Prep time: 15 min | Cooking: 40 min | Total: 55 min | Servings: 9 | Yield: 1 8×8-inch pan
I like how these delicious Raspberry Oatmeal Cookie Bars blend a ruby red raspberry cookie with oatmeal. We have a wonderful taste of buttery oatmeal, and a light and chewy feel. Try to use a good quality jam, because even after baking, it will retain its bright red color. These Raspberry Oatmeal Cookie Bars also benefit from sitting overnight because they can soften and blend their flavors. These dessert bars aren’t too sweet, and the flavor of raspberry shines beautifully, making them a simple meal, snack, or a balanced dessert. These do happen to be egg-free, which for some people will come in handy.
½ cup packed light brown sugar
1 cup all-purpose flour
¼ tsp baking soda
⅛ tsp salt
1 cup rolled oats
½ cup butter softened
¾ cup seedless raspberry jam
1. Preheat oven at about 350 degrees F (175 degrees C)/ Grease one 8-inch square pan, and line with greased foil.
2. Combine the brown sugar, flour, baking soda, salt, and rolled oats. Use your hands or pastry blender to rub in the butter and form a crumbly mixture. Push 2 cups of the mixture into the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle over the top the remaining crumb mixture, and press it into the jam gently.
3. In a preheated oven, bake it for 35 to 40 minutes, or until lightly brown. Let it cool before cutting into bars.
1. These raspberry bars amazingly freeze and reheat. When completely cooled, cut them into wedges to freeze those pins. Then, put them on a baking tray and placed in the freezer. The bars should be firm enough after around 90 minutes to stack in a freezer baggie or freezer-safe jar. Just put them on the counter to thaw to room temperature when you’re ready to enjoy the frozen raspberry bars. Such bars are great as they are, but it would be a nice addition to a small scoop of vanilla ice cream.
Per Serving: 292.1 calories; 27.1 mg cholesterol; 144.1 mg sodium; 2.7 g protein; 47 g carbohydrates.
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