Raspberry Oatmeal Squares

By exdircomp

Ingredients

• Oatmeal Base:
• 1/2 cup 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
• 1/4 teaspoon salt
• 2 cups old fashioned rolled oats, divided
• Filling:
• 4 cups mashed raspberries
• 1 cup lightly broken up
• 4 cups sugar
• Juice of one lemon and zest

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Raspberry Filling

1 Use a very large pot.
2 When the jam reaches a full rolling boil it will double in volume.
3 Heat mashed berries until they reach a full rolling boil.
4 Boil 2 minutes.
5 Add sugar.
6 Stir well.
7 Bring to a boil, stirring constantly, boil for 2 minutes.
8 Remove from heat.
9 Beat with rotary beater for 4 minutes
10 Add I cup lightly mashed raspberries
10 Remove one cup of jam for bars and Pour remaining jam into in sterilized jars and seal

1 cup raspberry jam or preserves (homemade or store bought)

For Bars:

Preheat oven to 350 degrees F and place rack in center of oven. Butter (or use a non stick cooking spray) a 9 x 9 inch pan.
Oatmeal Base: In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, and salt. Add to the butter mixture and mix until well combined. Stir in 1 3/4 cups (155 grams) of the rolled oats. Press 2/3 of the dough into the bottom of the prepared pan.
Spread the raspberry jam (preserves) over the oatmeal base. To the remaining dough add the remaining 1/4 cup of rolled oats. Crumble this mixture evenly over the top of the raspberry jam. Bake for about 25 - 30 minutes or until nicely browned. Place on a wire rack to cool and then cut into squares.

These are best if made the day before serving. Store leftovers in the refrigerator.