There are nights when I simply can’t give up the thought of something sweet. Something beyond the decadent square of dark chocolate, something with texture, with crunch, something that provides a certain amount of satisfaction. So when one of these cravings took hold, I reached for the oatmeal and the frozen raspberries. I had already spun the dishwasher and didn’t want to create a mess with the electric mixer, so I poured the ingredients in a bowl, mixed, and popped it in the oven. Forty minutes later, sweet raspberry decadence wafting through the house led me back to the kitchen where I delighted in this sweet and tart and none-too-fattening dessert.

Ingredients: 1 1/2 cup Old fashioned rolled oats (not instant, in fact, never the quick cooking kind), 1 cup all purpose flour, 1/2 cup chocolate chunks or chips (optional), 3 cups frozen raspberries (unless you have fresh on hand), 1/2 vegetable oil, 1/2 stick softened butter, 1 cup lightly toasted pecans roughly chopped, 1/3 cup organic sugar, 1/3 cup light brown sugar, 1 tsp kosher salt, 1/2 tsp baking soda

I made these without the chocolate chunks in an 8 inch square pie pan. The second time I made them (on the night of sweet-desperation) I used a round pie dish. It’s a rustic treat, at least it is to me, so I don’t mind if it doesn’t come out perfectly square and crisp like a ‘bar’ is known to be.

Recipe: Pre-heat the oven to 350 degrees. Spray an 8-inch square pan with cooking spray and line with parchment paper. Melt the butter in a small saucepan. Remove from heat and let cool. In a large bowl, whisk together the flour, oats, sugar, brown sugar, salt, baking soda, and pecans. Pour in the melted butter and mix with a wooden spoon or a silicone spatula. Pour in the vegetable oil and mix until well combined. Transfer two-thirds to the pan for the crust. Pour the raspberries over the layer, spreading evenly with the silicone spatula. Pour the remaining dough mixture over the raspberries. It’s okay if it doesn’t cover completely. Bake for about 45 minutes, until the top is golden and fragrant. Let it cool completely before cutting into squares, or simply digging your fork in like I did.