{"id":39,"date":"2022-03-30T18:10:00","date_gmt":"2022-03-30T18:10:00","guid":{"rendered":"https:\/\/easygayoven.com\/?p=39"},"modified":"2024-02-15T22:46:48","modified_gmt":"2024-02-16T03:46:48","slug":"raspberry-oat-crumble-bars","status":"publish","type":"post","link":"https:\/\/easygayoven.com\/raspberry-oat-crumble-bars\/","title":{"rendered":"Oat Raspberry Bars"},"content":{"rendered":"\n
\"Slices<\/figure>\n\n\n\n

These oat raspberry bars are the last, last-minute dessert you’ll ever need. They come together in less than two hours, there’s no waiting for butter to soften, and the base and the topping are actually the same dough. Plus, if you really don’t want to go through the trouble of making raspberry filling, you could totally just use your favorite preserves from the store.<\/p>\n\n\n\n

Oats come in two forms in these bars: blitzed up and whole, so you get more flavor and more texture. The raspberry filling has a citrus hit from orange zest and juice. It’s the perfect match, and the perfect offering for breakfast, bake sale, park picnic, or whatever event you’re going to as spring gets warmer.<\/p>\n\n\n\n

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Here are 4 tips for making oat raspberry bars<\/h4>\n\n\n\n
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  1. Why cold butter? <\/strong>Room temperature butter won’t give you the “crumble” you’re looking for on top.<\/li>\n\n\n\n
  2. What if I don’t have a food processor? <\/strong>Using a food processor is best to make these bars, but if you don’t have one, you could finely chop half the oats, or use a coarse oat flour. A pastry cutter would work well to mix the butter into the dry ingredients, or you could use a hand mixer or a stand mixer with a whisk attachment.<\/li>\n\n\n\n
  3. Can I use jam for the filling? <\/strong>Again, if you don’t want to make the filling, you could use whatever preserves you like. I have never tested this recipe with anything but my filling, but as long as the preserves aren’t too thick, and spread easily, I don’t see why it wouldn’t work.<\/li>\n\n\n\n
  4. How do I line the tins?<\/strong> Lining the tin with parchment on all sides will ensure that your filling doesn’t burn on the edges of the bars, and that you can easily lift them out when you go to cut them. I greased the whole tin with butter and then pressed one sheet of parchment into it, folding it at the edges so that it laid flat on the bottoms and sides. That might be difficult if you’ve never done it before, so you could also try using two sheets of parchment that are the width of the pan and laying them going from top to bottom and side to side. Make sure there’s enough overhang to lift them out after they bake.<\/li>\n<\/ol>\n\n\n\n
    \"Slices<\/figure>\n\n\n\n

    Can I make these oat raspberry bars ahead?<\/h2>\n\n\n\n

    Yes, you can prepare them as normal, then wrap the tin well in plastic wrap and aluminum foil before placing them in the freezer or refrigerator. Make sure to add a minute or two onto the baking time if chilled in the refrigerator and about 5 minutes more if baking from frozen. (And don’t stick a ceramic or glass container in a hot oven right out of the freezer.) Look for the signs of doneness to be sure: a bubbling filling on the edges and lightly golden brown tops on the crumble. <\/p>\n\n\n\n

    \"Several<\/figure>\n\n\n\n

    Did you make these oat raspberry bars? Tag me on Instagram and TikTok @easygayoven! I would love to see what you make.<\/em><\/p>\n\n\n

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    Oat Raspberry Bars<\/h2>\n\t