Oatmeal Raspberry Crumble Bars

raspberry bar 6 copyLately I’ve been on a bit of a health kick by trying to eat a little better and exercise at least a couple of days a week. However, most days I find myself needing a little sweet treat to keep me satisfied so my brain doesn’t go haywire and binge at midnight. Usually I’ll start my morning off with some plain Greek yogurt and blueberries, or a veggie scramble with toast, but I love to have a baked companion for my coffee. This weekend I decided to prep a little something to bring to work – it’s a little sweet, and a lot crumbly.raspberry bar 1 raspberry bar 3 raspberry bar 2 raspberry bar 4 raspberry bar 5

// Ingredients:

– 1/2 cup dark brown sugar, packed

– 1 cup flour

– 1/4 teaspoon baking soda

– 1/8 teaspoon of salt

– 1/2 teaspoon cinnamon

– 1/4 teaspoon nutmeg

– 1 cup rolled oats

– 1 stick (aka 1/2 cup) of butter, softened

– 1 cup raspberry jam, seeded or seedless

// To make:

01. Preheat oven to 350 degrees and grease an 8×8 baking tin.

02. Combine sugar, flour, baking soda, salt, cinnamon, nutmeg, and oats in a medium bowl. With hands or a pastry blender, combine dry ingredients with the butter until you’ve formed a crumbly mixture.

03. Scoop 2 cups of the mixture onto the baking sheet, and press firmly with the back of a wooden spoon or your knuckles to create the bottom crust. Be sure to press the edges well.

04. Spread the jam on top of the crust, leaving a 1/4 inch border around the edges (this will prevent them from browning too much).

05. Scoop the rest of the crumble on top, lightly pressing down.

06. Bake for 35-40 minutes until golden.

07. Allow to cool, then eat up!

raspberry bar 7

– – – – –

rkv

Strawberry Banana Ginger Smoothie

gm_smoothie3I’m a big fan of smoothies. They taste like you’re eating dessert, but feel like you’re doing good for your body. This guy is creamy, hearty, and fruity – a great combination for helping the winter blues. I adapted the recipe from the What Katie Ate cookbook which my sister gave me a couple of years back. If you haven’t looked it through before, it’s a must-see for food photographers. Her images are beautiful, and recipes delicious!

The recipe calls for:

– 7 or so fresh or frozen strawberries

– 1 banana

– 1/2 cup milk of your choice

– 7 ounces plain Greek yogurt

– 1/2 teaspoon of ground or grated ginger

– 1 tablespoon of honey or agave

– optional – a small handful of ice if you want it extra cold

Throw it all into a blender and chug-a-lug!

smoothie2

– – – – –

rkv