RASPBERRY OATMEAL
I always like fruit in my oatmeal, and raspberries are my absolute favorites. You can use either frozen or fresh (fresh is better, of course, but not usually practical!). Yum.
Provided by Sheepie87
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook oats according to directions on package.
- When you add the oats to the milk, add the raspberries as well if you are using frozen. Otherwise, skip this step.
- When oats are done, add remaining ingredients and mix well. Yum!
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
STRAWBERRY OATMEAL BARS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
- Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.
RASPBERRY OATMEAL BARS WITH TRUVIA® BAKING BLEND
Provided by Food Network
Time 45m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Place oats, flour, cinnamon, butter, salt, vanilla and Truvia® Baking Blend in mixing bowl, mix on low speed for 1 minute.
- Scrape sides of bowl, mix on medium speed for 2 minutes.
- Place 2/3 of oat mixture into greased 13-by-9-inch baking pan; set aside remaining 1/3 of mixture for topping.
- Press oat mixture into bottom of pan to form crust.
- For filling: blend raspberries, Truvia® Baking Blend, lemon juice and cornstarch until uniform. Spread over pressed oat mixture.
- For topping, add remaining oatmeal mixture.
- Bake at 325 degrees F for 35 to 40 minutes until golden brown.
RASPBERRY OATMEAL BARS
I couldn't keep my hands off these when I was growing up. Raspberry is my favorite jam and cranberry my favorite juice to use for this recipe, but you can use any flavor combination you want or have available.
Provided by CharityAnn
Categories Bar Cookie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F
- Lightly oil an 8x12 inch baking dish or coat it with nonstick cooking spray and set aside.
- Combine first 5 ingredients in a bowl with fingertips until no lumps of brown sugar remain.
- Drizzle oil and fruit juice over oats and mix in with fingertips until evenly moistened and crumbly. Set aside half for the topping.
- Press the remainder evenly in bottom of prepared baking dish.
- Spread raspberry preserves over top.
- Sprinkle with reserved oat topping.
- Bake 30-40 minutes, or until golden. Let cool in baking dish on a rack.
- Cut into bars and store at room temperature in an airtight container.
Nutrition Facts : Calories 245.6, Fat 5.1, SaturatedFat 0.7, Sodium 90.7, Carbohydrate 48, Fiber 1.3, Sugar 28.7, Protein 2.3
RASPBERRY OAT BARS
Quick and easy, great for breakfast, Sunday brunch or a snack!!
Provided by CORWYNN DARKHOLME
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan.
- In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
- Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 26 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 148.3 mg, Sugar 16 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
RASPBERRY SQUARES
I found this recipe in the Company's Coming cookbooks series and I have made it many times. If you like raspberry jam, you will love these.
Provided by bert2421
Categories Dessert
Time 45m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Bottom Layer: Combine first 3 ingredients in bowl.
- Mix together well until crumbly.
- Press in a greased 9x9 inch pan.
- Filling: Spread jam over bottom layer.
- Top Layer: Beat eggs until frothy.
- Add sugar, coconut, vanilla and baking powder.
- Stir to combine well.
- Spread over jam layer.
- Bake in 350 oven for 30 minutes or until set and lightly browned.
- Cool and cut into 36 squares.
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
OATMEAL COCONUT RASPBERRY BARS
Categories Cookies Food Processor Dessert Bake Picnic Kid-Friendly Mother's Day Back to School Raspberry Coconut Oat Winter Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
- Blend together flour, sugars, and salt in a 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 combined well.
- Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.
- Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
- Cut into 24 bars.
RASPBERRY SQUARES
I love raspberry and almonds together! I adapted this recipe from one I found on America's Test Kitchen. Toasting the nuts adds great flavor so don't skip this step. This recipe is easily doubled and would then be made in a 15" jelly roll pan.
Provided by momaphet
Categories Bar Cookie
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350 degrees, spray a 9x13" pan with nonstick cooking spray, you may also line the pan with foil with extra hanging over for easier removal, spray foil.
- In mixer bowl, mix flour, oats, sugars, extract, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
- Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom, bake until starting to brown, about 20 minutes.
- Using rubber spatula spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves; bake until preserves bubble around edges and top is golden brown, about 30 minutes, turn pan halfway through baking time.
- Cool on wire rack then remove from pan using foil handles, cut into squares.
- NOTE:.
- After reading the first reviews for this, I realized the jam I used is lower sugar than many jams (9 gms per TBLS) It would be worth it to find a type that isn't overly sweet or try adding a little lemon juice to cut the sweetness.
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- 1. Preheat oven to 350F (175C). Line a 8-inch (20cm) square baking pan with a strip of parchment paper.
- Set aside.2. Make the crumble: In a large bowl, combine oats, flour, salt, brown sugar and baking soda.
- Add the butter and mix until crumbly.3. Make the filling: in a large bowl mix raspberries, lemon zest, sugar, cornstarch and vanilla extract.
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- In a food processor or high-powered blender, roughly chop oats until they are course and in small pieces.
- In a large mixing bowl add chopped oats & almond flour, coconut oil, honey, and peanut butter. The mixture should be oily and crumble-like texture.
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