Happy 4th of July from Coach’s Oats

Ingredients

½ cup sugar

1 cup Coach’s Oats®

1 ½ cups white flour

1 ½ tsp. baking powder

½ tsp. salt

½ cup butter, chilled and cubed

1 cup dark chocolate chunks

1 egg

⅔ cup sour milk

10 oz. frozen raspberries

½ cup 100% POM juice

1 Tbsp. cornstarch

3 Tbsp. sugar

Instructions

1. Preheat oven to 400°. In a large bowl, combine sugar, oats, flour, baking powder and salt. Use a fork to combine with butter, working it through until mixture resembles coarse crumbs. Stir in chocolate chunks. In a small bowl, beat together egg and sour milk until well mixed. Pour into crumb mixture and stir with a spoon, just until a ball of dough forms.
2. Drop dough by teaspoonfuls onto a cookie sheet. Bake for 6-8 minutes, or just until edges are barely browned.
3. In a medium saucepan, combine raspberries, POM juice, cornstarch and sugar. Stir together and heat over medium-high heat, just until mixture thickens.
4. To serve: Spoon sauce over shortbread or layer in parfait cups. Top with whipping cream. Indulge! Enjoy!

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