Raspberry-Oat Squares

 

Just a few basic ingredients come together to create these scrumptious cookie squares that do triple duty as a healthy dessert, afternoon snack, or bountiful breakfast treat.

Bonus: These tasty treats prep in a flash!

If you prefer, you may use apricot, blueberry, or strawberry preserves in place of the raspberry variety.

 

Raspberry-Oat Squares

Makes 9 Squares

 

2 large bananas

2 tablespoons maple syrup

2 cups rolled oats

1/3 cup dried cranberries

1/4 cup unsweetened shredded dried coconut

1/2 cup, plus 2 tablespoons raspberry preserves

 

Preheat the oven to 375 degrees F. Line the bottom of an 8-inch square baking pan with unbleached parchment paper.

Put the bananas and maple syrup in a large bowl and mash into a chunky purée using a potato masher or large fork. Stir in the oats, cranberries, and coconut.

Spread half of the oat mixture in an even layer in the prepared pan. Spread the raspberry preserves in an even layer over the oat mixture. Spread the remaining oat mixture in an even layer over the preserves. Bake for 25 to 30 minutes, or until slightly golden.

Put the pan on a wire rack and loosen the sides with a knife. Let cool 5 minutes and then cut into nine squares. Let cool 20 minutes before serving. Stored in an airtight container in the refrigerator, leftover squares will keep for 3 days.