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Raspberry Oatmeal Squares: Preheat your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Butter,
or spray with a non stick vegetable spray, a 9
inch (23 cm) square baking pan.
Oatmeal Base: In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until
light and fluffy (about 2 minutes). Add the egg and vanilla extract and beat until incorporated.
Scrape down the sides and bottom of your bowl as needed.
In a
separate bowl, whisk together the flour, baking soda, and salt. Add to the
butter mixture and mix until well combined. Stir 1 3/4 cups (155 grams) of
the rolled oats into the batter. Press 2/3 (450 grams) of the batter onto the bottom of the
prepared pan.
Next, evenly spread the
raspberry jam over the oatmeal base.
To the remaining batter add the remaining 1/4 cup (25 grams) of rolled oats.
Crumble this mixture evenly over the top of the
raspberry jam. Bake for about 25 - 30 minutes
or until nicely browned. Place on a wire rack to cool and then cut into squares.
The texture of the squares will be crisp when freshly made. If you cover and
store them overnight, the texture softens and they become soft and chewy. They can be stored in the refrigerator, or at room temperature, for
several days. Or they can be frozen.
Makes about 16
Raspberry Oatmeal Squares.
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