This is a quick, easy & delicious dessert for Summer!  You could also sub the raspberries for cranberries for an equally delicious Fall dessert!

You can also watch me demonstrate this recipe on BBHTV – Episode 27

Raspberry Oat Squares

Makes 16 squares

Filling
1 1/2 cups raspberries (fresh or frozen) * cranberries work great too!
1 Tbsp cornstarch (mixed with 1/4 cup water)
1/4 cup Krisda stevia baking formula (or 10 packets stevia)

Crust
1/2 cup spelt flour (or whole wheat flour)
1/2 cup vanilla whey protein powder (or unflavored)
1/4 cup dark brown sugar (or Sucanat)
1/4 cup Krisda stevia baking formula (or 10 packets stevia)
1/2 cup non hydrogenated margarine (like Earth Balance) or butter
1 cup quick oats
1/2 tsp cinnamon
pinch salt

Preheat oven to 350 degrees.  In a medium sized pot over medium heat, add raspberries, stevia & 1/2 cup water and bring to a simmer.  Cook for 10-15 minutes on low-medium heat until raspberries break and has reduced down a bit.  Can mash the raspberries with a fork to break them down a bit. When almost done, mix cornstarch with 1/4 cup water and add to raspberry mixture. Stir, then remove from heat.

In a bowl, mix together all the crust ingredients and mix with hands.  Place half the mixture into an 8×8 square pan and press down firmly (should cover the entire bottom).  Once the raspberry mixture has cooled a bit, spread on top evenly.  Then sprinkle the other half of the crust mixture on top, spreading evenly.  Press down lightly.  Bake for 25 minutes or until browned on top.  Remove from oven, COOL COMPLETELY, then cut into 16 squares.

Nutrition (per square)
Cals: 165  Fat: 7.5g  Carbs: 22g  Fibre: 3.5g  Sugars: 5.2g  Sodium: 85mg Protein: 4.7g