Raspberry Oat Squares

Desserts | Baking, Holiday, Kid Friendly | Fruits, Pasta & Grains, Other

START TO FINISH: 15 minutes prep, 30 minutes to bake, 45 minutes to 1 hour to cool
Recipe Scoop Raspberry Oat Squares

Raspberry Oat Squares

1 cup old-fashioned rolled oats (not instant and not quick cooking)
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
1/2 cup chopped walnuts
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter
3/4 cup reduced-sugar raspberry preserves

Preheat oven to 350 degrees F. Grease and flour an 8x8-inch square glass baking pan and set aside.

In a large mixing bowl, combine oats, flour, sugar, and walnuts. Cut butter into small pieces and add to flour mixture. Using your hands, mix together until mixture is coarse and mealy and has no large pieces of any ingredient.

Measure out a heaping 1 cup of mixture and set aside. Press remaining mixture into the bottom of prepared pan. Top oat mixture with preserves, spreading out evenly in a thin layer. Sprinkle reserved loose oat mixture over the top.

Bake for 30 to 35 minutes, or until top is golden brown. Remove from oven and cool completely before cutting, about 1 hour. Slice into squares and serve. (Store any leftover cookies in a tin or airtight container.)

Raspberry Oat Squares

Approximate Values Per Cookie: 149 calories (44% from fat), 7 g fat (4 g saturated), 14.5 mg cholesterol, 1.5 g protein, 20 g carbohydrates, .5 g dietary fiber, 65 mg sodium

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