1-1/4 cups all-purpose flour
1-1/2 cups old-fashioned rolled oats
1/3 cup unsweetened cocoa powder, sifted
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup brown sugar, packed
2/3 cup Olio’s Organic Extra Virgin Olive Oil*
3 tablespoon water
¼ cup granulated sugar
1 tablespoon cornstarch
2 cups raspberries, fresh or frozen, if frozen allow to thaw slightly
½ cup semisweet mini chocolate chips
Preheat oven to 375o and coat a 9 x 13 inch glass baking dish with cooking spray
In a large bowl, combine the flour, oats, cocoa powder, salt and baking soda. Make a well in the center.
In a separate bowl, whisk together the vanilla, brown sugar, olive oil and water.
Pour the wet ingredients into the dry and stir until well mixed. Reserve 1-1/2 cups of this mixture for the topping. Press the remaining mixture into the prepared pan.
In a small bowl, combine the sugar, cornstarch, and raspberries. Evenly distribute the berries over the crust. Sprinkle with mini chocolate chips and reserved crumb topping.
Bake for 32-38 minutes or until the bars are set. The bars may look slightly underdone but will firm up as they cool.
Allow to cool in the pan on a wire rack. Once completely cool, cut into bars.
Yield 36-48 bars