Raspberry Oat Bars
The sweet, chewy texture of the raspberry filling is the perfect compliment to the oat cookie. The additional crumb topping gives these raspberry oat bars a satisfying crunch.
Ingredients
- 2 cups cup all-purpose flour
- 2 cups rolled oats
- 1 cup brown sugar packed
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened
- 1 ½ cups raspberry jam
Instructions
- Preheat oven to 350℉. Line a 9×13 inch baking pan with foil or parchment paper.
- In a large mixing bowl, combine flour, oats, brown sugar, baking soda, salt, and cinnamon.
- Add butter to the bowl and rub in with your fingers until you achieve a lumpy, crumbly mixture that feels like wet sand.
- Transfer ¾ of the oat mixture into the lined baking pan. Using your fingers or a spoon, press the oat mixture down creating an even layer all the way to the edges of the pan. Save the remaining ¼ mixture for the crumb topping.
- Spread the raspberry jam all over the oat layer using a spoon or a frosting spreader. Next, sprinkle the remaining oat mixture on top. Lightly press the oat topping into the jam.
- Bake for 40 minutes, or until the crumb topping is golden brown. Take out and let cool completely before cutting into bars.