Wholesome bars with tangy yogurt, oats, and sweet-tart raspberry layers, perfect for snacks or breakfast.
# What You Need:
→ Oat Crust & Crumble
01 - 1 ½ cups rolled oats
02 - 1 cup all-purpose flour
03 - ½ cup packed light brown sugar
04 - ½ teaspoon ground cinnamon
05 - ¼ teaspoon salt
06 - ½ cup unsalted butter, melted
07 - 1 teaspoon vanilla extract
→ Yogurt Layer
08 - 1 cup plain Greek yogurt
09 - 1 large egg
10 - ¼ cup granulated sugar
11 - 2 tablespoons all-purpose flour
12 - ½ teaspoon vanilla extract
→ Raspberry Layer
13 - 1 ½ cups fresh raspberries (or thawed frozen)
14 - 1 tablespoon lemon juice
15 - 1 tablespoon granulated sugar
16 - 1 teaspoon cornstarch
# Directions:
01 - Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine oats, flour, brown sugar, cinnamon, salt, melted butter, and vanilla extract in a large bowl until crumbly. Reserve ¾ cup for topping.
03 - Press the remaining oat mixture evenly and firmly into the bottom of the prepared pan.
04 - Whisk Greek yogurt, egg, ¼ cup sugar, flour, and vanilla extract in a medium bowl until smooth. Spread evenly over the crust.
05 - Gently toss raspberries with lemon juice, 1 tablespoon sugar, and cornstarch to coat. Scatter evenly over the yogurt layer.
06 - Sprinkle the reserved oat mixture over the raspberry layer evenly.
07 - Bake for 35 to 38 minutes until topping is golden and center is set but still slightly soft.
08 - Allow to cool completely in the pan, then refrigerate for at least 2 hours before slicing into bars.
