Raspberry Oatmeal-Cinnamon Bars

Sometimes I crave several hefty spoonfuls of oats and brown sugar - with a smooch of something fruity. In my world, oatmeal isn't necessarily "healthy." It's wicked, and rebellious, and loves skipping gym class to hang out with sugar and butter.


Here's nubby, crumbly, naughty, irresistible bar recipe for your super-busy (or super-chill), Memorial Day weekend. It's pretty basic & exquisitely scrumptious. You don't have to worry about a crazy refrigeration time, or resisting the urge to grab a straw whilst watching butter brown - these bars go from mixing bowl (only one!) to greedy hand(s), in almost no time at all! They certainly resolved my errant, unhealthy-oatmeal, craving.

Have a fun, safe, weekend, Everyone!

Raspberry Oatmeal-Cinnamon Bars
makes about 8-10 bars

ingredients
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking Soda
1/2 teaspoon salt
1 cup rolled oats
3/4 cup tightly packed, dark brown sugar
1/4 teaspoon pure almond extract
1/2 cup (that's 1 stick) unsalted butter, cold and cut into small chunks
3/4 cup raspberry jam (feel free to use your personal favourite!)

method
Preheat the oven to 350 F. Line an 8 x 8-inch pan with foil - leave a slight overhang along the edges. Grease the foil.

In a large mixing bowl, whisk together the flour, cinnamon, baking soda, salt, and oats. Add the brown sugar and almond extract - mix until well combined, breaking up any clumps of sugar as you stir. Add the cold butter bits and use a pastry blender (or the tips of your fingers) to blend the butter into the ingredients until the mixture becomes crumbly and clumpy. {Don't over-mix - it's okay to have bits and pieces of varying sizes.}

Press a scant 2 cups of the dough onto the bottom of prepare pan. Spread the jam on top - don't go all the way to the edges of the pan or the jam will burn (leave about a 1/4-inch border). Sprinkle the remaining dough over the layer of jam.

Bake for 30-35 minutes, or until the crumb topping is lightly browned. Remove the pan from the oven and place onto a cooling rack. Cool completely before slicing and serving. (Use the foil overhang to lift the bars out of the pan.)

adapted from allrecipes