I am blown away by the reaction to these raspberry oat squares. I made them on a whim when my mom asked for something to share with our neighbors over the holidays, and I have made them at least 3 more times since because they are that good and so easy to make. The raspberries and the oats pair very nicely together making this bars not too sweet and not too tangy.
This recipe does take time because you need to thaw the raspberries but once that is over with the actual assembling in baking goes by pretty quickly. I tend to thaw first thing in the morning, run errands or do whatever I have planned for the day, then come home to finish assembling and baking.
Ingredients (filling):
2, 12 oz bags of frozen raspberries*, thawed and drained
1/2 cup sugar
2 tbsp flour
1 tbsp cornstarch
1 lemon, juiced
*frozen is preferred over fresh
Ingredients (crumble layer):
3 cups rolled/old-fashioned oats
3 cups flour
2 cups brown sugar, loosely packed
1 tsp baking powder
1 1/2 cups melted butter
1/2 tsp salt
Directions:
Begin by thawing your raspberries in a colander in the sink for 1-2 hours until thoroughly drained. Run warm water over the raspberries and use the back of a large spoon to help drain out the water. In a medium bowl, mix together raspberries with sugar, flour, cornstarch and lemon juice.
Pre-heat oven to 350 and line a 9x13 pan with parchment paper. In a large bowl, mix together oats, flour, sugar, baking powder, butter and salt into a crumble-like mixture (I use my hands). Break down some of the sugar clumps with your fingers. Press 2/3 of the mixture into the pan and bake for 10 minutes.
Spread raspberry mixture on top of the oat layer, sprinkle with remaining oat mixture, and bake for another 25-30 minutes. Allow to cool completely and set before removing from the pan by lifting the parchment paper (an extra set of hands helps!) - you can chill for a few hours to help them solidify. Cut into desired squares and serve. They can be stored at room temp or in the fridge.
Recipe by Pinch of Yum.
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