Oatmeal Raspberry Bars Food

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

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.

RASPBERRY OAT BARS

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.

RASPBERRY OATMEAL CRUMBLE BARS

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.

OATMEAL COCONUT RASPBERRY BARS

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.

RASPBERRY OATMEAL BARS

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.

RASPBERRY OATMEAL BARS

Steps:

• Preheat oven to 375°F (190°C).
• Grease a 13 x 9-inch baking pan; set aside.
• Combine dry cake mix and oats in large bowl; add melted butter and stir until crumbly.
• Measure half of crumb mixture (about 3 cups) into prepared baking pan.
• Press firmly to cover bottom.
• Combine preserves with water; stir until blended.
• Spread over crumb mixture in pan.
• Sprinkle with remaining crumb mixture over preserves; pat firmly to make top even.
• Bake for 18 to 23 minutes or until top is very light brown.
• cool in pan on wire rack; cut into bars.
• Store in airtight container at room temperature.

RASPBERRY OATMEAL BARS WITH TRUVIA® BAKING BLEND

Steps:

• Preheat oven to 325 degrees F.
• Place oats, flour, cinnamon, butter, salt, vanilla and Truvia® Baking Blend in mixing bowl, mix on low speed for 1 minute.
• Scrape sides of bowl, mix on medium speed for 2 minutes.
• Place 2/3 of oat mixture into greased 13-by-9-inch baking pan; set aside remaining 1/3 of mixture for topping.
• Press oat mixture into bottom of pan to form crust.
• For filling: blend raspberries, Truvia® Baking Blend, lemon juice and cornstarch until uniform. Spread over pressed oat mixture.
• For topping, add remaining oatmeal mixture.
• Bake at 325 degrees F for 35 to 40 minutes until golden brown.

EASY RASPBERRY OATMEAL BARS

Steps:

• Melt the butter in the microwave.
• In a large bowl, combine all of the ingredients except the jam. Mix with your hands until the ingredients are crumbly, taking care to break up all clumps of the cake mix.
• In a 13" x 9" shallow baking pan, such as a cookie sheet, press 1/2 of the oatmeal/cake mixture in the pan. Make sure to keep the layer as even as possible.
• Pour the jam into a bowl and mix well. This helps the jam to spread easier. Spread the jam onto the first oatmeal layer.
• Press the remaining oatmeal/cake mixture onto the top of the jam. Try to keep layers as even as possible.
• Bake for 40-50 minutes or until oatmeal is lightly browned. Cut into bars once cooled.
• Optional Glaze: Add water to powdered sugar into is is a pourable mix, about 3-4 teaspoons. Lightly drizzle over the pan. Cut into bars once cooled.