Raspberry Oatmeal Squares

I had to go to the dentist this week.  Not that you would care but while waiting to see the dentist I found this recipe in my magazine.  It was a food magazine but the recipe actually came from an ad for Truvia.  These squares caught my eye right away knowing the family garden was overflowing with raspberries.  Overeflowing like they could be picked everyday.  I also was interested in trying the Truvia Baking Blend.  I've used Truvia before, but just the packets to sweeten tea or coffee.   I'm a baker, the kind of baker that likes butter and sugar and all the sweetness it can create.  BUT....if I can bake a treat lower in sugar and it still tastes good, I'd be happy.  This recipe made me happy.  I couldn't even tell the difference from regular sugar. 

  (**Truvia is not paying me for this post, just happens to be a product I use**)

I feel spoiled having raspberries everyday lately and will be sad when the crop runs out.  Maybe I'll freeze a few of these bars to satisfy my raspberry craving months from now.  This summer I also introduced Izzy to raspberries.  She loves them too!  Unfortunately by watching us pick raspberries a few times, she learned to "pick" her own and started nibbling at the branches.  Then this happens....

Yep!  Locked out of the garden.  Doesn't she look sad?  She must have learned her lesson, the next picking she happily walked along and just took any samples she was given and didn't try picking her own.  It's a work in progress.

Here's the recipe if you find yoursef with a supply of raspberries on hand. 

 I hope you do!

Raspberry Oatmeal Squares (as seen in Food Network Magazine by Truvia ^R)

For the Crust/Topping:

2 cups old-fashioned oats

2 cups all-purpose flour

1 tsp. cinnamon

¾ cup unsalted butter, softened

½ tsp. vanilla extract

1/3 cup Truvia Baking Blend 

For the Filling:

4 cups raspberries

1/3 cup Truvia Baking Blend

2 tsp. lemon juice

1/3 cup cornstarch 

·         Preheat oven to 350.

·         Place oats, flour, cinnamon, butter, salt, vanilla and Truvia in mixing bowl, mix on low speed for 1 minute.

·         Scrape sides of bowl, mix on medium speed for 2 minutes.

·         Place 2/3 of oat mixture into greased 9-by-13-inch baking pan; set aside remaining mixture for topping.

·         Press oat mixture into bottom of pan to form crust.

·         For filling: blend raspberries, Truvia, lemon juice and cornstarch until uniform.  Spread over pressed oat mixture.

·         For topping, add remaining oat mixture.

·         Bake at 325 for 35 to 40 minutes until golden brown.

Cut into squares and enjoy!

Check back Sunday to see another recipe using fresh raspberries.  It's a great one for cooling off on these hot summer days (we are under a Heat Advisory here today!) 

Sharing this post at Crazy Sweet Tuesday, Trick or Treat Tuesday,

 Kitchen Fun and Crafty Friday, and What's Shakin'.