Course
Breaky
Servings
5-9
Tips & Tricks:
- 🔪 This entire dish can be made ahead and enjoyed throughout the week.
- ❌ Use gluten free oats and flour if desired.
- 🫐Switch up the jam flavor and/or type of fresh berry!
- 🚨Check out the Leftover Alert at the end of this recipe.
Ingredients:
- 1 1/2 cups old fashioned oats (GF if desired)
- 1 1/4 cups all-purpose flour (GF if desired)
- 1/2 cup brown sugar
- 12 tbsp butter, melted
- 1 cup fresh raspberries
- 1/2 cup raspberry preserves/jam
- 1 tbsp all-purpose flour (GF if desired)
- Juice and zest of one lemon
Directions:
- Mise en Place
- Melt butter and set aside to let it cool slightly.
- Gather all your ingredients.
- Heat oven to 350F.
- Place a piece of parchment paper across an ungreased 8” square baking pan/dish (or similar). Some paper might sit over the sides of the pan, no problem, but feel free to cut some off so it sits nicely in the pan and up 2 of the sides so you can easily pull the bars up out of the pan after baking.
- Build and Bake Crust
- In large bowl, combine oats, 1.5 cups of flour, brown sugar and melted butter; mix until crumbly.
- Set aside 1 cup of the oat mixture for the topping.
- Press remaining oat mixture evenly onto the bottom of the pan (pushing down the parchment paper).
- Bake the crust for 15 minutes or until light golden brown.
- Bake Berry Filling and Topping
- In the same large bowl, combine raspberries, jam, 1 tbsp of flour, lemon zest and juice and mix gently.
- Spread over baked crust.
- Sprinkle with reserved oat mixture, patting down gently into the jam mixture.
- Bake 25 to 28 minutes or until light golden brown.
- Serve
- Let cool (and solidify a bit) for about 10-15 minutes.
- Cut into squares and enjoy!
- Can be stored in an airtight container on the counter in a cool dry place for 3 days. Refrigerate for up to a week.
Reheat Options
- Can be eaten at room temperature or cold. Or microwave for 30 seconds to 1 minute.
🚨Leftover Alert
- Cut into small bite size pieces and sprinkle over ice cream or yogurt!