Raspberry Cherry Oat Bars

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  • 5 tbsp coconut oil melted
  • 1 cup fruit no added sugars
  • 10 drops liquid stevia optional
  • raspberry preserves sweetened, divided
  • 2 tsp vanilla extract
  • 1 tsp nutmeg
  • ½ cup pecans roughly chopped
  • 1 cup dried unsweetened cherries roughly chopped
  • 1 ¼ cup gluten-free rolled oats
  • ¾ cup oat flour blend 1 cup of oats in a blender or food processor to make this if you don’t have! Measure 3⁄4 cup from the blended oats.
  • cup flax seeds
  • Preheat oven to 350° F. Line a 9x13-inch baking dish with parchment paper and lightly grease with coconut oil.
  • In a small bowl, combine melted coconut oil with ¾ cup of the preserves, stevia, vanilla and nutmeg.
  • In a separate bowl, combine pecans, cherries, oats, oat flour and flax seeds. Pour liquid ingredients over dry ingredients and stir to coat completely.
  • Pour into prepared pan and press with a spatula. Dollop the remaining ¼ cup preserves. preserves over the top. Bake until golden and rm, about 25 minutes.
  • Allow to cool completely, then gently slice bars with serrated knife.
Make ahead tip: Have these antioxidant rich bars on hand for a quick breakfast or snack. Store in airtight container or individually wrap and freeze.