Ingredients
Scale
- ½ cup coconut oil (melted)
- 1 ½ cups all-purpose flour (or gluten free substitute)
- 1 ½ cups quick oats
- ⅓ cup maple syrup
- ⅓ cup coconut sugar (or granulated)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup raspberry preserves
Instructions
- Preheat oven to 350°F. Spray an 8×8 baking pan with non-stick spray. Set aside.
- Mix all ingredients in a large bowl, except for preserves.
- Using your hands press 2/3 of the mixture into the bottom of your pan until it's even and relatively flat.
- Gently spread preserves, leaving 1/2" around the outside. (The preserves will scald if up against the edge of the pan.)
- Using your hands, evenly crumble the remaining 1/3 of the mixture over the top of the preserves and lightly press so the crumbles stay in place after baking.
- Bake for 25-30 minutes on a center rack until lightly browned on top.
- Let cool in pan on top of a cooling rack. Cut and serve!