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Oatmeal Base:

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) firmly packed light brown sugar

1 large egg (50 grams), at room temperature

1 teaspoon (4 grams) pure vanilla extract

1 1/4 cups (165 grams) all purpose flour

1/2 teaspoon (2 grams) baking soda

1/4 teaspoon (1 gram) salt

2 cups (180 grams) old fashioned rolled oats, divided


1 cup (280 grams) raspberry jam or preserves (homemade or store bought)

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Raspberry Oatmeal Squares: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 inch (23 cm) square baking pan.

Oatmeal Base: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Add the egg and vanilla extract and beat until incorporated. Scrape down the sides and bottom of your bowl as needed.

In a separate bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and mix until well combined. Stir 1 3/4 cups (155 grams) of the rolled oats into the batter. Press 2/3 (450 grams) of the batter onto the bottom of the prepared pan.

Next, evenly spread the raspberry jam over the oatmeal base. To the remaining batter add the remaining 1/4 cup (25 grams) of rolled oats. Crumble this mixture evenly over the top of the raspberry jam. Bake for about 25 - 30 minutes or until nicely browned. Place on a wire rack to cool and then cut into squares. The texture of the squares will be crisp when freshly made. If you cover and store them overnight, the texture softens and they become soft and chewy. They can be stored in the refrigerator, or at room temperature, for several days. Or they can be frozen.

Makes about 16 Raspberry Oatmeal Squares.



Raspberry Oatmeal Squares (or Bars) have two layers of a buttery sweet oatmeal batter sandwiched together with a tangy raspberry jam. When first baked the texture of these Squares is quite crisp. But if you cover and store them overnight their texture softens and they become soft and chewy. Perfect with your morning cup of coffee or to tuck into lunchboxes.

There is always the question of what type of rolled oats to use in baking; old-fashioned or quick-cooking. Both start with oats that are cleaned, toasted, and hulled to become what we call oat groats. The difference between the two types is in the thickness of the oats. Old-fashioned rolled oats are thicker. This gives the cookies a nice chewy texture which is why I like to use them in this recipe.

For the raspberry jam, you can use a good quality store bought or you can make your own. For those who would like to make their own homemade raspberry jam, I have included a recipe here.