RASPBERRY OAT BARS

1 cup rolled oats

1/2 cup white whole-wheat flour (or equivalent of your favorite low/no carb substitution)
1 tsp cinnamon
1/8 tsp salt, opyional
1 1/2 tbsp Splenda Brown Sugar Blend
1/4 cup Splenda Granular
1/3 cup butter, softened
1 cup sugar-free (or low-sugar) raspberry jam
1/4 cup sliced or slivered almonds, optional*
Non-stick cooking spray

Preheat oven to 325 degrees.
Lightly spray an 8-inch square baking pan with nonstick cooking spray; set aside.

In a medium mixing bowl combine the oats, flour, cinnamon, salt, both Splendas, and the butter, using an electric mixer on low, until the mixture starts to combine. Increase speed to medium and continue mixing  until the butter is fully blended in and a coarse crumb is formed.

Press 2/3s of the oat mixture onto the bottom of the pan; spread the jam over the mixture. Sprinkle the last 1/3 of the mixture over the jam.

Bake at 325 degrees 25-30 minutes or until golden around the edges. Remove from oven to a wire rack to cool.

To make 15 bars cut 3 times in one direction and 5 times in the other direction.

*Nuts are good for diabetics and I enjoy having almonds on these bars. This is my version of a Marlene Koch recipe. Her version does not have almonds.

the file photo