Using fresh raspberries and making your own jam is actually pretty easy, and gives you a lot more control over the sugar content, which makes these desserts healthier, but also keeps them from being cloying or overly sweet. The real genius is in the rosemary, which adds a surprising adult twist on the taste—and will have guests asking you for the recipe. 

Ann Taylor Pittman
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Credit: Greg DuPree

Recipe Summary test

20 mins
2 hrs
Serves 16 (serving size: 1 cookie bar)


Ingredient Checklist


Instructions Checklist
  • Stir together first 5 ingredients (through rosemary) in a medium saucepan. Bring to a boil over medium, mashing berries to break them down. Reduce heat to medium-low; cook, stirring often, until thickened, about 6 minutes. Remove from heat; cool slightly, about 10 minutes. Discard rosemary sprigs.

  • Preheat oven to 350°F. Coat an 11- x 7-inch glass baking dish with cooking spray. Stir together oats, flour, brown sugar, and salt in a medium bowl. Add butter and vanilla, and stir until all flour is moistened. Reserve 2/3 cup oat mixture.

  • Pat remaining oat mixture in an even layer in prepared dish. Top with raspberry mixture, spreading to edges. Sprinkle reserved oat mixture over raspberry mixture. Bake at 350°F until lightly browned, about 35 minutes. Cool completely on a wire rack. Cut into 16 (3 1/2- x 1 1/3-inch) bars. Store in an airtight container up to 2 days.

Nutrition Facts

173 calories; fat 7g; saturated fat 4g; protein 2g; carbohydrates 28g; fiber 3g; sugars 15g; added sugar 14g; sodium 94mg.