Back in sixth grade, during our Home Economics class, we learned how to bake using this cookie recipe that has eluded me. It was delicious and unlike any cookie I had ever had. It also was extremely basic and not really described as anything. It wasn’t chocolate chip or peanut butter. I just remember it had oats in it. I finally developed an oat cookie very similar to what I remembered baking as a kid in sixth grade. As soon as I had whipped up those cookies I thought, these would be great with raspberry preserves on them, and so the Raspberry Oat Bar was made.
My very favorite cookies always contain oatmeal in them. Not only does the oatmeal provide a nice chew but it adds depth and a little more saltiness to the equation. It really lends itself to this recipe as the salty dough mixes with the sweet raspberry preserves. I use Quick Cooking Oats, and I prefer the ones from Bob’s Red Mill. The Gluten Free Quick Cooking Oats work well in this recipe too.
Of course for jam any raspberry preserves will do, but Bonne Maman makes excellent raspberry preserves that I can’t recommend highly enough. You can find Bonne Maman at most grocery stores. It’s near the regular jams and jellies.
Allow the bars to cool for about an hour before cutting into them. This allows the preserves to cool and the bars to harden. They will still be soft, but the edges get a nice crispness to them and the insides have a great chew. They are the perfect bar.
As always I cannot recommend enough using unbleached parchment paper in your baking dish. These bars slide right out onto the cutting board after cooling, and NEVER stick. In a pinch aluminum foil can be used as well, just spray it with non stick spray first, something you don’t have to use with parchment.
Salty and sweet with crisp edges and a nice chewy middle, these Raspberry Oat Bars are what you need to bake for your next get together.
- 1 C unsalted butter, softened
- 1/2 C all purpose flour (I use King Arthur Unbleached All Purpose)
- 1 C quick cooking oats (I use Bob's Red Mill)
- 1/2 C light brown sugar
- 1/4 C white sugar
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 6 oz raspberry preserves
- In a bowl mix together the butter, flour, oats, brown sugar, white sugar, baking soda, vanilla, and salt until well combined.
- Place 1/2 C of the mixture into a separate bowl and set aside.
- Place a piece of parchment paper into a 9"x13 " glass baking dish.
- Spread the rest of the cookie mixture into the bottom of the dish pressing into the corners and using the back of your fingers to get it evenly spread out.
- Bake at 375 degrees for 10 minutes.
- Allow it to cool for 10 minutes (this lets you spread out the preserves better).
- Spread 6 oz raspberry preserves on top. Sprinkle with the remaining 1/2 C crumbs. Then bake an additional 15-18 Minutes. Until the top is nice and evenly brown.
- Allow the bars to cool for at least an hour.
- Then pull them out of the dish and cut into bars.