Welp, I love these. Simple as that folks. Aside from just being crazy stupid easy to make, they involve raspberry jam. So obviously.
Just look at that vibrant jam! Like a brushstroke of paint on a canvas of butter and oats and flour. Be still my heart. I should be a poet. I have such a way with words and stuff.
And check out how super crafty I am. These Raspberry Walnut Bars are just these Apricot Oat Bars in disguise. So sneaky! I should be a sleuth. I have such a way with being sneaky and stuff.
Speaking of being sneaky, you could probably pass these off as "breakfast" bars since there's fruit and fruit equals health. Or you could pass these off as dessert because they're buttery and sweet. Or you could pass these off as second lunch because that's a thing I just made up. I have such a way of making stuff up and stuff.
Ingredients:
Crust:
1 3/4 cups all-purpose flour
1 packed cup light brown sugar
1 teaspoon cinnamon
3/4 salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup chopped walnuts
1 cup (2 sticks) unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 packed cup light brown sugar
1 teaspoon cinnamon
3/4 salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup chopped walnuts
1 cup (2 sticks) unsalted butter, melted
1 egg
1 teaspoon vanilla extract
Filling
1 1/4 cups raspberry jam or preserves
1/2 pint fresh raspberries
1 Tbsp water (optional)
1 1/4 cups raspberry jam or preserves
1/2 pint fresh raspberries
1 Tbsp water (optional)
Instructions:
1. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch pan with cooking spray, set aside.
2. Prepare the filling in a small bowl. Mix together the jam and raspberries. If the jam needs help to loosen, add the water. Set aside.
3. In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts to combine. Add the butter, egg and vanilla and stir until all dry ingredients are moistened.
4. Lightly press half of the crust mixture onto the bottom of the prepared pan to make an even layer. Using a spatula, spread the filling over the crust. Cover the filling with the remaining crust mixture and gently press to flatten. Bake 30 to 35 minutes until golden brown. Allow to cool completely before cutting into bars.
Enjoy!
2. Prepare the filling in a small bowl. Mix together the jam and raspberries. If the jam needs help to loosen, add the water. Set aside.
3. In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts to combine. Add the butter, egg and vanilla and stir until all dry ingredients are moistened.
4. Lightly press half of the crust mixture onto the bottom of the prepared pan to make an even layer. Using a spatula, spread the filling over the crust. Cover the filling with the remaining crust mixture and gently press to flatten. Bake 30 to 35 minutes until golden brown. Allow to cool completely before cutting into bars.
Enjoy!
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