Oatmeal Jam Squares Food

WARREN'S OATMEAL JAM SQUARES

Steps:

• Preheat oven to 350°. In a large bowl, mix the first five ingredients. In a small bowl, mix melted butter and vanilla; add to oat mixture, stirring until crumbly. Reserve 1 cup mixture for topping., Press remaining mixture onto bottom of a greased 9-in. square baking pan. Spread jam over top to within 1/2 in. of edges. Add crushed graham crackers to reserved topping; sprinkle over jam., Bake 25-30 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into squares.

OATMEAL AND JAM BARS

Steps:

• Preheat over to 350.
• Grease a 9x13 baking pan.
• In a large mixing bowl, cream margarine and sugar.
• Add remaining ingredients except for jam and mix well.
• Pat three-fourths of dough into bottom of pan.
• Spread jam evenly over top of dough.
• Crumble remaining dough over jam.
• Bake 30 minutes. Cool in pan, then cut onto 2 inch squares.

OATMEAL JAM SQUARES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
• Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.

OATMEAL JAM SQUARES

Steps:

• Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
• In a large mixing bowl stir together oats, flour, sugar, and baking soda until well mixed.
• Add in melted butter and vanilla extract and stir until combined.
• Add 3/4 of the mixture to the baking pan and press gently.
• Add raspberry jam evenly over crust.
• Mix remaining crust mixture and mix with vanilla wafer crumbs.
• Sprinkle mixture over jam.
• Bake for 30 minutes.
• Cool completely before slicing.

STRAWBERRY OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
• Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

JAM-AND-OAT SQUARES

Steps:

• Unroll 1 refrigerated piecrust onto a parchment paper-lined baking sheet. Spread with 3/4 cup strawberry jam, leaving a 1/2-inch border. Mix 3/4 cup each oats and flour, 6 tablespoons melted butter, 1/3 cup brown sugar, 1/4 cup granulated sugar and a pinch of salt; squeeze into clumps and drop over the jam. Bake at 450 degrees F, 15 minutes. Let cool and cut into squares.
• SERVES 14; Calories: 210; Total Fat 8 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 32 grams; Sugar: 17 grams Fiber 1 grams; Cholesterol: 13 milligrams; Sodium: 74 milligrams

OATMEAL-RAISIN SQUARES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, add oatmeal, flour, sugar, pecans, baking soda, and salt; stir to combine. Add melted butter and vanilla and stir to incorporate; set aside.
• In a small saucepan, combine raisins, 1/2 cup water, lemon zest, and cinnamon. Bring to a boil over medium heat, and immediately reduce heat to a simmer; continue cooking for 2 minutes. Let cool slightly. Transfer mixture to the bowl of a food processor; process until almost smooth. If mixture is very liquid, strain through a fine mesh strainer, discarding liquid.
• Spray a 9-by-13-inch baking dish with cooking spray. Transfer half the oat mixture to baking dish and press down, using your hands, to form an even layer. Using an offset spatula, spread raisin mixture over oat layer. Top with remaining oat mixture, pressing down to form an even layer.
• Transfer to oven and bake until golden brown on top, 35 to 45 minutes. Let cool completely before cutting into 2-inch squares. Oatmeal-raisin squares may be stored, wrapped in plastic wrap, for up to 5 days.

OATMEAL APRICOT SQUARES

Steps:

• In a large bowl, combine the flour, oats, brown sugar, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. , Press half of the mixture into a greased 8-in. square baking dish. Spread with preserves. Sprinkle with remaining oat mixture; gently press down. , Bake at 350° for 38-42 minutes or until golden brown. Cool on a wire rack. Cut into squares.