Ingredients Jump to Instructions ↓

  1. 2 cups old fashioned oats

  2. 1 cup flour

  3. 1 cup chopped walnuts

  4. 1 teaspoon cinnamon

  5. 1/2 teaspoon baking powder

  6. 1 pinch salt

  7. 3/4 cup unsalted butter , cut into pieces

  8. 1/2 cup smooth peanut butter

  9. 3/4 cup lightly packed brown sugar

  10. 1 large egg

  11. 1 teaspoon vanilla extract

  12. 2/3 cup all-fruit raspberry spreadable fruit (no sugar added)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Spray a 13x9-inch pan with nonstick cooking spray.

  3. Place oats, flour, walnuts, cinnamon, baking powder and salt in a bowl and whisk to blend.

  4. Melt butter in a large microwave-safe bowl then whisk in peanut butter and brown sugar until well-blended.

  5. Whisk in egg and vanilla then stir in dry ingredients using a large spatula.

  6. Spread half the batter evenly over the bottom of the pan then spread the fruit spread evenly over the oat base.

  7. Top with an even layer of remaining oat batter.

  8. Bake for 25 minutes or until just beginning to turn golden.

  9. A toothpick inserted will come out with a few moist crumbs clinging, and the sides will begin to separate from the pan.

  10. Cool completely on a rack before cutting into 24 pieces.

  11. Store at room temperature for up to four days.


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