I mentioned in this post that Jordan and I will be moving in about a month, so we’ve started trying to eat down what we have on hand. I noticed that we had 10+ (!!) jars of jelly/jam in the fridge so I decided to make these raspberry oatmeal cookie bars. I’ve made them several times before, but it had been a while and I had forgotten how good they are!!! Like seriously! I’m a sucker for anything with a crumb topping, so right away these bars were off to a good start but the buttery, oatmeal topping mixed with the delicious raspberry jam will rock your world =). I lost all control and may have eaten half the pan…haha! Oh well. And they are incredibly easy, so you won’t need to spend a lot of time in the kitchen or dirty up a bunch of dishes – easy peasy! I’m willing to bet money I’m not the only one with several open jars of jelly or jam in the fridge, and this is the perfect recipe to use those up. You can even mix flavors if you want. Make these bars and then get outside in the sunshine! Enjoy!
Raspberry Oatmeal Cookie Bars
1 cup white whole wheat flour
1 cup quick oats
1/2 cup brown sugar
1/4 tsp baking soda
1/8 tsp salt
1 stick cold butter, cubed
3/4 cup raspberry jam
1. Preheat oven to 350 degrees. Line 8 inch square pan with aluminum foil. Spray with non-stick spray.
2. In bowl of stand mixer, combine flour, oats, sugar, baking soda, and salt. Mix with paddle attachment until combined.
3. Add in cold butter and pulse until mixture resembled coarse crumbs. Press 2 cups of mixture into prepared pan. Top with jam, spreading within 1/4″ of the edge. Top with remaining crumbs. Press lightly into jam mixture.
4. Bake for 35-40 minutes or until golden brown. Cool before cutting into bars.
*adapted from Allrecipes
