With a hint of peanut butter these bars are reminiscent of a PB and J. These are easy to cut into bars or squares to enjoy on their own as a snack or serve it up warmed up with ice cream for a new dessert idea.

Prep icon
PREP 15 min
Cook icon
BAKE 45 min

Ingredients

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Raspberry Filling

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Instructions

Step 1

Preheat oven to 350ºF (180ºC). Line a 9-inch (23 cm) square baking pan with parchment paper; set aside.

Step 2

In a bowl, stir together oats, flour, cinnamon, salt and baking soda. In a large bowl, beat butter and peanut butter until smooth. Beat in egg and vanilla. Stir in oat mixture until well combined. Using lightly floured hands, press two-thirds of the mixture into prepared pan. Bake for 15 minutes until edges are light golden.

Step 3

Raspberry Filling: Meanwhile in a large bowl, toss raspberries with sugar, flour and cinnamon to coat. Stir in jam to combine. Carefully spread raspberry filling over par-baked base and dollop with yogurt. Sprinkle remaining oat mixture over top and pat down lightly.

Step 4

Return to oven for about 30 minutes or until golden brown. Let cool completely before cutting into bars or squares.

Tip!

Keep refrigerated for up to 1 week or freeze for up to 3 weeks.

Nutritional info per serving:

1 Square
Calories 240
Fat 11 g
Saturated Fat 5 g
Trans Fat 0.4 g
Cholesterol 30 mg
Sodium 160 mg
Carbohydrates 32 g
Fibre 2 g
Sugars 16 g
Protein 5 g