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Raspberry Oat Bars
SUBMITTED BY:
CORWYNN DARKHOLME
PHOTO BY:
Tara
"Quick and easy, great for breakfast, Sunday brunch or a snack!!"
RECIPE RATING:
Read Reviews
(81)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
25 Min
READY IN
55 Min
Original recipe yield 2 dozen
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup butter, softened
1 cup packed light brown sugar
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 (10 ounce) jar raspberry preserves
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DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan.
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. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.
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REVIEWS
Reviewed on Sep. 10, 2006 by
mom23boys
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mom23boys
Sep. 10, 2006
These were so easy to make, and tasted great! Since my three year old is allergic to peanuts I have a hard time finding granola bars for him. I cut these bars into rectangles so that they resembled granola bars. They were a huge hit! My only problem was that I couldn't use the outer 1/4 inch of the bars, since the jelly burned onto the pan, so I just cut around that. Next time, I'll be sure to spread the jelly so that it doesn't quite go to the edges.
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8 users found this review helpful
These were so easy to make, and tasted great! Since my three year old is allergic to peanuts I...
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Reviewed on Apr. 10, 2003 by
Anastasia Wojiek
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Anastasia Wojiek
Apr. 10, 2003
This recipe is excellent; wonderful served with tea or coffee. I've tried other recipes by Corwynn -- they are great also.
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7 users found this review helpful
This recipe is excellent; wonderful served with tea or coffee. I've tried other recipes by...
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Reviewed on Jan. 26, 2006 by
Jorie West
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Jorie West
Jan. 26, 2006
Delicious! These are my fiance's favorite, and the man likes his desserts. The first time I made them they burned after 20 minutes- maybe because I had made my own brown sugar with molasses? The second time I lowered the heat to 375 and baked for 17 minutes. Perfect! Delicious with any kind of jam.
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6 users found this review helpful
Delicious! These are my fiance's favorite, and the man likes his desserts. The first time I...
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Reviewed on Mar. 30, 2005 by
Cookierama
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Cookierama
Mar. 30, 2005
Delicious bars. They are very easy to make. I add some flaked coconut to the crust and I experiment with different jams such as apricot. It is also nice to sprinkle some chopped walnuts on top.
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5 users found this review helpful
Delicious bars. They are very easy to make. I add some flaked coconut to the crust and I...
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Reviewed on Aug. 18, 2007 by
Lori
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Lori
Aug. 18, 2007
I made these yesterday and they were deemed a 'keeper' by the family immediately. I followed the recipe as written except that I used a raspbery, blueberry, blackberry perserve combination instead or straight raspberry. There is plenty of oatmeal/flour mixture to cover both the top and bottom of the bars, so no worries. I would recommend stirring up your preserves in a small bowl before adding them to the crust; this will allow for easier spreading. Also, do not spread the preserves all the way to the edge, but rather leave a little space so there is no burning. I would also reccomend keeping an eye on them during baking time; mine were done at about 18 minutes...25 minutes would've been too long in my oven. A yummy recipe we all enjoyed....thank you!!
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4 users found this review helpful
I made these yesterday and they were deemed a 'keeper' by the family immediately. I followed...
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Reviewed on Oct. 10, 2006 by CParry
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CParry
Oct. 10, 2006
Quick, delicious and very popular around here. I made half raspberry and half apricot and liked them both. (The apricot half was much sweeter. I think the tang of the raspberry helps balance out the sweetness of the crust.)
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4 users found this review helpful
Quick, delicious and very popular around here. I made half raspberry and half apricot and...
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Reviewed on May 26, 2006 by
ROBBIN818
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ROBBIN818
May 26, 2006
I am definately NOT a baker - and this was easy enough for me to whip together in about 5 minutes... and even better - it's delicious! I used sugar free (juice sweetened) seedless raspberry preserves. My only advice - hold back less than half of the mixture for the topping. And do let it cool completely before trying to cut. THANKS!
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4 users found this review helpful
I am definately NOT a baker - and this was easy enough for me to whip together in about 5...
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Reviewed on Aug. 1, 2006 by BAREFOOTING
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BAREFOOTING
Aug. 1, 2006
These are good with all kinds of preserves/jam. I add a little vanilla to the dough, too. I am going to make a bunch and freeze them so we can just grab them and run in the mornings.
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3 users found this review helpful
These are good with all kinds of preserves/jam. I add a little vanilla to the dough, too. I am...
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Reviewed on May 24, 2006 by
VJGUNKEL59