Raspberry Oat Bars

Raspberry Oat Bars

CORWYNN DARKHOLME

"Quick and easy, great for breakfast, Sunday brunch or a snack!!"
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Ingredients

55 m servings 163 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan.
  2. 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.
  3. Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 205
  1. 251 Ratings

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Most helpful positive review

The reviewer from Texas that gave this a one star was not basing her opinion on the recipe the way it was written. You put applesauce and whole wheat flour into a dessert recipe, it's going to c...

Most helpful critical review

My oldest boy and I made this together (mostly him, I supervised). I added my own touch (one heaping teaspoon of dried lemon peel to the "crust"). We didn't need the whole jar of raspberry prese...

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Least positive
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The reviewer from Texas that gave this a one star was not basing her opinion on the recipe the way it was written. You put applesauce and whole wheat flour into a dessert recipe, it's going to c...

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 inst...

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 resemb...

Yum yum! I substituted applesauce for 1/4 cup of the butter, and left some of the sugar out! If I did it again, I would probably leave even more sugar out. Also, I didn't have very many preserve...

Oh YUM! Per another reviewer I cut back the sugar by half and replaced a quarter of the butter with applesauce. Not only is this a great dessert but it also goes wonderfully with morning coffee....

My oldest boy and I made this together (mostly him, I supervised). I added my own touch (one heaping teaspoon of dried lemon peel to the "crust"). We didn't need the whole jar of raspberry prese...

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.

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? T...

I read the advice of others before baking and decided to make only a few changes on my first try. I used a half a teaspoon of salt which next time I will just exclude all together since I use sa...

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