Gluten Free Triple Berry Oatmeal Bars

I made these yesterday with some triple berry preserves and they disappeared! Super easy and super delicious!

Here's the Bob's Red Mill recipe:

This recipe can be found on our bags of Gluten Free Whole Grain Oat Flour. Adapted from "1,000 Gluten-Free Recipes" by Carol Fenster, Ph.D. Gluten Free, Low Cal, Low Carb.

• 1/2 cup unsalted Butter or Non-hydrogenated Buttery Spread (Earth Balance), melted
• 2 tsp pure GF Vanilla Extract, divided
• 1 cup Gluten Free Oat Flour
• 1 cup Gluten Free Rolled Oats
• 1/2 cup Turbinado Sugar
• 1-1/2 tsp Xanthan Gum
• 1 tsp Baking Powder
• 1 tsp grated Lemon Zest
• 1/2 tsp Sea Salt
• 2/3 cup Raspberry Jam or Preserves

Directions

Step 1

Preheat oven to 375°F. Generously grease an 8x8-inch pan.

Step 2

In medium bowl, combine melted butter and 1 teaspoon of the vanilla. Stir in flour, oats, sugar, xanthan gum, baking powder, lemon zest and salt until thoroughly blended.

Step 3

Press 1 cup of oat mixture firmly into bottom of the prepared pan. Stir remaining teaspoon of vanilla into raspberry jam until smooth, then spread evenly on top.

Step 4

Sprinkle remaining oat mixture over jam, then pat firmly to make top layer smooth and even.

Step 5

Bake 20 to 25 minutes or until top is lightly browned and firm. Cool bars in pan for 30 minutes on wire rack. Cut into 16 squares and serve at room temperature.

Makes 16 bars.