Raspberry Squares
Sweet, buttery, and irresistibly fruity, these Raspberry Squares are the perfect combination of a crumbly oat crust and a luscious raspberry filling. Made with simple pantry staples like all-purpose flour, rolled oats, and brown sugar, this dessert comes together in just 15 minutes of prep time. The star ingredient, raspberry preserves mixed with a touch of vanilla, adds a burst of vibrant flavor that's both tangy and sweet. Finished with a golden oat topping, these bars bake to perfection in 35 minutes, making them an ideal treat for potlucks, picnics, or an indulgent afternoon snack. Whether enjoyed warm or cooled to room temperature, these easy-to-make raspberry oat bars are sure to be a hit with any crowd. Perfect for seasonal dessert lovers or those on the hunt for simple yet delicious baked goods recipes!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups rolled oats
- 1 cup brown sugar
- 0.5 teaspoons baking soda
- 1 cup unsalted butter
- 1 cup raspberry preserves
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, and baking soda. Stir until well mixed.
Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the mixture until it resembles coarse crumbs.
Take 2/3 of the crumb mixture and press it firmly into the bottom of the prepared baking pan to create an even base layer.
In a separate bowl, mix the raspberry preserves with the vanilla extract until smooth and spreadable. Spread the mixture evenly over the base layer in the pan.
Sprinkle the remaining crumb mixture over the raspberry layer, making sure it covers the preserves evenly but without packing it down too tightly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the raspberry filling is bubbling slightly around the edges.
Remove the pan from the oven and let it cool completely on a wire rack, about 1 hour. Once cooled, slice into 12 squares or according to your preferred serving size.
Serve and enjoy your homemade raspberry squares, and store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 582.3 g | 212% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 301.5 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
