Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/4 cup brown sugar, packed (or coconut sugar)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, melted (or coconut oil for a dairy-free version)
  • 8 oz low-fat cream cheese, softened (or Greek yogurt for a healthier option)
  • 1/2 cup honey or maple syrup (to taste)
  • Zest of 1 lemon
  • Juice of half a lemon
  • [2 large eggs]
  • [2 cups fresh raspberries]

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper.
  2. In a medium bowl, combine whole wheat flour, rolled oats, brown sugar, baking powder, and salt. Stir in melted butter until well combined. Press this mixture evenly into the bottom of the prepared pan.
  3. Bake in preheated oven for about 10 minutes, or until lightly golden. Remove from oven and set aside to cool slightly.
  4. In another bowl, beat together the softened cream cheese and honey until smooth and creamy using an electric mixer on medium speed. Add in lemon zest and juice; mix well.
  5. Add eggs one at a time, mixing well after each addition until fully incorporated.
  6. Pour this filling over your pre-baked crust evenly using a spatula to spread it out gently.
  7. Scatter fresh raspberries over top of the filling mixture gently pressing them down slightly into it.
  8. Allow raspberry cream bars to cool completely in pan before slicing them into squares/bars.
  9. Serve chilled or at room temperature; enjoy these light and refreshing raspberry cream bars!