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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I couldn't keep my hands off these when I was growing up. Raspberry is my favorite jam and cranberry my favorite juice to use for this recipe, but you can use any flavor combination you want or have available. Ingredients:
1 cup quick-cooking rolled oats |
1 cup flour |
2/3 cup light brown sugar, packed |
1/4 teaspoon salt (necessary) |
1/4 teaspoon baking soda |
1/4 cup vegetable oil |
1/4 cup cranberry juice |
1 1/4 cups raspberry jam |
Directions:
1. Preheat oven to 325°F
2. Lightly oil an 8x12 inch baking dish or coat it with nonstick cooking spray and set aside.
3. Combine first 5 ingredients in a bowl with fingertips until no lumps of brown sugar remain.
4. Drizzle oil and fruit juice over oats and mix in with fingertips until evenly moistened and crumbly. Set aside half for the topping.
5. Press the remainder evenly in bottom of prepared baking dish.
6. Spread raspberry preserves over top.
7. Sprinkle with reserved oat topping.
8. Bake 30-40 minutes, or until golden. Let cool in baking dish on a rack.
9. Cut into bars and store at room temperature in an airtight container.
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