And talk about versatility! I used raspberry preserves for the filling, but any fruit preserve works here. Strawberry, blueberry, blackberry and apricot preserves would be equally amazing. So would orange marmalade!
Super easy (thanks to the food processor) and definitely something you need to sink your teeth into.
Maple-Brown Sugar Oatmeal Bars with Raspberry Filling
Cooking spray
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 packed light or dark brown sugar
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter, chilled and cut up
2 tablespoons pure maple syrup
1-2 tablespoons water
1 teaspoon pure vanilla extract
6 tablespoons raspberry preserves or any fruit preserve of choice
Preheat the oven to 350 degrees. Coat an 8-inch square pan with cooking spray.
In a food processor or large bowl, combine the flour, oats, brown sugar, baking powder, cinnamon, and salt. Process or mix until blended. Add the butter, maple syrup, 1 tablespoon of the water, and vanilla and process or mix well with your hands until the mixture is crumbly and stays together when you pinch it together with your fingers. If necessary, add another tablespoon of water to get a dough that holds together when you pinch it.
Press half of the mixture into the bottom of the prepared pan. Spread the raspberry preserves over top. Sprinkle the remaining oat mixture over top (in an even layer) and then gently press the mixture into the preserves.
Bake for 20 to 22 minutes, until the top is golden brown and the filling is bubbly. Cool completely on a wire rack.
Cut into bars and serve. Store leftovers in an airtight container.
Makes 12 bars
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