These bars are tart, rich tasting, and just sweet enough with a crumbly topping and crust sandwiching an easy jammy raspberry filling. These would be perfect for a picnic, potluck, casual summer backyard get together.
Line an 8×8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
Make the dry mix for the base and topping: in a medium bowl mix together the oats, oat flour, coconut sugar, baking powder, and salt.
Add the diced butter and mix with fingers until it becomes clumpy and comes together.
Place ⅔ of the mixture into the prepared pan and refrigerate the rest to use for the topping. Using your fingers, evenly press the base mixture into the bottom of the pan. Set aside.
To make the filling: place a medium pot over medium heat. Add in raspberries, maple syrup, vanilla extract, lemon juice & zest, arrowroot/cornstarch, and salt.
Bring mixture to a boil, then reduce heat and cook for 3-5 more minutes while mashing raspberries a bit with a wooden spoon, until mixture is thick and coats the back of your spoon.
Remove from heat and evenly spread the mixture over your crust.
Take your reserved topping out of the fridge and sprinkle evenly over the filling.
Bake for 25-30 minutes until bubbling and topping is golden.