As I've been racing a lot of bicycles lately, I've been taking a lot of desserts on the road. Although I'd love to make David Lebovitz's gluten free brownies every weekend, I occasionally feel the need to mix it up. The brilliant thing about these bars (or simply baked oatmeal dish - I usually scoop it into a bowl and consume in massive spoonfuls), is that they function as a pretty healthy dessert or an incredibly delicious breakfast, warm or cold.
3 cups rolled oats
2/3 cup almond flour
2 tablespoons coconut flour
1 1/2 teaspoon cinnamon
1/2 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), plus more for coating the baking dish
1/2 cup plus 3 tablespoons honey
1/2 cup packed light brown sugar
1/2 cup raspberry jam
A lot of raspberries
3/4 teaspoon vanilla extract
Preheat the oven to 350°F
1. Generously coat an 8-by-8-inch baking dish with butter and set it aside.
2. Make the crust. Place the oats, both flours, cinnamon, and the salt in a large heatproof bowl and stir to combine.
3. Place the measured butter, 1/2 cup of the honey, and the brown sugar in the reserved saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes. Immediately pour the butter mixture over the oat mixture and stir until the oats are evenly coated. When the mixture’s cool enough to handle but still warm, use a measuring cup to evenly press about two thirds of it into the bottom of the prepared baking dish.
3. Mix the raspberry jam and vanilla and then spread evenly over the oat base (the more jam the better, in my opinion), and then throw as many raspberries as you have on top. Evenly sprinkle the remaining oat mixture over the raspberry filling and gently press it in with your fingers.
4. Bake until the top is pretty brown on top, (my biggest problem has been undercooking these), about 30 to 40 minutes.
5. Let cool completely before cutting into squares (they are going to fall apart on you, I promise), or simply scoop into a bowl and enjoy.