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 CRUMBLE BARS
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
- Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.
- Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.
- Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.
- Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
- Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
- Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
CHEWY RED RASPBERRY BARS
Provided by Food Network
Time 55m
Yield 16 bars
Number Of Ingredients 8
Steps:
- HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray.
- BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
- SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
- BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.
EASY RASPBERRY OAT BARS
Make and share this Easy Raspberry Oat Bars recipe from Food.com.
Provided by OceanIvy
Categories Bar Cookie
Time 35m
Yield 36-42 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 400°; grease a 13x9-inch pan.
- Combine flour and baking soda; set aside.
- In medium bowl using mixer, cream butter and sugar until light and fluffy.
- Stir in the flour mixture until well-blended.
- Beat in the oats with a wooden spoon (dough should be crumbly).
- Press half of the dough into pan.
- Spread jam over it.
- Crumble the remaining dough over jam and pat lightly to cover.
- Bake 20-25 minutes.
- While warm, cut into bars and remove from pan.
RASPBERRY OAT BARS
These sweet, fruity bars are wonderful with hot coffee or cold milk for a snack or afternoon treat. -Nourse Farms, Mary Nourse, South Deerfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine sugar and cornstarch. Gradually stir in raspberries until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Cool., In a large bowl, combine the oats, flour, brown sugar, wheat flour, salt and vanilla. Cut in butter until mixture resembles coarse crumbs. Press 2-1/2 cups crumb mixture into a 9-in. square baking pan coated with cooking spray. Spread with cooled berry mixture. Sprinkle with remaining crumbs. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 95 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 45mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
RASPBERRY BARS
My Dad LOVES raspberry bars and this is his favorite recipe. It is very easy to make and very tasty.
Provided by Michelle S.
Categories Bar Cookie
Time 55m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 325°.
- Mix all dry ingredients.
- Cut in butter until crumbly.
- Place half of crumb mixture in a 13x9 pan.
- Bake 10 minutes, let cool.
- Return oven to 325°.
- Mix jam and lemon juice well.
- Spread carefully over cooled crumbs.
- Sprinkle jam with remaining crumb mixture.
- Gently push crumbs into jam.
- Bake 15-20 minutes or until light golden brown.
Nutrition Facts : Calories 220.7, Fat 8.2, SaturatedFat 5, Cholesterol 20.3, Sodium 112, Carbohydrate 35.1, Fiber 1.1, Sugar 19.8, Protein 2.3
RASPBERRY OATMEAL SQUARES RECIPE
Another quick and easy dessert for oatmeal lovers. These raspberry oatmeal bars are crispy on the outside and soft on the inside. You can prepare this recipe with fresh or frozen raspberries. And the most important part: to make these delicious raspberry oatmeal squares you need only few basic ingredients.
Provided by TheCookingFoodie
Categories Dessert Recipes Snack Recipes Christmas Dessert Recipes Thanksgiving Dessert Recipes
Yield 12
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350F (175C). Line a 8-inch (20cm) square baking pan with a strip of parchment paper. Set aside.2. Make the crumble: In a large bowl, combine oats, flour, salt, brown sugar and baking soda. Add the butter and mix until crumbly.3. Make the filling: in a large bowl mix raspberries, lemon zest, sugar, cornstarch and vanilla extract. Set aside.4. Press 2/3 of the crumble mixture into the bottom of the baking pan. Spread the filling over the base, Sprinkle the remaining oat mixture.5. Bake for 35 minutes, until golden brown. Let cool completely, then refrigerate for at least one hour before cutting into squares.
FRESH RASPBERRY BARS
These are not your ordinary raspberry bars. They are loaded with a thick filling of fresh raspberries that are perfectly sweetened. It is more like a pie filling and you just might need a fork to eat them.
Provided by Dahn Boquist
Categories Desserts
Time 55m
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.
- Stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter. The mixture will look like damp sand but it will hold together if you pinch it.
- Press half of the mixture into the prepared baking pan. (Make sure to press it firmly)
- Bake for 12 to 14 minutes until it is slightly puffy.
- While the crust is baking, prepare the filling.
- Place the raspberries in a mixing bowl.
- Combine the sugar, cornstarch and lemon zest until well blended. Add the lemon juice to the raspberries then fold in the sugar/cornstarch mixture. Let the raspberry mixture sit for 5 to 10 minutes while the crust bakes down.
- Spread the raspberry filling over the baked crust.
- Sprinkle the remaining oatmeal crumble over the raspberries.
- Bake for 35 to 40 minutes until the raspberry juices are bubbling at the edges and the crumble crust is golden brown.
- Let the raspberry crumble bars cool completely before slicing.
Nutrition Facts : Calories 388 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 11 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 183 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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 :
RASPBERRY OAT TRAYBAKE
Satisfy your craving for a sweet snack by baking this healthier treat that's packed with good-for-you ingredients
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Lunch, Snack, Treat
Time 30m
Yield Cuts into 16 slices
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Grease a 20cm x 20cm baking tray. Mash the raspberries roughly in a bowl and set aside.
- In a medium saucepan, melt the butter and honey with a pinch of salt. Take off the heat, then stir in the oats, ground almonds and almond extract. Mix until they are coated in the butter and honey mixture.
- Press half the oat mix in an even layer in the baking tray. Spread the mashed raspberries on top, then spoon the remaining oats on top and smooth with the back of a spoon. Bake for 10-12 mins or until golden. Remove from the oven and leave to cool before slicing into 16.
Nutrition Facts : Calories 111 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
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- In a large bowl, cream the butter and brown sugar together for 2-3 minutes. Add in the baking soda and flour and mix just until well combined.
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- Line an 8x8 baking dish with a parchment sling and spray with nonstick spray. Set aside. In a large bowl, combine the flour, oats, brown sugar, salt, baking soda, and cinnamon. Mix together until evenly combined. Add pieces of butter and work into the dry ingredients using hands or a pastry cutter. Squeeze butter and dry mixture between fingers until the mixture becomes like went sand with pieces of butter the size of peas and smaller.
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- Preheat the oven to 400°. Line a 9-by-13-inch metal baking pan with foil, leaving 2 inches of overhang on the long sides; lightly coat the foil with baking spray.
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- Preheat the oven to 350F (180C). Line a 9x13 inch pan with parchment paper, leaving an overhang around the edges. Optionally, line with tin foil and lightly grease.
- In a large bowl, stir together the flour, white sugar, brown sugar, cinnamon and salt until no lumps remain. Stir in the oats.
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