Raspberry Oatmeal Bars with Truvía^® Cane Sugar Blend

Ingredients

Crust/Topping

• 2 cups (500 mL) old-fashioned oats

• 2 cups (500 mL) all-purpose flour

• 1 tsp (5 mL) cinnamon

• 3⁄4 cup (175 mL) unsalted butter, softened

• 1⁄2 tsp (2.5 mL) salt

• 1 tsp (5 mL) vanilla extract

• 1⁄3 cup (75 ml) Truvía^® Cane Sugar Blend

Filling

• 4 cups (1 L) raspberries (fresh or frozen)

• 1⁄3 cup (75 mL) Truvía^® Cane Sugar Blend

• 2 tsp (10 mL) lemon juice

• 1⁄3 cup (75 mL) corn starch

Directions

• 1.  

  Assemble all ingredients; preheat oven to 325^° F (160^° C).

• 2.  

  Place oats, flour, cinnamon, butter, salt, vanilla and Truvía^® Cane Sugar Blend in mixing bowl, mix at low speed for 1 minute.

• 3.  

  Scrape sides of bowl, mix on medium speed for 2 minutes.

• 4.  

  Portion 2⁄3 of oat mixture into greased 13” x 9” baking pan; set aside remaining 1⁄3 of mixture for topping.

• 5.  

  Press oat mixture into bottom of pan to form crust.

• 6.  

  For filling: blend raspberries, Truvía^® Cane Sugar Blend, lemon juice, and corn starch until uniform. Spread over pressed oat mixture.

• 7.  

  For topping, add remaining oatmeal mixture.

• 8.  

  Bake for 35-40 minutes until golden brown.