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
15 min
BAKE
45 min
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.