As promised, these Raspberry Oatmeal Bars are one of my all time favorite treats. They are a tiny bit salty without being overly sweet and act as a great breakfast on the go or as a perfect pick me up. The texture of the bar is spot on- kind of crunchy, lightly chewy but also soft and gooey. I used raspberry jam for the filling but you could easily switch it out for strawberry, apple, apricot, or whatever flavor you like. Trust me. You have to try these.
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1 1/4 cups vegetable shortening
- 1 1/4 cups packed light-brown sugar
- 1 large egg
- 1 1/4 teaspoons pure vanilla extract
- 2 1/2 cups old-fashioned quick cooking or one minute oats
- 13 ounces raspberry preserves
Preheat oven to 350 degrees. Butter a 9-by-113-inch baking pan; line bottom with parchment. Set aside.
Combine flour, baking soda, and salt in a medium bowl and set aside. In bowl of an electric mixer fitted with the paddle attachment, cream shortening on medium speed until smooth. Add brown sugar and beat until light and fluffy (about 2 minutes). Beat in egg and vanilla. Add the flour mixture all at once; beat on low speed until combined. Beat in oats. Dough should be crumbly.
Press half the dough in prepared pan; spread a thin layer of preserves over the pressed dough. Crumble remaining dough over over the preserves. Bake until golden brown, about 30-35 minutes, rotating the pan halfway through. Remove from oven; let cool completely in pan before cutting into squares.