Layered Raspberry Bars
Ingredients
1 cup/250 mL whole wheat flour
1 cup/250 mL quick-cooking rolled oats
2/3 cup/160 mL brown sugar
1 tsp/5 mL Watkins Cinnamon
1/4 tsp/1.2 mL baking soda
1/4 cup/60 mL chopped walnuts
1/2 cup/125 mL buttermilk
1 egg white
1 jar (10 oz/283 g) all-fruit red raspberry spread
Watkins Cooking Spray
Directions
Lightly spray an 8-inch/20-cm square baking dish
with Watkins Cooking Spray. Preheat oven to 350ºF/180ºC. Stir together the
flour, oats, brown sugar, cinnamon and baking soda in medium bowl; stir in
walnuts. In small bowl, beat together the buttermilk and egg white. Add to
oat mixture. Mix with a fork until combined (mixture will be sticky). Set
aside 3/4 cup/180 mL of the oat mixture for the topping. Press remaining oat
mixture into bottom of pan. Spread raspberry spread on top. Drop small
spoonfuls of the reserved oat mixture on top (the surface will not be
entirely covered). Bake for 25 to 30 minutes or until top is golden brown.
Cool completely and cut into bars.
Makes 20 bars.
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