 Fat Carbohydrate Choices: 1 Weight Watcher Plus Point Comparison: 2 | Smart Point Comparison 3