Low FODMAP Raspberry Oat Crumble Bars
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Learn more →Ingredients
16 servings
For the oat base and crumble
- 1 cup unsalted butter, cold and cut into small cubes
- 1 cup packed light brown sugar
- 1 ½ cups all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains about 1 1/2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid flour, please tap it and change its rating to Red.
- 1 ½ cups old-fashioned rolled oats
Ingredient noteA serving of up to about 1/2 cup of old fashioned rolled oats is low in FODMAPs. This recipe contains only about 1/8 cup per serving, making it likely Low FODMAP. If you prefer to always avoid old fashioned rolled oats, please tap it and change its rating to Red.
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
For the filling
- 1 cup raspberry jam
Ingredient noteA serving of up to about 1 3/4 tablespoons of raspberry jam is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP.
- 1 tsp lemon juice
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 sides to use as handles for lifting.
- 2
In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt. Scatter the cold butter cubes over the dry ingredients and add the vanilla extract. Use a fork or pastry cutter to work the butter in until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of butter throughout — it should hold together when squeezed.
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