2 1/4 cups flour (I've only used white, have not tried other flours)
1 cup sugar
1 cup oats
1 cup vegan butter, softened (not melted)
1 egg replacer (I used 1 tablespoon ground flax + 3 tablespoons water, heated and let sit until gooey) Filling:
3/4 cup raspberry preserves (or whatever flavor suits your fancy)
1. Preheat oven to 350 degrees Fahrenheit. Combine crumb mixture ingredients in large bowl. Mix by hand with a pastry blender or beat with mixer on low speed until the mixture resembles coarse crumbs. Grease an 8" square pan.
2. Set aside about 2 cups of the crumb mixture. Press the remaining mixture on the bottom of the prepared pan.
3. Spread the preserves over the mixture, leaving about 1/4 to 1/2" uncovered on the edges. Crumble the 2 cups reserved crumb mixture that was set aside over the preserves.
3. Bake 40 to 50 minutes or until lightly browned. When completely cool, cut into bars.
Source of recipe: Inspired by an old raspberry-nut bar recipe from Land O Lakes.