Best 7 Raspberry Oatmeal Bars Dee Dees Recipes

A LITTLE FRUIT WITH MY CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the berry mixture: In a medium bowl, combine the raspberries and strawberries, granulated sugar, cornstarch and vanilla. Stir and set aside.
• For the crisp: Butter an 8-inch square baking dish. In a large bowl (or food processor), combine the butter pieces, flour, oats, granulated sugar, brown sugar, pecans and salt. Cut together with a pastry cutter (or pulse in the food processor) until the mixture resembles coarse crumbs.
• Press half of the crisp mixture into the prepared baking dish. Top with the berry mixture, then sprinkle the remaining crisp over the top. Bake until the topping is golden brown, about 45 minutes. Allow to sit for 10 minutes before serving.
• For the whipped cream: Add the cream and granulated sugar to the bowl of a mixer and whip until soft peaks form.
• Scoop out the crisp with a spoon and top with sweetened whipped cream

RASPBERRY OATMEAL BARS - DEE DEE'S

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Grease a 9 x 13-inch pan.
• 3. 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. This mixture will be crumbly.
• 4. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust (avoid touching the pan with preserves). Crumble the remaining crust mixture over the raspberry layer. If desired, sprinkle chopped walnuts on top. Pat gently, do not press.
• 5. Bake for 20 to 25 minutes in the preheated oven, or until light brown. Note: Watch close, being careful not to burn.
• 6. Don't get in a hurry, cool completely before cutting into bars. NOTE: If you cut before these are completely cooled, you will have a gooey mess.

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• 1. Line an 8x8-inch baking dish with aluminum foil. Once lined, spray the inside of the foil lined baking dish with a no-stick cooking spray; set dish aside.
• 2. In a medium size bowl, add the flour, soda and salt. Stir ingredients with a spoon to mix. Now add the brown sugar, oats, and butter. Mix ingredients with a pastry blender, to form a crumbly mixture. (I used a fork to mix the ingredients together thoroughly. It did take at least 5 minutes to blend everything together.)
• 3. Add 2 cups of the oatmeal crumb mixture into the baking pan. Press the crumb mixture down firmly with your hand.
• 4. Spread the preserves to within 1/4 inch from the edge of the pan.
• 5. Sprinkle remaining oatmeal crumb mixture over the preserves. Press the crumb mixture some-what firmly on top the preserves.
• 6. Place pan in a preheated 350 degree oven, and bake bars for 40 minutes.
• 7. Once the bars are baked, allow to cool to room temperature. (I then refrigerate the bars for a couple hours, so they can firm up a bit.)
• 8. Use aluminum foil to lift bar mixture from the pan. Cut bars into 12 squares.
• 9. *Note: I made these bars twice, once using raspberry preserves, and the other using home-cooked strawberry jam, but I found I much preferred the bars with the raspberry preserves. I think these bars would taste great using apricot preserves, or another kind of tart-tasting jam or preserves.

RASPBERRY OATMEAL CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan. Set aside.
• In a large mixing bowl, cream together the butter and brown sugar until smooth.
• Add the vanilla extract, rolled oats, flour, salt, and baking powder and stir to combine. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
• Press 3/4 of the oatmeal mixture into the bottom of the prepared pan.
• Spread the jam over the bottom layer.
• Crumble the remaining oatmeal mixture over the raspberry jam layer.
• Bake for about 45-50 minutes, or until lightly golden brown and the jam is bubbling. Cool completely before cutting into bars.

RASPBERRY OATMEAL BARS WITH TRUVIA® BAKING BLEND

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

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.

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

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.