I am usually in the mood for chocolate; a square of chocolate as a sweet ending to a meal, chocolate cake to celebrate, a little Nutella on my waffle, etc. But I also love a fruity dessert. Not really sure what puts me in the mood for one or the other, although when I’m feeling blue, I’d say chocolate always takes the spotlight.
This time, though, I was in the mood for an easy fruity dessert – something I could make on the spur of the moment without a trip to the store. These Raspberry Oat Bars easily fit that bill. I love the fruit filling sandwiched between two layers of slightly sweet, buttery oat cookie. The raspberry jam really has the leading role here and provides the most sweetness. If you prefer, try a different fruit preserve….any of your choosing. I tend to like something with just a hint of tartness in this recipe – raspberry and apricot are both great!
One thing I absolutely love about these bars is you can eat them as a bar cookie and you can also eat them warmed up with a scoop of ice cream (and maybe a drizzle of raspberry syrup..or even chocolate)…it’s almost like having a fruit crisp.
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups oats
- 1 cup brown sugar, packed
- 14 Tablespoons butter, cut into pieces & softened (1¾ sticks)
- 1⅓ cups raspberry jam (seedless preferred), warmed
- Preheat oven to 350 degrees. Line an 8" square pan with parchment paper, extending up above the pan as handles.
- Mix all ingredients except the jam together until evenly combined. The dough will be lumpy. Press half into the bottom of the pan. Spread evenly with warm raspberry jam.
- Sprinkle remaining oat mixture over the top of jam and press lightly into an even layer covering jam.
- Bake for 30-40 minutes at 350 degrees until lightly brown. Cool in the pan; then remove with parchment handles and cut into squares.
Average Fork Rating: 3.5
Mrs. Diner: 3.5
Sweet Diner: 3.5