DELICIOUS RASPBERRY OATMEAL COOKIE BARS
One of my favorite cookie bar recipes.
Provided by MARBALET
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
- Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
- Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 47 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 6.6 g, Sodium 144.1 mg, Sugar 28.9 g
RASPBERRY OATMEAL SQUARES RECIPE
Another quick and easy dessert for oatmeal lovers. These raspberry oatmeal bars are crispy on the outside and soft on the inside. You can prepare this recipe with fresh or frozen raspberries. And the most important part: to make these delicious raspberry oatmeal squares you need only few basic ingredients.
Provided by TheCookingFoodie
Categories Dessert Recipes Snack Recipes Christmas Dessert Recipes Thanksgiving Dessert Recipes
Yield 12
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350F (175C). Line a 8-inch (20cm) square baking pan with a strip of parchment paper. Set aside.2. Make the crumble: In a large bowl, combine oats, flour, salt, brown sugar and baking soda. Add the butter and mix until crumbly.3. Make the filling: in a large bowl mix raspberries, lemon zest, sugar, cornstarch and vanilla extract. Set aside.4. Press 2/3 of the crumble mixture into the bottom of the baking pan. Spread the filling over the base, Sprinkle the remaining oat mixture.5. Bake for 35 minutes, until golden brown. Let cool completely, then refrigerate for at least one hour before cutting into squares.
RASPBERRY OAT BARS
Quick and easy, great for breakfast, Sunday brunch or a snack!!
Provided by CORWYNN DARKHOLME
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan.
- In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
- Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 26 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 148.3 mg, Sugar 16 g
RASPBERRY OATMEAL BARS
Cake mix hurries along the prep work for these yummy bars. Raspberry jam adds a pop of color and sweetness, and oats lend a homey touch. -Trish Bosman-Golata, Rock Hill, South Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, oats and butter until crumbly. Press 3 cups of the crumb mixture into a greased 13x9-in. baking pan. Bake 10 minutes. Cool on a wire rack 5 minutes., In a small bowl, stir preserves and water until blended. Spread over crust. Sprinkle with remaining crumb mixture. Bake 25-28 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts :
RASPBERRY OATMEAL SQUARES
Make and share this Raspberry Oatmeal Squares recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 45m
Yield 20-24 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients, except jam, well, in order given.
- Put 1/2 the mixture on bottom of greased 9"x13"x2" pan. Spread with raspberry jam. Crumble the remaining oatmeal mixture over top of jam.
- Bake at 325 for 30 minutes or until done.
Nutrition Facts : Calories 224.6, Fat 13.5, SaturatedFat 6.3, Cholesterol 24.4, Sodium 159.9, Carbohydrate 24, Fiber 1.3, Sugar 10.9, Protein 3.1
RASPBERRY SQUARES
I love raspberry and almonds together! I adapted this recipe from one I found on America's Test Kitchen. Toasting the nuts adds great flavor so don't skip this step. This recipe is easily doubled and would then be made in a 15" jelly roll pan.
Provided by momaphet
Categories Bar Cookie
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350 degrees, spray a 9x13" pan with nonstick cooking spray, you may also line the pan with foil with extra hanging over for easier removal, spray foil.
- In mixer bowl, mix flour, oats, sugars, extract, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
- Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom, bake until starting to brown, about 20 minutes.
- Using rubber spatula spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves; bake until preserves bubble around edges and top is golden brown, about 30 minutes, turn pan halfway through baking time.
- Cool on wire rack then remove from pan using foil handles, cut into squares.
- NOTE:.
- After reading the first reviews for this, I realized the jam I used is lower sugar than many jams (9 gms per TBLS) It would be worth it to find a type that isn't overly sweet or try adding a little lemon juice to cut the sweetness.
RASPBERRY OATMEAL SQUARES RECIPE - (4.5/5)
Provided by dfallon
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and place rack in center of oven. Grease a 9 x 9 inch pan with butter or cooking spray (or you can line with parchment paper to remove easily later). Beat the butter and sugar until light and fluffy (about 2 minutes). Add the egg and vanilla extract and beat until incorporated. In a separate bowl, whisk together the flour and baking soda. Add flour mixture to the butter mixture and mix until well combined. Stir in 1 3/4 cups of the rolled oats. Press 2/3 of the dough (about 2 cups) into the bottom of the prepared pan. Spread the raspberry jam (preserves) over the oatmeal base. To the remaining dough, stir in the remaining 1/4 cup of rolled oats. Crumble this mixture evenly over the top of the raspberry jam, then gently press in. Bake for about 25-30 minutes or until nicely browned. Place pan on a wire rack to cool completely. Cut into squares. Best if made the day before serving. Store in the refrigerator.
RASPBERRY OATMEAL
I always like fruit in my oatmeal, and raspberries are my absolute favorites. You can use either frozen or fresh (fresh is better, of course, but not usually practical!). Yum.
Provided by Sheepie87
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook oats according to directions on package.
- When you add the oats to the milk, add the raspberries as well if you are using frozen. Otherwise, skip this step.
- When oats are done, add remaining ingredients and mix well. Yum!
RASPBERRY SQUARES
I found this recipe in the Company's Coming cookbooks series and I have made it many times. If you like raspberry jam, you will love these.
Provided by bert2421
Categories Dessert
Time 45m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Bottom Layer: Combine first 3 ingredients in bowl.
- Mix together well until crumbly.
- Press in a greased 9x9 inch pan.
- Filling: Spread jam over bottom layer.
- Top Layer: Beat eggs until frothy.
- Add sugar, coconut, vanilla and baking powder.
- Stir to combine well.
- Spread over jam layer.
- Bake in 350 oven for 30 minutes or until set and lightly browned.
- Cool and cut into 36 squares.
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RASPBERRY OATMEAL BARS - I AM BAKER
From iambaker.net
5/5 (1)Total Time 3 hrs 55 minsCategory DessertCalories 350 per serving
- Preheat oven to 350°F. Spray an 8x8-inch baking dish with nonstick spray or line with parchment paper.
- Spread raspberry preserves evenly over the baked crust. Place fresh raspberries evenly over the preserves.
- In a medium bowl, add cold butter, flour, confectioners’ sugar and quick oats. Using your hands, sift the flour over the butter and then start breaking down each piece into pea-sized pieces.
- In a medium bowl, combine confectioners' sugar, milk, and almond extract. Add more milk (one teaspoon at a time) to reach your desired consistency. Drizzle over bars and serve immediately, or chill in the refrigerator if desired.
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