Raspberry Oatmeal Squares Recipe | How to Make Raspberry Oatmeal Bars
Another quick and easy dessert for oatmeal lovers. These raspberry oatmeal bars are crispy on the outside and soft on the inside. You can prepare this recipe with fresh or frozen raspberries. And the most important part: to make these delicious raspberry oatmeal squares you need only few basic ingredients.
Printable Version:
More Oatmeal Dessert Recipes:
Healthy Banana Oatmeal Cake:
Apple Oatmeal Muffins:
No-Bake Chocolate Peanut Butter Oatmeal Bars:
Oatmeal Cookies:
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Ingredients:
For the crumble:
1 cup (125g) All-purpose flour
1½ cups (135g) Rolled oats
1/2 cup (100g) Light brown sugar
1/2 teaspoon Baking soda
1/2 teaspoon Cinnamon *optional
1/4 teaspoon Salt
1/2 cup (115g) Butter, softened
For the raspberry filling:
300g (10.5oz) Raspberries, fresh or frozen
1 teaspoon Lemon zest
2 tablespoons (25g) Sugar
2 tablespoons (15g) Cornstarch
1 teaspoon Vanilla extract
Directions:
1. Preheat oven to 350F (175C). Line a 8-inch (20cm) square baking pan with a strip of parchment paper. Set aside.
2. Make the crumble: In a large bowl, combine oats, flour, salt, brown sugar and baking soda. Add the butter and mix until crumbly.
3. Make the filling: in a large bowl mix raspberries, lemon zest, sugar, cornstarch and vanilla extract. Set aside.
4. Press 2/3 of the crumble mixture into the bottom of the baking pan. Spread the filling over the base, Sprinkle the remaining oat mixture.
5. Bake for 35 minutes, until golden brown. Let cool completely, then refrigerate for at least one hour before cutting into squares.
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Oatmeal Jammys
GET THE RECIPE:
Try our unique and delicious Oatmeal Jammys! These terrific little tart-like cookies are true gems. They’re crispy, tender, buttery shortbread oatmeal cookies filled with jam and a sprinkle of streusel around the edges.
Homemade Blueberry Oatmeal Bars | Simple and Healthy Snack Recipe
I need more healthy snacks for when the grandbabies are over. After seeing how many blueberries we still have in our freezer, I searched for something yummy to make for them (and for us). These blueberry oatmeal bars are super easy to whip up, freeze well, and are super tasty. Very healthy too! Here is the recipe I used for inspiration:
If you want to circle back and watch the blueberry chia jam I made, here's a link to that video: however, any jam will do. It doesn't even have to be blueberry ♥
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JAM BARS - WEIGHT LOSS WEDNESDAY - EPISODE 218
5 DELICIOUS DINNER RECIPES to support your weight loss:
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Plus 5 of my other favorite party recipes including Red No-Lentil Chili, Red Lentil Chili, Hot Spinach Artichoke Dip, Pizza Hummus and Baked Tortilla Chips
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I'm Chef AJ and I make healthy taste delicious.
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Chef AJ
Strawberry Oatmeal Bars (Vegan & Gluten-Free Crumble Cake)
These strawberry oatmeal bars are a delicious combination of fresh and fruity with a decadent yet wholesome, naturally gluten-free oat-based crust and crumb topping. Best of all, this strawberry crumble cake is dairy-free, low-fat, can be made oil and butter-free, and uses unrefined sugars only! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients
Dough:
2 cups (205 g) oats gluten-free if needed
1 cup (120 g) almond flour
1 cup (90 g) oat flour (ground oats) gluten-free if needed
1 small (80 g) banana mashed
1/4 cup (80 g) maple syrup or agave syrup
1/4 cup (60 g) coconut milk canned
2 tsp baking powder
Strawberry Filling:
3 cups (450 g) diced strawberries
1/3 cup (105 g) maple syrup or agave syrup
2-3 tsp lime or lemon juice
5 tsp chia seeds
3 tsp potato starch or cornstarch
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Easy Strawberry Oats Bars | Oatmeal Crumble Bars Recipe With Strawberry Jam
Learn how to make this simple strawberry oats bars recipe with just a few ingredients. These baked oatmeal bars are so easy to make. Just add a layer of oats crumble in a baking pan, then add a layer of strawberry jam. Sprinkle oats crumble over the top of the jam. Bake until golden!
These oats bars can be a great snack or you can even have them for breakfast. You can easily store them in an airtight container, in the refrigerator for up to 5-6 days.
For the detailed recipe click here:
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