Over the holidays Costco had samples of lingonberry preserves. (You know we just had to have them after trying.) Well, Christmas has come and gone and lingonberries just don’t have the same appeal in March as they do in December. Naturally, we haven’t finished the first jar that we bought and obviously it came in a 2-pack.
Needless to say, I was in search of a recipe that would put these lingonberries to use.
Viola – oatmeal crumble bars!
These originally call for raspberry jam so lingonberries were an easy substitute. This is based on a recipe I found on averiecooks.com. You could probably guess I subbed out the ap flour for whole wheat. I also swapped in coconut oil for butter, coconut sugar for brown sugar and honey for the white sugar. The result was a bar with chewy chunks of oatmeal crumble – yum! The jam in the middle was ridiculous! I’m kind of wishing we bought more than a 2-pack now…
- ½ c coconut oil, melted
- ½ c coconut sugar
- ¼ c honey
- 1 tsp vanilla
- 1 c whole wheat flour
- ¾ c rolled oats
- ⅛ tsp salt
- ¼ tsp cinnamon
- 1 c lingonberry preserves or raspberry jam
- Combine oil, sugar, honey and vanilla in a medium bowl and mix until smooth. Add dry ingredients and stir until mixture comes together.
- Reserve 1 c of dough (for topping) and press remaining dough into a parchment-lined 6x8 or 8x8 pan. (I would have used an 8x8 pan for this recipe but didn't have one available so I used a 6x8 which made for a thicker bar. Allow additional baking time if using the 6x8.)
- Bake at 350 F for about 35 minutes. Place pan on a wire rack and allow to cool for at LEAST 1 hour before cutting and serving.