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
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 CRUMBLE BARS
These delicious Raspberry Oatmeal Crumble Bars are so simple to make and use only a few ingredients.
Provided by Jessica Robinson
Categories Breakfast or Brunch Desserts
Time 2h
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan. Set aside.
- In a large mixing bowl, cream together the butter and brown sugar until smooth.
- Add the vanilla extract, rolled oats, flour, salt, and baking powder and stir to combine. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
- Press 3/4 of the oatmeal mixture into the bottom of the prepared pan.
- Spread the jam over the bottom layer.
- Crumble the remaining oatmeal mixture over the raspberry jam layer.
- Bake for about 45-50 minutes, or until lightly golden brown and the jam is bubbling. Cool completely before cutting into bars.
Nutrition Facts : Calories 428 kcal, Carbohydrate 59 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 49 mg, Sodium 327 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving
RASPBERRY OATMEAL BARS
Quick and easy, but they taste so decadent.
Provided by Megan
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 38m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
- In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
- Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 31.8 g, Cholesterol 0.4 mg, Fat 8.7 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 207.8 mg, Sugar 18 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 :
LEMON-RASPBERRY OATMEAL CRUMB BARS
These delicious, easy-to-make bars are sweet and tangy with an oatmeal crust and crumble. I prefer a thicker crust, using 3/4 of the oatmeal mixture for the crust and 1/4 for the crumbles. Feel free to make a thinner crust, using 1/2 of the oatmeal mixture for the crust and the other 1/2 for the crumble.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Combine flour, oats, brown sugar, sugar, lemon zest, and baking powder in a bowl. Add melted butter and mix until well combined using your hands. Place 1/2 of mixture into the prepared baking dish and pat down to form a crust.
- Mix sugar and flour in a bowl. Rub in lemon zest with your fingers. Add raspberries and lemon juice. Stir until raspberries are coated. Pour over crust and sprinkle raspberries with the remaining crumble mixture.
- Bake until raspberry mixture is set, 40 to 45 minutes. Cool on a wire rack completely before cutting into 9 squares.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 62.1 g, Cholesterol 40.7 mg, Fat 16.2 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 143.9 mg, Sugar 41.9 g
OATMEAL COCONUT RASPBERRY BARS
Categories Cookies Food Processor Dessert Bake Picnic Kid-Friendly Mother's Day Back to School Raspberry Coconut Oat Winter Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
- Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
- Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.
- Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
- Cut into 24 bars.
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