Happy Easter!! I hope everyone is enjoying their weekend. This Thursday I went to see The Hunger Games. Although I have not read the book, I thought the film was amazing. The movie was about two hours long and for a film to be that long, I didn’t notice the time. After the movie was over, I sat in the theater unsatisfied because I wanted more. I sensed that there is going to be sequel because how the movie ended. I highly recommend this movie, you have to see it.
After watching The Hunger Games, I had a urged to bake. I have a huge tub of old fashion oats and haven’t touch it until the spring semester. I have brainstormed the possible ways that can use oats. I thought chocolate chip oatmeal cookies and crisps, but I came across a recipe from 17andbaking and I knew I had to give it a try.
Taking Elissa and Gourmet suggestions, the final product of these bars are delicious. Many people thought the bars were too sweet, but I thought they were perfect. Even perfect for breakfast or a snack (maybe a not so healthy snack).
Although this recipe calls for raspberry jam, you can you use any other jam or preservatives that you like. I happen to like raspberry preserves so it worked well for me. I think the next time I will try to use fresh raspberries, but have to wait until raspberries reached their sweetness.
Elissa from 17andbaking mentions that she decreased the amount of sugar from the original recipe, because the raspberry bars were way too sweet. I also went to Gourmet’s website to see if there were any other suggestions. A few people on the Gourmet’s website noted to use a sugar-free jam. I also want to note that I had a difficult time spreading the jam, so heating it for a few seconds may help you spread the jam evenly. I included the original website for these bars if you wanted to compare and to see the original ingredients.
Raspberry Oat Crumble Bars
1 1/4 cups flour
1/3 cup packed light brown sugar
1/2 tsp salt
5 oz (10 tablespoons) cold unsalted butter, cut into pieces
1 tablespoon milk
1 1/2 cups old-fashioned oats
3/4 cup seedless raspberry jam (I used sugar-free raspberry preserves)
Preheat oven to 375 degrees F.
Mix the flour, sugar, and salt in the bowl of a food processor, then add the butter and pulse until a dough starts to form. Blend in the milk. Transfer the dough to a bowl and knead in the oats until well combined.
Put 3/4 cup dough off to the side (this will be used as the crumble.) Press the rest of the dough evenly into a buttered 9×9″ metal baking pan. Spread the jam evenly over the top and crumble the reserved dough evenly over the top.
Bake in the center of the oven until golden, 20-25 minutes, and cool completely in the pan on a rack. Use a knife to loosen the sides, lift it out, and cut into bars on a cutting board.