Delicious vegan gluten-free raspberry oatmeal bars that are on the healthy side. They pair perfectly with morning or afternoon coffee, and they’re not only gluten-free, but they’re also dairy-free and egg-free!
Combine raspberries, maple syrup and cornstarch in a saucepan. Stir constantly as you bring to a boil and then cook 1 minute or until thickened. Remove from heat and stir in the almond extract. Set aside.
Beat the vegan butter with an electric mixer until fluffy; add brown sugar and vanilla and mix well.
Combine the gluten-free oats, g-f flour, baking soda and salt and stir well; add to the butter/sugar mixture and stir until it is a course, crumbly mixture.
Coat a 9×9 square baking dish with cooking oil spray
Press 2 cups of the oatmeal mixture into the bottom of the pan (save the rest). Bake for 8 minutes (or until crust looks slightly browned and puffed)
Spread the raspberry mixture evenly over the crust
Add the remaining oatmeal mixture to the top; bake for 15 minutes or until golden brown.
Let cool completely and then cut into squares; for easier cutting (and to get straighter squares) put in the freezer for 30-60 minutes and then cut. Enjoy!
