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| INGREDIENTS |
| 3/4 c. |
unsalted butter, room temperature |
| 1 c. |
brown sugar, packed |
| 1 1/2 c. |
old fashioned oats |
| 1 1/2 c. |
flour |
| 1/2 tsp. |
baking soda |
| 12 oz. |
jar low-sugar raspberry jam |
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| RECIPE |
- Preheat oven to 400º F.
- With mixer, beat butter and brown sugar until light and fluffy.
- In a separate bowl, whisk together the oats, flour, and baking soda.
- Add to butter mixture and mix together until well incorporated (will be crummy).
- Pat ¾ of the mixture into a lightly greased 9x13 inch pan to form bottom crust.
- Spread raspberry jam all over bottom crust, and then sprinkle remaining crumb mixture all over top of jam.
- Bake for 20-30 minutes or until golden brown.
- Let cool completely. Cut into 18 squares.
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| SERVING SUGGESTION |
SERVING SIZE:
1 square
NUMBER OF SERVINGS:
18
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| NUTRITION FACTS |
| |
| Calories |
200 |
|
| Total Fat |
8 g |
|
| Sodium |
40 mg |
|
| Total Carbohydrates |
31 g |
|
| Fiber |
1 g |
|
| Protein |
2 g |
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