Totally Unhealthy Way To Use Up Those Quick Cooking Oats In Your Pantry...

C.A.R.O.L. Bars (this is clever, right?)

coconut, almond, raspberry, oat, layered bars

I found this recipe on the box of my oatmeal this morning, tweaked it a bit, then made a batch. Mmmmmmmmmm is all I can say.

I used my own raspberry jam from last summer, which was a low sugar recipe, and the bars are still a bit sweet. If you like, sub out the sweetened coconut for unsweetened coconut to bring it down a bit.

Idea: If you don't like stringy coconut, blend it up in your blender before mixing it in and sprinkling it on top!
3/4 cup butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 cup flour (can sub barley or brown rice flour)
1/4 cup almond meal (optional)
2 cups sweetened coconut (divided)
1-1/2 cups quick oatmeal
1/2 teaspoon almond extract
1 cup raspberry preserves
Preheat oven to 375. Cream butter and sugars together until fluffy. Add flour, 1 cup coconut, almond meal, oats, and almond extract. Mix together. Scoop out 1 cup and reserve for topping. Press remaining dough evenly into an 8 x 8 baking dish. Spread raspberry preserves (add extra if you want!) on top. Crumble remaining dough on top and press lightly. Sprinkle remaining cup of coconut on top. Bake for 20 minutes. Let cool on a wire rack. Wait until it is completely cool (hardest part) then cut into two inch squares.