Low Sodium Dairy Free Raspberry Oat Bars

Total time1 hr 20 min

Prep time15 min

Cook time35 min

Low Sodium Dairy Free Raspberry Oat Bars

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Ingredients

16 servings

For the oat base and crumble

½ cup dairy free butter, cold and cut into small cubes
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
1 ½ cups old-fashioned rolled oats
1 cup all-purpose flour
½ cup packed light brown sugar
½ tsp baking soda
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

1 cup raspberry jam

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
2
In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking soda, and salt. Scatter the cold dairy free butter cubes over the dry ingredients and work them in with a fork or pastry cutter until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of butter throughout.

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