Raspberry Oat Bars Recipe

5 1 1
Raspberry Oat Bars Recipe
Raspberry Oat Bars Recipe photo by Taste of Home
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Raspberry Oat Bars Recipe

Read Reviews
5 1 1
Publisher Photo
"These sweet, fruity bars are wonderful with hot coffee or cold milk for breakfast, a snack or afternoon break," says Mary Nourse, a small-fruit grower from Whatley, Massachusetts.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 1/4 teaspoon almond extract
  • 1 cup quick-cooking oats
  • 3/4 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/4 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup cold butter, cubed

Directions

In a small saucepan, combine sugar and cornstarch. Gradually stir in raspberries until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Cool.
In a large bowl, combine the oats, flour, brown sugar, wheat flour, salt and vanilla. Cut in butter until mixture resembles coarse crumbs. Press 2-1/2 cups crumb mixture into a 9-in. square baking pan coated with cooking spray. Spread with cooled berry mixture. Sprinkle with remaining crumbs.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
Originally published as Raspberry Oat Bars in Country Woman June/July 2008, p5

Nutritional Facts

1 bar: 95 calories, 3g fat (2g saturated fat), 7mg cholesterol, 45mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 1/4 teaspoon almond extract
  • 1 cup quick-cooking oats
  • 3/4 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/4 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup cold butter, cubed
  1. In a small saucepan, combine sugar and cornstarch. Gradually stir in raspberries until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Cool.
  2. In a large bowl, combine the oats, flour, brown sugar, wheat flour, salt and vanilla. Cut in butter until mixture resembles coarse crumbs. Press 2-1/2 cups crumb mixture into a 9-in. square baking pan coated with cooking spray. Spread with cooled berry mixture. Sprinkle with remaining crumbs.
  3. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
Originally published as Raspberry Oat Bars in Country Woman June/July 2008, p5

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Beckscooks User ID: 8304280 223375
Reviewed Mar. 23, 2015

"Best raspberry bar recipe by far! Great way to use use up the surplus of raspberries from my garden in the summer and just as good with frozen berries the rest of the year."

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