These Raspberry Jam Squares are a cross between a granola bar and a cookie. Not overly sweet and made somewhat virtuous with whole wheat flour and oats, they have only a handful of ingredients and are super easy to make.

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If you’ve never used white whole wheat flour before these jam squares are a great way to give it a try. White whole wheat flour is made from a lighter-colored type of wheat. The flour is just as healthy as regular whole wheat flour, but tastes closer to all-purpose flour.

I always use seedless black or red raspberry jam for this recipe, but feel free to change it up and try another kind of jam instead. Just make sure that it’s a good quality jam that you like the flavor of on its own. (Or even better, use homemade jam!)

Whatever jam you use, be sure not to overcook the jam squares as they can easily go from done to burned. Pull them out of the oven when they just start to turn golden – they will harden a little further as they cool.

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Raspberry Jam Squares

Ingredients

• 1 1/2 cups white whole wheat flour
• 1 1/2 cups old-fashioned oats
• 1 cup light brown sugar
• 1/2 teaspoon baking soda
• 3/4 cups cold butter, cut into small pieces
• 1 12 oz jar seedless raspberry jam

Instructions

• Preheat oven to 375◦.
• In a large bowl, stir together the flour, oats, sugar, and baking soda.
• Using a pastry cutter or fork, mix in the butter until the pieces are no longer visible.
• Pour two-thirds of the flour mixture into the bottom of a 9 x 13 pan and press firmly into an even layer.
• Carefully spread the jam over the base in the pan, then sprinkle on the remaining flour mixture.
• Bake just until they start to turn golden, about 20 minutes. Cool completely before cutting into squares.