Publisher Photo
Publisher Photo
“I found this quick dessert in a cookbook for children,” writes Faye Mayberry of St. David, Arizona. “I lightened it and increased the amount of oats for more fiber. My family couldn’t even tell that I had changed the recipe!”
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1-1/2 cups quick-cooking oats
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1/2 cup seedless raspberry preserves, warmed
  • 2 cups fresh blueberries

Directions

In a small bowl, combine the oats, flour, brown sugar and salt. Stir in butter until blended.
Press 1-1/2 cups of oat mixture into an 8-in. square baking dish coated with cooking spray. Carefully spread preserves over crust; sprinkle with blueberries. Top with remaining oat mixture.
Bake at 350° for 25-30 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: 9 servings.
Originally published as Berry Oat Bars in Light & Tasty August/September 2007, p51

Nutritional Facts

1 piece: 300 calories, 11g fat (6g saturated fat), 27mg cholesterol, 174mg sodium, 47g carbohydrate (26g sugars, 2g fiber), 4g protein.

  • 1-1/2 cups quick-cooking oats
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1/2 cup seedless raspberry preserves, warmed
  • 2 cups fresh blueberries
  1. In a small bowl, combine the oats, flour, brown sugar and salt. Stir in butter until blended.
  2. Press 1-1/2 cups of oat mixture into an 8-in. square baking dish coated with cooking spray. Carefully spread preserves over crust; sprinkle with blueberries. Top with remaining oat mixture.
  3. Bake at 350° for 25-30 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: 9 servings.
Originally published as Berry Oat Bars in Light & Tasty August/September 2007, p51

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MY REVIEW
jmkasprak User ID: 2880256 137051
Reviewed Jun. 11, 2011

""This stuff is really good," said my husband after his 2nd serving of the day. I had to substitute orange marmalade for half of the raspberry preserves, and I think it brought another flavor to the party. We microwave each serving for about 15 seconds for a eat-with-a-spoon yummy treat."

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