Equipment
- 8x8” glass baking dish
Ingredients
- ½ cup vegan butter, melted
- ¾ cup brown coconut sugar
- 1 tsp vanilla
- ½ tsp almond extract
- 1 cup + 2 tbsp gluten free 1:1 all purpose flour
- ¾ cup gluten free rolled oats
- ¼ tsp cinnamon
- pinch of salt
- 8oz raspberry jam, no sugar or sweeteners added
- lemon zest
- sliced almonds
- more oats for sprinkling
Method
- Preheat oven to 350.
- Line an 8x8” glass baking dish with aluminum foil. Spray with coconut oil. Set aside.
- Combine first 4 ingredients in a large bowl using a hand mixer. Beat until well mixed.
- Add next 4 dry ingredients to bowl. Mix to combine.
- Reserve 1 C of dough and set aside. Press remaining dough into the bottom of the 8x8” dish with your hands or a spoon/spatula.
- Top with jam spreading evenly.
- Sprinkle with lemon zest and sliced almonds.
- Crumble remaining dough on top and sprinkle with extra oats.
- Bake for 22-25 minutes!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.