Sweet-tart raspberries, whole grain oats and a buttery crust make the perfect dessert or snack.
Raspberry Oatmeal Bars
Prep time: 20 minutes
Cook time: 45 minutes
Makes: 12 Bars (2 inches x 2.5 inches)
Nutrition Facts: View label
Cook time: 45 minutes
Makes: 12 Bars (2 inches x 2.5 inches)
Nutrition Facts: View label
Ingredients
Crust and topping:
½ cup all-purpose flour
¼ cup packed brown sugar
1 cup quick-cooking oats
3 Tablespoons butter or margarine
2 Tablespoons unsweetened applesauce
1 Tablespoon orange juice
Filling:
1 Tablespoon all-purpose flour
1 Tablespoon packed brown sugar
1 ½ teaspoons orange juice
2 cups raspberries (fresh or frozen)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh fruits under running water before preparing.
- Preheat oven to 375 degrees F. Lightly grease an 8x8-inch baking pan.
- Crust and topping: Mix flour and sugar in a bowl. Cut butter into mixture until crumbly. Mix in oats. Set half aside for topping.
- To remaining mixture, stir in applesauce and orange juice. Press in bottom of baking pan
- Filling: Combine flour, sugar, juice and raspberries. Mix well.
- Spread filling on crust. Sprinkle with topping.
- Bake 40 to 45 minutes. Cool. Cut into 12 bars.
- Store in an airtight container in the refrigerator.
Notes
- No raspberries? Use fresh or frozen blackberries.
You might also like...
Honey Mustard Dressing
Honey Mustard Dressing
This homemade yogurt-based honey mustard dressing is sweet and tangy!
Prepare:
5 minutes
Makes:
12 tablespoons
Banana Oatmeal Cookies
Banana Oatmeal Cookies
A great grab-and-go snack with sweet raisins, warm cinnamon and a hint of vanilla. No sugar added and kid approved!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
14 Cookies
Prepare:
15 minutes
Makes:
6 cups
Lentil Soup
Lentil Soup
A warm and savory lentil soup seasoned with garlic, chili powder, and cumin.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
Prepare:
5 minutes
Cook:
15 minutes
Makes:
4 cups
Prepare:
5 minutes
Makes:
3 cups
Comments
I love raspberries and this one hit the spot with flavor that wasn't too sugary. Next time I may use 3/4 of the crust for the bottom and 1/4 for the topping as it was just a little too crumbly.