Best Raspberry Oatmeal Recipes

LEMON-RASPBERRY OATMEAL CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Combine flour, oats, brown sugar, sugar, lemon zest, and baking powder in a bowl. Add melted butter and mix until well combined using your hands. Place 1/2 of mixture into the prepared baking dish and pat down to form a crust.
• Mix sugar and flour in a bowl. Rub in lemon zest with your fingers. Add raspberries and lemon juice. Stir until raspberries are coated. Pour over crust and sprinkle raspberries with the remaining crumble mixture.
• Bake until raspberry mixture is set, 40 to 45 minutes. Cool on a wire rack completely before cutting into 9 squares.

RASPBERRY OATMEAL BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
• Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

OATMEAL COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 375°F.
• Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.
• Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
• Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.
• Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
• Cut into 24 bars.

RAZZLE RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350°. Line an 8 x 8 inch square pan with foil and spray with nonstick.
• Combine all ingredients except for the preserves.
• Press most- but not all of the oat mixture into the pan.
• Spread the preserves almost to the edge of the oat mixture.
• Sprinkle the remainder of the oat mixture on top of the preserves.
• Bake for 35 to 40 minutes.

OATMEAL COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 375°F.
• Spread 3/4 cup coconut evenly on a baking sheet.
• Toast in middle of oven, stirring once, until golden, about 8 minutes, and then cool.
• Blend together flour, sugars, and salt in food processor.
• Then add butter and blend until a dough begins to form.
• Transfer to a bowl and knead in oats and toasted coconut until well combined.
• Reserve 3/4 cup of dough.
• Press remainder of dough evenly into bottom of a buttered 13x9-inch metal baking pan.
• Spread jam over it.
• Crumble reserved dough evenly over jam.
• Sprinkle with remaining 3/4 cup untoasted coconut.
• Bake in middle of oven until golden, 20-25 minutes.
• Cool completely in pan on a rack.
• Loosen from sides of pan with a sharp knife.
• Lift out in one piece and transfer to a cutting board.
• Cut into 24 bars.
• Note: Bars can be made 3 days ahead and kept in an airtight container.

RASPBERRY OATMEAL BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, oats and butter until crumbly. Press 3 cups of the crumb mixture into a greased 13x9-in. baking pan. Bake 10 minutes. Cool on a wire rack 5 minutes., In a small bowl, stir preserves and water until blended. Spread over crust. Sprinkle with remaining crumb mixture. Bake 25-28 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• 1. Line an 8x8-inch baking dish with aluminum foil. Once lined, spray the inside of the foil lined baking dish with a no-stick cooking spray; set dish aside.
• 2. In a medium size bowl, add the flour, soda and salt. Stir ingredients with a spoon to mix. Now add the brown sugar, oats, and butter. Mix ingredients with a pastry blender, to form a crumbly mixture. (I used a fork to mix the ingredients together thoroughly. It did take at least 5 minutes to blend everything together.)
• 3. Add 2 cups of the oatmeal crumb mixture into the baking pan. Press the crumb mixture down firmly with your hand.
• 4. Spread the preserves to within 1/4 inch from the edge of the pan.
• 5. Sprinkle remaining oatmeal crumb mixture over the preserves. Press the crumb mixture some-what firmly on top the preserves.
• 6. Place pan in a preheated 350 degree oven, and bake bars for 40 minutes.
• 7. Once the bars are baked, allow to cool to room temperature. (I then refrigerate the bars for a couple hours, so they can firm up a bit.)
• 8. Use aluminum foil to lift bar mixture from the pan. Cut bars into 12 squares.
• 9. *Note: I made these bars twice, once using raspberry preserves, and the other using home-cooked strawberry jam, but I found I much preferred the bars with the raspberry preserves. I think these bars would taste great using apricot preserves, or another kind of tart-tasting jam or preserves.

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
• Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
• Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

RASPBERRY OATMEAL

Steps:

• Cook oats according to directions on package.
• When you add the oats to the milk, add the raspberries as well if you are using frozen. Otherwise, skip this step.
• When oats are done, add remaining ingredients and mix well. Yum!

RASPBERRY OATMEAL SQUARES

Steps:

• Mix all ingredients, except jam, well, in order given.
• Put 1/2 the mixture on bottom of greased 9"x13"x2" pan. Spread with raspberry jam. Crumble the remaining oatmeal mixture over top of jam.
• Bake at 325 for 30 minutes or until done.

NECTARINE-RASPBERRY CRISP WITH SPICED-OATMEAL CRUMB TOPPING

Steps:

• For topping:
• Mix flour, oats, sugar, brown sugar, cinnamon, salt, and cardamom in medium bowl. Add melted butter and rub in with fingertips until mixture comes together in small clumps. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• For fruit mixture:
• Position rack in center of oven and preheat to 375°F. Butter 11x7x2-inch glass baking dish. Combine nectarines, raspberries, sugar, and cornstarch in large bowl; toss to blend. Transfer mixture to prepared baking dish. Sprinkle topping evenly over fruit. Bake until fruit mixture is bubbling thickly and topping is golden brown, about 50 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.

