The "dough" was more like just a crumble - I wasn't sure it was going to come out okay. Once I pressed it into the pan, it was a lot better. However, "spreading" the jam over the "dough" was tricky - the crumbles got mixed in with the jam. I don't think it had an impact on the final product, but it made it harder to make. Maybe next time I'll heat the jam a little bit and try pouring it over instead. The taste was nice, especially with the lemon peel. I baked them in a glass 9x13 for 45 minutes.
Oatmeal Raspberry-Jam Bars
Yield: Makes 2 dozen
Recipe from
More From Real Simple
Nutritional Information
Amount per serving
- Calcium: 15mg
- Calories: 191
- Calories from fat: 28%
- Carbohydrate: 33g
- Cholesterol: 15mg
- Fat: 6g
- Fiber: 1g
- Iron: 1mg
- Protein: 2mg
- Saturated fat: 4g
- Sodium: 128mg
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup light brown sugar, firmly packed
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, cut into small pieces
- 1 1/2 cups quick oats, such as Quaker
- 2 tablespoons lemon zest
- 1 1/2 cups raspberry jam
Preparation
- Heat oven to 350° F. Place the flour, sugar, salt, baking soda, and butter in the bowl of a food processor and pulse several times until the ingredients are combined and a crumbly dough is formed. Add the oats and lemon zest. Pulse quickly twice to combine. Press 2/3 of the dough firmly into a greased 9-by-13-inch pan. Spread the jam evenly over the crust. Sprinkle the remaining dough over the jam, gently pressing down. Bake until golden brown. Cool completely, about 2 hours. Cut into 24 bars. Store in airtight containers
Oatmeal Raspberry-Jam Bars Recipe at a Glance
- COURSE: Desserts, Pies/Pastries
- CONVENIENCE: Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Fruits
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Real Simple
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