Easy Raspberry Oatmeal Bars Recipes

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.

Steps:

• Preheat oven to 375°F (190°C).
• Grease a 13 x 9-inch baking pan; set aside.
• Combine dry cake mix and oats in large bowl; add melted butter and stir until crumbly.
• Measure half of crumb mixture (about 3 cups) into prepared baking pan.
• Press firmly to cover bottom.
• Combine preserves with water; stir until blended.
• Spread over crumb mixture in pan.
• Sprinkle with remaining crumb mixture over preserves; pat firmly to make top even.
• Bake for 18 to 23 minutes or until top is very light brown.
• cool in pan on wire rack; cut into bars.
• Store in airtight container at room temperature.

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.

Steps:

• Melt the butter in the microwave.
• In a large bowl, combine all of the ingredients except the jam. Mix with your hands until the ingredients are crumbly, taking care to break up all clumps of the cake mix.
• In a 13" x 9" shallow baking pan, such as a cookie sheet, press 1/2 of the oatmeal/cake mixture in the pan. Make sure to keep the layer as even as possible.
• Pour the jam into a bowl and mix well. This helps the jam to spread easier. Spread the jam onto the first oatmeal layer.
• Press the remaining oatmeal/cake mixture onto the top of the jam. Try to keep layers as even as possible.
• Bake for 40-50 minutes or until oatmeal is lightly browned. Cut into bars once cooled.
• Optional Glaze: Add water to powdered sugar into is is a pourable mix, about 3-4 teaspoons. Lightly drizzle over the pan. Cut into bars once cooled.

Steps:

• Set oven to 350°.
• Combine Flour, Sugar, Walnuts, Butter and Egg in large bowl.
• Beat on low speed for 2 minutes, or until mixture is crumbly.
• Reserve 1-1/2 cups of Crumb Mixture for topping.
• Press remaining crumb mixture in botom of 11" x 7" baking pan.
• Stir Raspberry Preserves until smooth; spread over crumb crust, to within 1/2" of sides of pan.
• Crumble the 1-1/2 cups of reserved mixture over the top.
• Bake for 45 minutes, or until lightly browned.
• Cool completely and cut into small bars.

Steps:

• Preheat the oven to 375 and grease a 9X13 pan.
• In a large bowl, mix the cake mix, 2 cups of the oats, butter, applesauce, and vanilla. Add the remaining oats a little at a time until the mixture just starts to form big clumps. (Discard the rest.).
• In a separate bowl, mix the preserves, water, and lemon juice. Press 1/2 the crust dough in the pan. Slather on the preserve mixture, keeping away from the very edges so the fruit doesn't burn. Sprinkle remaining crust mixture on top.
• Bake for 18-20 minutes, until the top crust is lightly browned.

Steps:

• Preheat oven to 375°F.
• Spread 3/4 cup coconut evenly on a baking sheet.
• Toast in middle of oven, stirring once, until golden, about 8 minutes, and then cool.
• Blend together flour, sugars, and salt in food processor.
• Then add butter and blend until a dough begins to form.
• Transfer to a bowl and knead in oats and toasted coconut until well combined.
• Reserve 3/4 cup of dough.
• Press remainder of dough evenly into bottom of a buttered 13x9-inch metal baking pan.
• Spread jam over it.
• Crumble reserved dough evenly over jam.
• Sprinkle with remaining 3/4 cup untoasted coconut.
• Bake in middle of oven until golden, 20-25 minutes.
• Cool completely in pan on a rack.
• Loosen from sides of pan with a sharp knife.
• Lift out in one piece and transfer to a cutting board.
• Cut into 24 bars.
• Note: Bars can be made 3 days ahead and kept in an airtight container.

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.