Gluten Free Whole Grain Oat Flour, 4 Pack, 22 oz (623 g), From Bob's Red Mill

Raspberry Oatmeal Bars

1/2 cup (1 stick) Unsalted Butter or non-hydrogenated buttery spread (Earth Balance), melted
2 tsp. pure GF Vanilla Extract, divided
1 cup BRM GF Oat Flour
1 cup BRM GF Rolled Oats
1/2 cup sugar
1-1/2 tsp. Xanthan Gum
1 tsp Baking Powder
1 tsp grated Lemon Zest
1/2 tsp Sea Salt
2/3 cup Raspberry Jam or Preserves

Preheat oven to 375ºF. Generously grease 8x8-inch pan. In medium bowl, combine melted butter and 1 teaspoon of the vanilla. Stir in flour, oats, sugar, xanthan gum, baking powder, lemon zest, and salt until thoroughly blended. Press 1 cup of oat mixture firmly on bottom of pan. Stir remaining teaspoon of vanilla into raspberry jam until smooth, then spread evenly on top. Sprinkle remaining oat mixture over jam, then pat firmly to make top layer smooth and even. Bake 20 to 25 minutes or until top is lightly browned and firm. Cool bars in pan for 30 minutes on wire rack. Cut into 16 squares and serve at room temperature. Makes 16 bars.

Note: This recipe can be made without gluten, dairy, or eggs. It can also be soy-free by using Earth Balance soy-free by using Earth Balance soy-free buttery spread. It is also nut-free, but you could add 1/2 cup chopped walnuts to the oat mixture.