Raspberry Oatmeal Bars are pretty much amazing.
I’m on a mission to create new healthy snack recipes so that my boys will have some great options on hand. But here’s what happened after I made these Raspberry Oatmeal Bars: I dug into them while I was in the kitchen by myself and loved them so much that I forgot to call in the kids. Then when I realized I was like, “Eh, the kids can have a piece of cheese.” And then I kept eating the bars. Great mom moment, huh? :)
This may be one of the best snack recipes ever, hands down. The kids thought so too, once I remembered to share.
Raspberry Oatmeal Bars
- 1½ cups whole wheat flour
- 1½ cups rolled oats
- ½ cup sucanat
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 1 cup melted butter
- ½ cup raspberry jam (100% fruit)
- Mix together flour, oats, sucanat, baking powder, and salt.
- Stir in melted butter until the mixture resembles crumbs.
- Press half of the mixture into an 8x8 inch baking pan.
- Spread jam over the top.
- Sprinkle remaining oat mixture on top of the jam layer, pressing down to cover.
- Bake in a 350° oven for 30 minutes or until lightly browned.
You can definitely change these up by using a different variety of jelly or jam. I think apricot would be awesome in these, or strawberry, or peach…
If they last long enough, you can freeze them: Allow them to cool completely, then wrap individually for a quick grab and go snack. Place individually wrapped bars in a large freezer bag and store in the freezer for up to two months.
Here are some pictures to show more specifically how to put these bars together. They are really so easy!
First, mix together the dry ingredients. Then pour in the melted butter.
Stir until the mixture resembles buttery crumbs.
Press half of the crumbs into an 8×8 inch baking dish.
Spread the jam over the first layer of oat mixture. Spoon the remaining oat mixture over the jam and press down to cover.
Bake in a 350° oven for about 30 minutes. Cut them while they are warm, or allow them to cool first.
Try to remember to share them with others.
Not only will I be making these frequently for snacks in the future, I think they will be wonderful for breakfast. And I’ll even try to remember to serve them to my children. ;)