2 tablespoons So Delicious unsweetened coconut milk
INSTRUCTIONS
Preheat oven to 375 degrees. Prepare 8×8-inch baking pan by lining with parchment paper or spraying with nonstick cooking spray.
In medium bowl, stir together raspberries, sugar and cornstarch. Mix until evenly coated. Mash raspberries slightly with fork. Set aside.
For crumb crust/topping, sift together oats, flour, oat flour, almond flour, brown sugar, sugar and salt. Add coconut oil and blend with fork until ingredients are well mixed. Pour in applesauce, maple syrup and coconut milk. Stir until just combined.
Spread 1/2 of oat mixture into prepared pan. Press evenly into bottom of pan (dough will be sticky). Top with even layer of raspberry mixture. Sprinkle remaining oat topping over raspberries.
Bake for 40-45 minutes or until crumble is golden brown. Allow to cool in pan. Slice and serve.
Store bars in airtight container.
NOTES
*To make oat flour, place 3/4 cup certified gluten free oats in blender. Blend on high 1-2 minutes or until oats turn into flour.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2015/09/gluten-free-vegan-raspberry-oat-breakfast-bars.html