My name is Delaney and I like to bake.
Sometimes I like to bake extravagant things. My mission this weekend is to learn how to make macarons. Why? A) They’re pretty. B) To the best of my knowledge, there’s nowhere to buy them in town. C) It’s a challenge. And what’s a long weekend without a baking challenge?
They’re finicky. I’m stubborn. Sounds like a match made in heaven, right?
Side note: I’d also like to learn how to pronounce macarons.
Sometimes I just want to bake something for baking therapy’s sake, and it needs to happen yesterday. Or I have friends over and need to appear hospitable. Or I’m feeling lazy (much of the time) and have a major sweet tooth (all of the time).
If you’re not a weirdo baking fanatic like me, you will be happy to hear that these bars are insanely easy. Exhibit A: The base and the crumble are the same thing(!). Exhibit B: The raspberry filling comes from a jar. Exhibit C: One bowl. No mixer.
You can whip these up, pop them in the oven, wash your dishes and watch an episode of 30 Rock before the timer beeps.
Before we get to the recipe (I’m almost done, I promise), let’s talk jam. Raspberries have seeds, and you can buy jam with or without them. I’ve tried both, and I prefer seedless. If you use jam with seeds, you probably won’t notice when you’re eating them, but you will notice shortly after when all of the seeds are stuck in your teeth. Or I just have teeth that seeds like to get stuck into.
I also recommend giving the jam a good stir before you try to spread it onto the base layer. Otherwise it’s kind of like trying to spread crunchy peanut butter on really soft white bread, if you know what I mean.
Ready … set … bake!
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup old-fashioned oats
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened
- 3/4 cup raspberry jam
- Preheat oven to 350°F. Line an 8x8 inch pan with tin foil and spray generously with nonstick cooking spray.
- In a large bowl, whisk together all-purpose flour, baking soda and salt. Add old-fashioned oats and light brown sugar and whisk or stir together until no brown sugar clumps remain.
- Using a pastry blender or clean fingertips, cut in unsalted butter until oat mixture resembles a coarse cornmeal texture. Remaining pieces of butter should be no larger than small peas.
- Press 2 cups of the oat mixture into the bottom of the prepared 8x8 pan, making sure to spread it into the corners. Give the raspberry jam a good stir in the jar so it's easier to spread, and then spread evenly on top of the base oat layer. Sprinkle the remaining oat mixture on top of the jam layer, then lightly press the oat topping into the jam.
- Bake in the preheated oven for 35 minutes or until the oat topping is golden brown. Allow bars to cool completely before cutting into squares.
Bars stay fresh covered at room temperature for up to 5 days. Recipe adapted from allrecipes.