Raspberry Rhubarb Coconut Oatmeal Bars Recipe
Ingredients
- 1 1/2 cups fresh or frozen rhubarb, cut in 1-inch pieces
- 1 1/2 cups fresh or frozen raspberries
- 1 tbsp fresh lemon juice
- 1/4 cup sugar
- 1/4 cup maple syrup
- 2 tbsps cornstarch
- Crust:
- 1 1/2 cups whole wheat flour
- 1 cup quick cooking oats
- 1/2 cup shredded unsweetened organic coconut (I buy the organic, otherwise, to me, it tastes very chemical)
- 1 cup packed brown sugar
- 1/3 cup butter, softened
- 1/4 cup applesauce
- 1/2 tsp baking soda
- 1/4 tsp seasalt
Directions
- Combine the rhubarb, raspberries, and lemon juice in a saucepan and cook over medium heat, stirring occasionally for about 8 to 12 minutes or until the fruit is tender.
- In a small bowl, combine the 1/4 cup sugar and the cornstarch and stir this into the fruit mixture. Add the maple syrup. Continue to cook, stirring constantly, until the mixture comes to a full boil. Continue boiling until fruit is thickened. Removed from heat and set aside to cool.
- Heat oven to 350F. Combine all crust ingredients in a large bowl and beat with a mixer at low speed until it resembles coarse crumbs. Set 1 1/2 cups of the crumb mixture aside. Press remaining crumb mixture onto the bottom of a greased 13Ã9 pan. Spread cooled filling over the crust and then sprinkle the reserved crumb mixture over the top. Bake 30-35 minutes or until golden brown. Cool bars, then cut into squares.
- Makes 36 bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 36 servings | |
| Calories 90 | |
| Calories from Fat 20 | 22% |
| Total Fat 2.34g | 3% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 32mg | 1% |
| Potassium 74mg | 2% |
| Total Carbs 16.46g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 9.13g | 6% |
| Protein 1.56g | 2% |
