This recipes combines some of my most favorite ingredients! Thanks to Olive Oil Baking, by Lisa Sheldon for the recipe.
You can make the bars dairy free by leaving out the semisweet chocolate chips, and they still taste great.
Ingredients
Base
- 1 1/4 cups flour
- 1 1/2 cups oats
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 2/3 cup olive oil
- 3 tablespoons water
Filling
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 cups raspberries, fresh or frozen. If frozen, allow to thaw slightly
- 1/2 cup semisweet mini chocolate chips (optional)
Directions
- Preheat oven to 375. Coat 9×13 pan with cooking spray.
- In a large bowl, combine flour, oats, cocoa powder, salt, and baking soda.
- In separate bowl, whisk together vanilla, brown sugar, olive oil, and water.
- Pour the wet ingredients into the dry and stir well until mixed. Reserve 1 1/2 cups of this mixture for the topping.
- Press the remaining mixture into the prepared pans.
- In a small bowl, combine the sugar, cornstarch, and raspberries. Evenly distribute the berries over the crust. Sprinkle with the chips and then the topping.
- Bake for 32 to 38 minutes, or until the bars are set. They may look slightly underdone, but will firm up as they cool.
- Allow to cool in the pan on a wire rack. Cut into bars once cooled completely.
Makes 36 bars. 1 serving = 4 WW points
