Description
These Raspberry Oat Bars are a delightful treat featuring layers of buttery oat crumble and juicy raspberries. Perfect for a snack or dessert!
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 bowl, mix flour, oats, sugars, cinnamon, baking soda, and salt until well combined.
- Cut butter into small cubes and mix into the dry ingredients using your fingers until it resembles dough.
- Drizzle vanilla extract over the dough and mix until fully combined.
- Press about 2/3 of the dough into the bottom of the prepared pan to form a crust.
- In a small bowl, combine the filling ingredients to keep raspberries from thawing.
- Spread the raspberry mixture over the crust, leaving a small border around the edges.
- Sprinkle the remaining dough evenly over the raspberry filling and press lightly into it.
- Bake for 30-40 minutes until golden brown and jam is bubbling. Allow cooling in the pan for 2 hours, then chill for at least 2-3 hours before cutting.
- Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Notes
Use gluten-free oats for a gluten-free version.
Feel free to use another type of jam that complements raspberries if you don’t have raspberry jam.
These bars freeze well; slice and freeze for easy future snacks.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg