Raspberry Oatmeal Bars

by Sheryl

Prep time: 15 mins | Cooking: 23 mins | Total: 38 mins | Servings: 24 | Yield: 1-9×13 inch pan

I like how these delicious Raspberry Oatmeal Bars combine a raspberry jam cookie with oatmeal. They have a beautiful taste of oatmeal and a smooth, chewy texture. Try to use a good quality jam, so even after baking, it will retain its bright red color. These Raspberry Oatmeal Bars also profit from sitting overnight because they can soften and blend their flavors. Perfect for your morning coffee cup or tucking into lunch boxes.

I eat all kinds of raspberries. I am a fan of crisps and crumbles and bread and scones to drinks. The best part about this recipe is that in my pantry or refrigerator, all the ingredients are stapled items. Those raspberry bars are smooth and slightly chewy, and the hearty oats contrast beautifully with the sweet jam. The crumbles of big, buttery oatmeal are irresistible. These dessert bars aren’t too sweet, and the raspberry flavor shines beautifully making them a simple meal, snack, or balanced dessert. They also happen to be egg-free, which for some people might come in handy.

Ingredients:

(1) (18.25 ounce) package yellow cake mix
2 ½ cups quick-cooking oats
¾ cup margarine, melted
1 cup raspberry jam
1 tbsp water

Directions:

1. Preheat oven at about 375 degrees F (190 degrees C). Grease a 9×13 inches which pan.

2. Mix oats, cake mix, and melted margarine in a large bowl, so it makes nice clumps, and there’s no dry mix left. Press 1/2 of the oats mixture into the prepared pan evenly to the bottom. Mix jam with water in a separate bowl then scatters over the crust. Sprinkle uniformly on top of the remaining oat mixture.

3. In preheated, bake for 18 to 23 minutes, or until the top is lightly brown. Let it cool before cutting into bars.

Note:

The best part is that it won’t take you a lot of time to make these bars, and you can easily change them to be vegan when needed.

Nutrition Facts:

Per Serving: 210.4 calories; 0.4 mg cholesterol; 207.8 mg sodium; 2.1 g protein; 31.8 g carbohydrates.

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