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Tuesday
Apr052011

Raspberry Almond Oat Squares

Confession time cookies.

Most of the time we are utterly thrilled with a multi-page recipe that requires hours of prep, chilling, cooking, cooling, frosting, waiting and THEN eating (cough liars cough).  While at other times we find ourselves, well, a touch little less patient.

Ok fine, yes, also known as lazy.  We can be lazy bakers.  Now you know.  Gosh it feels wonderful to get that out there. 

You still like us right?  RIGHT!??!

Of course you do.  And do you know why muffins?  Because when we lazy bake we make things like this.

Rapsberry Almond Oat Bars.

One pan, one bowl and ingredients you probably already have on hand.  Aaaand, they take about 4 minutes to assemble.  Aaaand they can be eaten for breakfast.  Or for lunch.  Or for dinner!  Hey why not?  Is there some rule that you can’t have baked goods for dinner?

If there is please don’t tell us.  Because then we’d basically be outlaws.  America’s most wanted.  Fugitives.

Wait, where were we?  We derailed a bit there didn’t we…ok right, we’re back!  The bars.  The delicious, quick, any time of day bars.  And they’re easy enough for these gals even on their laziest days.  Which is really, really, REALLY lazy.

Raspberry Almond Oat Squares
Adapted from The Craft of Baking

Print Recipe

1 cup almonds, coarsely chopped & toasted
1 1/2 cups flour
1 1/4 cups oats
1/3 cup sugar
1/3 cup packed dark brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks unsalted butter, melted, plus more for greasing the pan
1 cup raspberry jam

Preheat the oven to 350 F.  Butter an 8-inch square baking pan and line the bottom and sides with parchment paper.

In a bowl, mix together the flour, oats, sugar, brown sugar, salt, baking soda and nuts. Mix in the melted butter until the oat mixture is thoroughly combined.

Press two-thirds of the mixture in an even layer on the bottom of the pan.  Use the back of the spoon to firmly press & compact the mixture. Add the raspberry preserves on top in an even layer, then top the preserves with the remaining oat mixture.

Bake the bars for about 40 minutes until the top is golden brown. Transfer the pan to a rack and let cool completely.  Store bars in an airtight container at room temperature for up to a week.

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Reader Comments (9)

I am definitely a lazy baker! I could certainly handle making these bars, they sound delicious and perfect for any time of day.

April 5, 2011 | Unregistered CommenterCupcakes & Dreams

Sometimes complicated recipes are just overrated. Sometimes you just need a delicious dessert asap!

How have I missed this one in that great book?! These look so delicious and so easy! So glad you made them...could definitely go for one right now!

April 5, 2011 | Unregistered CommenterNina

they look so good! that's one of my favorite jams, too. That and Crofter's are tied in our house!

April 5, 2011 | Unregistered Commenterbrandi

Yum. I agree that sometimes I can be a lazy baker! These are perfect.

April 5, 2011 | Unregistered CommenterChristina

Oh my yum. I love the use of a combination of flour, oats and almonds as the base of these bars. With the jam, it kinda gives the impression that they're healthy. :)

April 5, 2011 | Unregistered CommenterMadison M

I'm all for having a lazy baking day!

I'm definitely a lazy baker. Muffins are my main thing, because they're so quick and easy! I also only make cookies that don't involve creaming butter and sugar. ;)

Love this recipe, and will be sure to give it a go!

April 5, 2011 | Unregistered CommenterStephanie

Um, I'm totally a lazy baker, too... Thanks for making me not feel like such an outcast! Haha. These bars look awesome.

April 6, 2011 | Unregistered CommenterKatie

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