Raspberry Oatmeal Squares
Soft, chewy, delicious.
- OATMEAL BASE
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 2 cups old-fashioned rolled oats, divided (1 3/4 cup; 1/4 cup)
- 1 cup raspberry jam or preserves
Preparation time 20mins
Cooking time 50mins
Preheat oven to 350 degrees and place rack in center of oven.
Grease a 9 x 9 inch pan with butter or cooking spray (or you can line with parchment paper to remove easily later).
Beat the butter and sugar until light and fluffy (about 2 minutes). Add the egg and vanilla extract and beat until incorporated.
In a separate bowl, whisk together the flour and baking soda.
Add flour mixture to the butter mixture and mix until well combined. Stir in 1 3/4 cups of the rolled oats.
Press 2/3 of the dough (about 2 cups) into the bottom of the prepared pan. Spread the raspberry jam (preserves) over the oatmeal base.
To the remaining dough, stir in the remaining 1/4 cup of rolled oats.
Crumble this mixture evenly over the top of the raspberry jam, then gently press in.
Bake for about 25-30 minutes or until nicely browned.
Place pan on a wire rack to cool completely.
Cut into squares. Best if made the day before serving. Store in the refrigerator.