1cup raspberry preserves(homemade or store-bought)
Preheat oven to 350F. Line an 8x8-inch square pan with parchment paper and spray with cooking spray; set aside.
In a large microwave-safe bowl, microwave butter, until melted (approximately one minute). Stir in the coconut sugar and brown sugar. Add the superfood oats, flour, and pinch of salt; stir until well combined.
Set aside 1 cup of the oat-flour mixture and press the rest into the prepared pan to form a crust.
Spread raspberry preserves on top of the crust and then sprinkle remaining crumble topping on top.
Bake for 25-30 minutes, or until the top is slightly golden. Cool for 1-2 hours, then cut into nine squares.
Meet Sara Stewart:
Sara Stewart, MS CHES, is a nutritionist, health educator, and recipe developer passionate about inspiring others to live their healthiest lives. She shares easy meal ideas and lifestyle tips on her Instagram page, and helps brands increase digital engagement through imagery and community building. Sara is an avid runner, traveler, and coffee shop-goer.