Perfect for this time of year when just about everyone is trying to shed a few pounds, these bar cookies are a lighter twist on one of my favorite solar baked goodies. The more decadent version can be found here.
Sun Oven Raspberry Bars
(adapted for the Sun Oven from Weight Watchers In One Pot Cookbook)
2 cups whole wheat flour
1/2 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup walnuts, finely chopped
1 large egg
1/4 cup canola oil
1/2 cup fresh raspberries
1 (10-ounce) jar raspberry fruit spread
1/4 cup quick-cooking (not instant) oats
Set Sun Oven out to preheat. Spray a 9-inch square baking baking pan with cooking spray.
In a medium bowl, whisk together the flour, brown sugar, baking soda, and salt. Stir in the almonds. In a small bowl, beat egg and oil then add to the flour mixture, stirring until well blended. Using your fingers, stir mixture until moist crumbs form. Set aside 1/2 cup of the crumb mixture. Put remaining mixture into the prepared pan and press into an even layer. Bake in the Sun Oven until set and lightly browned along the edges, 15 to 20 minutes. Leave the Sun Oven out.
Coarsely mash the raspberries in a small bowl. Stir in the fruit spread. Spread raspberry mixture evenly over the hot crust. Mix the oats with the reserved 1/2 cup of the crumb mixture. Sprinkle the oat mixture over the fruit spread. Return the pan to the Sun Oven and bake until the fruit is bubbly and the topping is browned, 20 to 30 minutes. Cool completely in the pan on a wire rack. Cut into 16 squares.