Oat bars can be made with fresh Peterborough raspberries

Raspberry season is winding down so I couldn’t resist sharing one more recipe with you. These Raspberry Oat Bars are a healthy treat that pair perfectly with a side of dairy-free ice cream.

Most of us know by now that berries are so good for us. I always buy organic berries. Berries are on the Dirty Dozen’s list of fruits you should buy organic. This is usually because berries are heavily sprayed with pesticides. I know this makes berries more expensive, but I consider it preventative health care. I like to buy local berries at the farmer’s market whenever I can.

Berries are an essential part of a healthy whole foods diet. They’re high in antioxidants and other cancer-fighting nutrients. Antioxidants fight against cancer, heart, circulatory, and other diseases (as well as age-related decline).

Raspberries are also high in vitamins and minerals, which are a key part of maintaining good health. Berries are naturally sweet so that allows me to use less sugar when I’m baking with them.

These Raspberry Oat Bars are a healthy treat that will please a crowd, or fuel you for a summertime hike.

Raspberry Oat Bars

3 cups fresh raspberries

1/3 cup coconut sugar

2 tablespoons tapioca flour (for berry mixture)

1/2 cup liquefied coconut oil

1/2 cup maple syrup (room temperature)

1/2 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 cup almond flour

¾ cup certified gluten-free oat flour

1/4 cup tapioca flour (for crumble dough)

2 cups certified gluten free oats 1 tablespoon psyllium husks

1. Preheat the oven to 400 degrees F and grease an 8×8 pan.

2. In a medium-sized bowl, combine raspberries, sugar, and 2 tablespoons tapioca flour. Set aside.

3. In a small bowl, mix together coconut oil and maple syrup.

4. Combine sea salt, cinnamon, almond and oat flour, ¼ cup tapioca flour, oats and psyllium seed husks in a large bowl.

5. Add wet ingredients to the dry ingredients.

6. Press approximately half of the crumble dough into the bottom of the greased 8×8 pan.

7. Spread with the raspberry mixture and then top with the remaining crumble dough.

8. Bake for 30-35 minutes. Let cool on a wire rack, cut into squares and enjoy.

CHRIS TANOUYE/METROLAND Fresh raspberries, picked at area berry farms or purchased from a local farmers’ market, are the best choice when making sweet summer treats, says Maggie Savage.