RASPBERRY ALMOND OATMEAL COOKIES

Steps:

• Cream butter, beat in sugars.
• Beat in water, extracts and eggs.
• (Will look curdled.)
• Stir in rest of ingredients well.
• Drop by Tbls. onto ungreased cookie sheet. Make a small well in centers, fill with a teaspoons of raspberry preserves or jam.
• Take a tiny piece of dough and kindof half cover the jam down the center over just the jam.
• Bake for about 9-11 minutes at 400º.
• Let set on cookie sheet for 1 minute, remove to wire racks to cool.
• Seems like I got about 3 1/2 dozen -- I didn't get to count them, they were being eaten too fast!

REFRIGERATOR RASPBERRY OATMEAL

Steps:

• Combine milk, oats, yogurt, raspberry preserves, chia seeds, and almond extract together in a jar or container with a tight-fitting lid. Cover and vigorously shake mixture until well mixed. Remove lid and stir in raspberries. Cover and refrigerate at least 6 hours.

RASPBERRY VANILLA REFRIGERATOR OATMEAL

Steps:

• Directions.
• In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.

RASPBERRY AND OATMEAL SWIRLS

Steps:

• Put the frozen raspberries into a blender with the sugar, and puree. You may have to be patient as they will be difficult to blitz at first since they are extremely hard when frozen.
• Spoon 1 to 2 teaspoons of the raspberry puree into each glass, top with 2 tablespoons of the yogurt and sprinkle a layer of cookie crumbs on top.
• Cover the crumbs with 1 more layer of yogurt, then raspberry puree and finally cookie crumbs again.
• These can be prepared the night before, in which case don't sprinkle the final layer of cookie crumbs until you are ready to eat the swirls but leave the glasses with the yogurt on top, covered with plastic wrap.

RASPBERRY OATMEAL MUFFINS

Steps:

• Soak oats in buttermilk for 15 minutes.
• Preheat oven to 375F and grease/line muffin tins.
• Add oil, apple sauce, molasses, egg, and vanilla to the bowl with the oats and buttermilk and combine.
• In a separate bowl, combine flours, oats, brown sugar, cinnamon, baking powder, and baking soda.
• Combine wet and dry ingredients until dry ingredients are moistened.
• Stir in raspberries (I coat them with a dusting of flour before stirring them in so that they don't bleed into the batter).
• Spoon batter into muffin cups and bake for 20 minutes or until muffins test ready.
• Let cool in muffin tins for about ten minutes before removing and letting cool on cooling racks.

RASPBERRY OATMEAL SMOOTHIES

Steps:

• In blender, place ingredients.
• Cover; blend on high speed until smooth.
• Pour into 2 glasses; serve immediately.

SUNNY'S RASPBERRY AND OATMEAL LATTICE COOKIE SANDWICHES

Steps:

• Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or nonstick aluminum foil.
• Melt the base. In a medium pot on medium heat, add the brown sugar, butter and pumpkin pie spice. Cook, stirring, until the butter melts and the mixture is less gritty.
• Finish the batter. In a large bowl, add the oats, flour, almond extract and egg and toss. Slowly add the butter mixture from the pot while constantly stirring the oat mixture.
• Bake and rest. Use a teaspoon to drop the batter on the prepared baking sheet about 3 inches apart to allow spreading. This will take patience and several batches. Also, to avoid a big glob, try to gently press the oats so they aren't in a mound.
• Bake on the center rack until the edges are caramelized and the centers stop rapidly bubbling, 5 to 6 minutes. Remove and leave on the baking sheet for 5 minutes, then transfer the entire sheet of parchment onto a wire rack. After a few more minutes, transfer the cookies from the parchment to rest directly on the wire rack. Continue until all the batter is cooked and the cookies are fully cool and rigid, 15 to 20 minutes.
• Fill and serve. Pick 2 cookies with approximately the same size and shape and spread about 1/2 teaspoon of raspberry jam on the bottom/flat side of one cookie, then sandwich the matching cookie's bottom/flat side to the other; repeat until done. Store in an airtight container in a cool place, even the fridge, for up to 1 week. Happy holidays and happy cookie making!

RASPBERRY OATMEAL BARS WITH TRUVIA® BAKING BLEND

Steps:

• Preheat oven to 325 degrees F.
• Place oats, flour, cinnamon, butter, salt, vanilla and Truvia® Baking Blend in mixing bowl, mix on low speed for 1 minute.
• Scrape sides of bowl, mix on medium speed for 2 minutes.
• Place 2/3 of oat mixture into greased 13-by-9-inch baking pan; set aside remaining 1/3 of mixture for topping.
• Press oat mixture into bottom of pan to form crust.
• For filling: blend raspberries, Truvia® Baking Blend, lemon juice and cornstarch until uniform. Spread over pressed oat mixture.
• For topping, add remaining oatmeal mixture.
• Bake at 325 degrees F for 35 to 40 minutes until golden brown.

BLACK RASPBERRY OATMEAL BARS

Steps:

• Preheat the oven to 375 and grease a 9X13 pan.
• In a large bowl, mix the cake mix, 2 cups of the oats, butter, applesauce, and vanilla. Add the remaining oats a little at a time until the mixture just starts to form big clumps. (Discard the rest.).
• In a separate bowl, mix the preserves, water, and lemon juice. Press 1/2 the crust dough in the pan. Slather on the preserve mixture, keeping away from the very edges so the fruit doesn't burn. Sprinkle remaining crust mixture on top.
• Bake for 18-20 minutes, until the top crust is lightly browned.