Oatmeal Raspberry Bars

You and I have known each other for a while now, huh?

So I really don't need to remind you of my 'lemons into lemonade' philosophy, right? Good. I knew I liked you...

These raspberry bars are for a little lemonade maker named, Lilah.

::Hi Lilah!::

Lilah can't read yet, she's too little. So someone's gonna' have to read that to her, k?

I hope she likes raspberries...

I picked these sweet little berries from the garden this morning, just before it started to warm up. I've had berries on the brain lately, and for good reason. Every year, like clockwork, the beginning of July is the start of raspberry season here in Portland. Last year, I had so many berries they were hard to keep up with.

Remember those ginger raspberry scones?

Mmmm...

I even wrote an article all about raspberries for the Portland Farmers Market just last week.

Berry brain I tell ya'.

For these bars, you will need about 3/4 cup of raspberry jam. I didn't have any this morning so I just combined a little sugar (about 3/4 cup), 2 cups of raspberries, and a whole lotta' love into a saucepan and simmered it down until thick (10 min.). Really. You can do it too.

I also added whole oats, and whole wheat flour to the recipe to give the dessert some character, health, and a mild, nutty flavor. Enjoy!

Oatmeal Raspberry Bars

adapted from Deborah Madison's Jam Bars

1/2 cup unsalted butter

1/2 cup powdered sugar

1/2 cup brown sugar

1 cup whole oats

1 cup all-purpose flour

1/2 cup whole wheat flour

1/4 tsp. salt

1 farm-fresh egg

1 1/2  tsp. vanilla

1/2 tsp. baking powder

1/2 tsp. cardamom

1/4 tsp. ground ginger

1/2 tsp. cinnamon

3/4 cup raspberry jam

3/4 cup chopped walnuts (optional)

Preheat oven to 350°F, and butter a 2 quart baking dish. Set aside. In a stand mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Once combined, add the egg and vanilla until smooth and well mixed. 

In a medium sized bowl, combine all dry ingredients except the walnuts (if using). Gradually, add the dry ingredients to the butter and sugar mixture and mix at a medium speed until a nice dough forms. Once combined, remove about 3/4 cup of the dough and set aside. Take the rest of the dough and press it down evenly into the buttered baking dish. Smooth out the top, and add the jam in an even layer to the top of the dough. 

If using walnuts, add the chopped walnuts to the reserved dough until combined. Drop this dough mixture on top the jam in bits until all of the reserved dough has been used. Bake in the center rack of a 350°F oven for approximately 40 minutes, or until the top of the bars turn slightly golden. Allow to cool before cutting into squares.