Healthy Easy Desserts: Whole Wheat Raspberry Bars
Dwaine and I make our own raspberry jam from raspberry bushes we have planted in our yard here in Denver. Black raspberries are our favorite, but we also have red. We take an afternoon every so often and make a batch of jam, following Dwaine’s mom’s blue-ribbon recipe.
So, with all these berries and jars of jam available, I’m always looking for new healthy easy desserts to use with it. This is one, and it’s easy enough to set up a bake time with your kids or grandkids. They’ll love the results too! And I find that once kids know where their food comes from (“See, Uncle Donald grew these berries in the yard!”), they have a much greater appreciation for food – it’s flavors and textures and how it’s made.
I also have a recipe for Black Velvet Cupcakes, made with black raspberry puree. This creates a truly, jet-black cupcake – perfect for those “black humor” occasions, but the flavor is amazing!
My raspberry turnovers are always popular – and easy to make.
And for the holidays, I always use at least a jar or two of jam when I make my Raspberry Thumprint Cookies. I know there are a million recipes out there for those, but this one includes all the tips and tricks I’ve learned in making 500 batches of them!
My Raspberry Bars use 100% whole wheat, with some oats, jam and sugar. It doesn’t get more simple, but you will love the results.
Whole Wheat Chewy Raspberry Bars
- 1/2 cup Butter Room Temp
- 1 cup Brown Sugar Firmly Packed
- 1/2 tsp Vanilla
- 1 cup Whole Wheat Flour
- 1 tsp Baking Powder
- 1 cup Rolled Oats Instant or Regular
- 1/2 cup Raspberry Jam or Preserves
- Set oven to 350F
- Grease an 8X8" baking pan.
- In a mixing bowl, beat the brown sugar and butter until fluffy. Add vanilla and mix.
- Add flour, baking powder and oats and mix until you reach a crumbly texture. Set aside 1/2 of this mixture for the topping.
- Pour the oat mixture into your pan and pat down firmly. Spread the jam or preserves over this layer, and top with the remaining crumble.
- Bake for 30 minutes or until lightly browned. Cool in the pan on a rack and cut into bars.
Questions? Comments? Please leave a note below! I would love to hear from you.