Description
These Raspberry Oat Bars are a delightful treat that combines the tartness of fresh raspberries with a buttery oat crust. Perfect for any occasion, they’re easy to prepare and sure to satisfy your sweet cravings.
Ingredients
Scale
- 2 cups (250 grams) flour
- 2 cups (180 grams) rolled oats
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (225 grams) unsalted butter
- 1 teaspoon vanilla extract
- 2 1/2 cups (355 grams) fresh or frozen raspberries
- 7 tablespoons (125 grams) raspberry jam
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350 F (175 C) and line an 8"x8" pan with parchment paper.
- In a large mixing bowl, combine flour, oats, granulated sugar, brown sugar, cinnamon, baking soda, and salt until mixed well.
- Add small cubes of butter to the dry ingredients. Use your fingers to blend until fully incorporated, forming clumps of dough.
- Drizzle vanilla extract over the dough and mix it in until combined; the mixture may seem large but it's correct.
- Scoop approximately 2/3 of the dough into the prepared pan and press firmly to form the crust.
- Combine all filling ingredients in a bowl, mixing to keep raspberries from thawing.
- Spread the raspberry mixture over the crust, leaving a small edge to prevent overflow.
- Sprinkle the remaining dough over the jam and lightly press without flattening too much.
- Bake for 30-40 minutes until golden brown on top and bubbling at the edges. Cool completely before serving.
Notes
For a gluten-free option, use gluten-free oats.
The bars can be stored in an airtight container for up to 5 days in the refrigerator.
Slice and freeze any leftovers for up to 3 months, thawing overnight before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg