And just like that *snapping fingers* the dog days of summer have come to an end.
Baby-girl is off at what is her first day of Middle School, Boy is slowly waking from the last days of his summer break and in spite of the protests about school and all of it’s responsibilities starting anew, each of us are eager for a more regular routine and cooler temperatures.
Our fingers are crossed that the soon to be ripening second round of raspberries will present their delicious offerings in a more deliberately paced succession rather than filling our buckets over the course of a single week.
Meghan, ever the practical child, insisted that breakfast was a MUST in order to be fully prepared for her first day of school. And she continued, it had to be a yummy, sustaining and quick to go but doesn’t need refrigerating or ‘fancy things’ like dishes or silverware.
Digging through the ‘family favorites’ recipe box, she victoriously declared that she’d found the perfect candidate and she was going to make it. Passed along to us by friend Emily, we’ve made this using store bought preserves, but have found that from the garden raspberry preserves suit us much better.
“What’s even more amazing Mama – is that we can use the preserves we made earlier this summer – if it hasn’t all been eaten yet.” As she nodded her head at her brother who was hungrily eating his second biscuit with preserves.
This is an easy ‘from scratch’ recipe that we hope you enjoy as much as we do. Nearly every time that we’ve made this, it’s disappeared within hours, with each person claiming a crisp corner, the gooey middle, or as Meghan has said the middle edge – as it has the right combination of gooey and crispy with just a touch of ‘just-right’ in between.
Raspberry Oatmeal Breakfast Bars
1/2 C unsalted butter, room temperature
1 C light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 C all purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 C old fashioned rolled oats, divided into 1-3/4 C and 1/4 C
1 C raspberry jam or preserves (homemade or store bought)
Preheat oven to 350 degrees F and place rack in center of oven. Grease a 9 x 9 inch pan and set aside.
For the Oatmeal Bars:
- In the bowl of an electric mixer, blend together the butter and sugar until light and fluffy. Add egg and vanilla extract and mix thoroughly.
- In a separate bowl whisk together flour, baking soda, and salt and carefully add to the butter mixture and blend until well combined.
- Stir in 1-3/4 cups of the rolled oats.
- When fully blended, press 2/3 of the dough mixture into the baking dish.
- Set aside the remaining dough.
- Spread the raspberry jam or preserves over the dough in the baking dish.
- To the remaining 1/3 of the dough add the 1/4 cup of rolled oats. (It should be dry and crumble easily).
- Crumble this mixture evenly over the top of the raspberry jam.
- Bake for about 25 – 30 minutes or until nicely browned.
- Place on a wire rack to cool and then cut into 2-inch squares.
Note: These are best if made the day before serving. Store leftovers in the refrigerator.
From our home to yours, we hope that you enjoy this dish and we wish you and yours a good weekend, and if you’ve school days ahead of you this fall – may you experience success and good memories.
Until next time, may your knees be green, and your spirits light.