This recipe does not rely on eggs as a binder and can easily be gluten free without compromising the integrity of the bar. To make this dairy free, use coconut oil instead of butter. Refrigerate for 2-3 weeks.
1 cup (2 sticks) butter, melted
2 tsp vanilla extract
2 cups oat flour (home ground or Bob’s Red Mill)
2 cups rolled oats
1 cup sugar
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 cup brown sugar
2/3 cup raspberry jam (seedless) or apricot preserves (Simply Fruit)
(optional: 1/2- 1 C almond meal for more chew, 1/2 C GF flour blend for more crunch, or shredded coconut, slivered almonds or pecans)
Preheat oven to 375. Prepare 9×13 brownie pan with parchment. Mix all ingredients except brown sugar and jam in a bowl. Press 2 Cups oat mixture evenly into bottom of parchment lined pan, reserve remaining oat mixture for topping.
Stir raspberry jam in measuring cup until smooth. Spread jam over oat mixture.
Add brown sugar to remaining oat mixture and make a crumbly streusel topping. Crumble over jam layer, evenly covering entire pan.
Bake for 20-25 min. Edges should be brown and raspberry filling should bubble. Let cool completely before slicing.