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 OATMEAL SQUARES RECIPE - (4.5/5)
Provided by dfallon
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and place rack in center of oven. Grease a 9 x 9 inch pan with butter or cooking spray (or you can line with parchment paper to remove easily later). Beat the butter and sugar until light and fluffy (about 2 minutes). Add the egg and vanilla extract and beat until incorporated. In a separate bowl, whisk together the flour and baking soda. Add flour mixture to the butter mixture and mix until well combined. Stir in 1 3/4 cups of the rolled oats. Press 2/3 of the dough (about 2 cups) into the bottom of the prepared pan. Spread the raspberry jam (preserves) over the oatmeal base. To the remaining dough, stir in the remaining 1/4 cup of rolled oats. Crumble this mixture evenly over the top of the raspberry jam, then gently press in. Bake for about 25-30 minutes or until nicely browned. Place pan on a wire rack to cool completely. Cut into squares. Best if made the day before serving. Store in the refrigerator.
RASPBERRY OATMEAL SQUARES
Make and share this Raspberry Oatmeal Squares recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 45m
Yield 20-24 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients, except jam, well, in order given.
- Put 1/2 the mixture on bottom of greased 9"x13"x2" pan. Spread with raspberry jam. Crumble the remaining oatmeal mixture over top of jam.
- Bake at 325 for 30 minutes or until done.
Nutrition Facts : Calories 224.6, Fat 13.5, SaturatedFat 6.3, Cholesterol 24.4, Sodium 159.9, Carbohydrate 24, Fiber 1.3, Sugar 10.9, Protein 3.1
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 OATMEAL BARS
Quick and easy, but they taste so decadent.
Provided by Megan
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 38m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
- In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
- Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 31.8 g, Cholesterol 0.4 mg, Fat 8.7 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 207.8 mg, Sugar 18 g
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