Well we are right into September and there is so much going on! Last week Ève & Audrey started school. They are growing up so fast! Hazel also started daycare, and earlier this week I went back to work after over a year of maternity leave. Lots of changes are going on in our house and so I’m trying to keep on top of things. That means easy breakfasts, homemade snacks for lunches and simple dinners (and tons of meal planning).
Although I’m at work, I’m still trying to keep a well stocked pantry with a little home baking and some freezer meals ready for last minute snacks or dinners. These absolutely delicious (and totally not healthy) Raspberry Oatmeal Bars are exactly what we needed this week.
I’ve actually been working a later shift, so when 3 o’clock hits, I grab a cup of coffee and one of these bars and take 15 minutes to enjoy these. It’s like a mini reset for the rest of the afternoon (plus the commute home). And frankly, I love raspberries any way, so these bars were a treat to make and i’m looking forward to making the rest of the #FoodieMamas recipes as well!
- 1-3/4 stick Cold Butter, Cut Into Pieces
- 1-1/2 cup All-purpose Flour
- 1-1/2 cup Quick Oats
- 1 cup Packed Brown Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 teaspoon cinnamon
- 1 tbsp orange zest
- 1 jar of raspberry jam (mine has seeds but use what you want)
- Preheat your oven to 350 degrees. Grease an 8×10 pan with butter.
- Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs.
- Add the cinnamon and orange zest. Stir to combine.
- Press 3/4 of the mixture into the bottom of the greased pan. Use the bottom of a glass to pack the dry mixture tightly.
- Open jar of raspberry jam and spread evenly across the oat layer.
- Sprinkle the remaining 1/4 of oat mixture on top, and place in the oven to bake for about 30 mins.
- Once the top bubbles and oats are a golden colour, its done. Wait until the pan has cooled completely, about 40 minutes, and cut into triangles.
Emily from The Best of This Life made a simple and delicious Raspberry Pear Spinach Salad.
Next on the list is Manju from Cooking Curries. She took raspberries to a whole new level with
Raspberry White Chocolate Pancakes.
A fun and creative way to use raspberries was when Deepika dipped them in chocolate in these
Chocolate Dipped Raspberries (with sprinkles)!!
Sara from Life’s Little Sweets created these delicious Vanilla Meringue Cookies with Raspberry Sauce.
Ali from Home and Plate used these little ruby gems in her Raspberry Dark Chocolate Chunk Muffins.