Raspberry Oatmeal Squares

For the other bar I wanted to make for H work, I wanted it to include fruit since the first one included a lot of chocolate and peanut butter. I found this recipe and knew right away it was the recipe I wanted to use!


Oatmeal Base:
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (215 grams) light brown sugar
1 large egg
1 tsp vanilla
1 1/4 cups (175 grams) all purpose flour
1/2 teaspoon baking soda
1 tsp salt
2 cups (180 grams) old fashioned rolled oats, divided
1 cup rasp preserves

Preheat oven to 350 degrees. Butter (or use a non stick cooking spray) a 9 x 9 inch (23 x 23 cm) pan.  Set aside.
Oatmeal Base:  In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 – 3 minutes).  Add the egg and vanilla extract and beat until incorporated.   In a separate bowl whisk together the flour, baking soda, and salt.  Add to the butter mixture and mix until well combined.  Stir in 1 3/4 cups (155 grams) of the rolled oats.  Press 2/3 of the dough into the bottom of the prepared pan. Spread preserves over oatmeal base. To the remaining dough add the remaining 1/4 cup (25 grams) of rolled oats. Crumble this mixture evenly over the top of the raspberry jam.  Bake for about 25 – 30 minutes or until nicely browned.  Place on a wire rack to cool and then cut into squares.
Makes about 16 – 2 inch squares.


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