Description
Enjoy these delightful Raspberry Oatmeal Bars with a crumbly oat base and a sweet, tangy raspberry filling. Perfect for breakfast, snacks, or dessert, they are easy to make and can be served warm or at room temperature.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen raspberries
- 1 tablespoon cornstarch (if using frozen raspberries)
- 1 tablespoon lemon juice (optional, for added flavor)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, granulated sugar, baking soda, and salt. Stir until well mixed.
- In a separate bowl, whisk together the melted butter, egg, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined. The mixture will be crumbly but should hold together when pressed.
- Reserve about 1 cup of the mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking pan to form the base layer.
- If using frozen raspberries, thaw them and drain any excess liquid. In a medium bowl, toss the raspberries with cornstarch and lemon juice (if using). This will help thicken the filling and enhance the flavor.
- Spread the raspberry mixture evenly over the pressed oatmeal base in the baking pan. Make sure to distribute the raspberries evenly for consistent flavor in every bite.
- Take the reserved oatmeal mixture and crumble it over the raspberry filling. Ensure that the filling is mostly covered, but some raspberry peeking through is fine for visual appeal.
- Gently press down on the topping to help it adhere to the raspberry filling. This will help create a cohesive bar once baked.
- Place the baking pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the filling is bubbly.
- Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs, but not wet batter.
- Once baked, remove the pan from the oven and allow it to cool in the pan for about 10-15 minutes. This will help the bars set up a bit more before cutting.
- After the initial cooling period, carefully lift the bars out of the pan using the parchment paper (if used) or cut directly in the pan.
- Let the bars cool completely on a wire rack for at least 1 hour. This cooling time is crucial for the bars to firm up and make cutting easier.
- Once cooled, cut into squares or rectangles, depending on your preference. A sharp knife works best for clean cuts.
- Serve the raspberry oatmeal bars as a snack, breakfast treat, or dessert. They can be enjoyed warm or at room temperature.
- Store any leftover bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
- These bars can also be frozen. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Notes
- For a nutty flavor, consider adding 1/2 cup of chopped nuts (such as almonds or walnuts) to the oatmeal mixture.
- Feel free to experiment with different fruits, such as blueberries or strawberries, for a variation on this recipe.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes