One morning when I was little, I awoke with hives from an allergic reaction. This occurred right before a trip to the dentist to get several molars pulled. I desperately wanted to jump out of the chair in the dental office in order to scratch my skin, but instead I got injected with novocaine, temporarily blind-siding me from my intense itch. My binge drink the day before of ten boxes of Minute Maid Very Berry juice, which contained raspberry juice, was the only potential culprit of my allergy. To this day, I enjoy raspberries but in moderation.
Now, let’s focus in on these babies: Raspberry Oatmeal Bars. They remind me of Nutri-Grain bars, which subsequently reminds me of recess in elementary school. These are twenty times more delicious than the processed bars. Use the best raspberry (or apricot, strawberry, etc.) preserves you can find. The seedless type is the best, but ultimately you can use any preserves, so long as it tastes good when you swipe a spoonful out of the jar. The only change I would make to these bars would be to prepare more dry, oatmeal mixture to crumble on top. But, I can’t complain: these were out-of-this-world amazing.
Raspberry Oatmeal Bars
1 cup quick-cooking rolled oats
1 cup all-purpose flour
2/3 cup light brown sugar, packed
1/4 tsp salt
1/4 tsp baking soda
1/4 cup canola oil
3 tbs water
1 10oz. jar raspberry preserves (I used Bonne Maman”brand which worked out tremendously)
Preheat oven to 325 degrees and grease an 8″x12″ pan.
Mix together oats, flour, brown sugar, salt and baking soda in large bowl until no lumps of brown sugar remain. Pour oil and water over oats and mix with fingers or spatula until evenly moistened. Set aside 1/2 cup of mixture for topping. Press remainder in pan. Spread preserves on top. Sprinkle remaining oats on top.
Bake until golden 30-40 minutes.