These thick, nutty oat bars with a ribbon of slightly tart raspberry jam running through their core make a decadent dessert or afternoon treat.
Yield: One 8×8-inch pan
Active Time: 15 minutes
Total Time: 1 hour
1 cup chopped mixed pecans, walnuts, almonds, toasted
1 1/2 cups Pamela’s Nut Flour Blend
1 1/4 cups rolled oats
1/3 cup Lakanto Golden Monkfruit Sweetener
1/3 cup packed dark brown sugar
1 1/4 teaspoons sea salt
1/2 teaspoon baking soda
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 sticks unsalted butter, melted
1 1/2 cups raspberry jam
Preheat oven to 350 degrees. Spray an 8-inch square baking pan with non-stick spray and line with parchment paper.
Place mixed nuts on baking sheet and roast in oven 5 to 7 minutes, until a light golden brown. Let cool and then coarsely chop.
In a large bowl, whisk the nut flour with the rolled oats, monkfruit sweetener, brown sugar, salt, baking soda, and toasted nuts. Stir in the melted butter until the oat mixture is thoroughly combined.
Press two-thirds of the oat mixture in an even layer on the bottom of the prepared baking pan and top with raspberry jam. Sprinkle the jam with the remaining oat mixture. Bake bars for 35 to 45 minutes, rotating the pan halfway through baking. Let cool completely before cutting into squares.
Photo credit: Paul Delmont
Download the app for easy shopping on the go
By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.