Chocolate Raspberry Oat Bars #bars #chocolate #raspberry #desserts #cakes

My cooler is in a ceaseless condition of excessively full. It's entirely dreadful and I'm somewhat stunned I haven't broken the cooler yet with exactly how full I stuff it. The main reason I needed to make these bars was to dispose of 2 1/2 cups of solidified berries however for reasons unknown I can't exactly comprehend, I just utilized 1/2 cups.

At that point I froze on the grounds that solitary a large portion of the outside layer was secured and that is the point at which I chose to dump on a lot of chocolate. It was either that or start from the very beginning, which I truly didn't have a craving for doing, so the chocolate won. Also, presently I get the opportunity to share these stunning chocolate raspberry oat bars as opposed to out and out on raspberry bars. I'm alright with that. :)

The previous summer, I made these strawberry oat bars and in that post, I said that I needed to attempt a rendition with coconut oil, which would make these oat bars vegetarian + without dairy. So in these raspberry bars, I diminished the fat by 4 teaspoons and that worked. The bars weren't slick and held together well! On the off chance that you would prefer not to utilize coconut oil, use 3/4 cup margarine rather than 2/3 cup coconut oil as recorded underneath.

The raspberries possibly spread about a large portion of the surface so in the event that you would prefer not to add chocolate to the center raspberry layer of the bars (like the above picture), I'd propose going with 2 1/2 cups raspberries + 7 tablespoons raspberry jam. What's more, including lemon get-up-and-go! Since berries without lemon pizzazz is simply dismal.

Also try our recipe : Salted Caramel Apple Pie Bars #desserts #bars #apple #pie #caramel

Ingredients :

1 1/2 cups (150 grams) rolled oats
3/4 cup (94 grams) white whole wheat flour or all-purpose flour
1/2 cup (100 grams) brown sugar or raw sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup (149 grams) room temperature coconut oil (should be as soft as room temp butter)1 or 3/4 cup (168 grams) unsalted butter for a non-vegan and non-dairy-free version
1 1/2 cups (159 grams) fresh or frozen raspberries2
5 tablespoons (100 grams) raspberry jam (make sure to use vegan jam, if necessary)
1/2 teaspoon vanilla
3/4 - 1 cup (135 - 180 grams) semi-sweet mini chocolate chips (or regular sized chips / chunks. Make sure to use dairy-free or vegan chocolate, if necessary.)

Directions :

Preheat the oven to 375°F (190°C) and line an 8"x8" (20cmx20cm) baking pan with parchment paper.
In a large bowl, mix together the rolled oats, flour, sugar, baking powder and salt.
Cut in the coconut oil using a pastry blender, two knives or your fingers, and mix until the dough just comes together. The dough should not be very crumbly, but should stick together.
Gently press two thirds of it onto the bottom of the prepared baking pan.
Bake for 10-13 minutes or until the edges just start to brown.
Meanwhile, prepare the raspberry filling. In a medium bowl, mix together the raspberries, jam and vanilla. Lightly mash with a fork.
Spread this mixture over the baked crust and then sprinkle about 1/2 cup (90 grams) chocolate chips over the raspberry layer.
Sprinkle the remaining oat mixture over the chocolate chips.
Bake for another 22-25 minutes or until the top has lightly browned and the filling is bubbly.
Remove from the oven and top with more chocolate chips, if desired.
Let the bars cool completely and then refrigerate for 2 hours before cutting.
Store any leftovers in the refrigerator for up to 4 days. These can also be frozen.