Raspberry, Blueberry, Cranberry Oat Bars



Raspberry, Blueberry, Cranberry Oat Bars


Oh hello there, you pretty little thing.

I’m just going to get this out there: these have flour. They also have sugar. And alas, they have a bit of butter. No apologies! We’ve finished our 21 DSD, yo! We are celebrating. Not with immense amounts of crap, but with little treats of decadence, like this beauty.

Raspberry, Blueberry, Cranberry Oat Bars

Raspberry, Blueberry, Cranberry Oat Bars

These are easy to throw together for a lat minute barbeque or picnic at a friends, and hint: they freeze really well! So if you make a batch and freeze them, simply so you can pop one out every once in a while, then you have good ideas. Those moments are especially needed when you have been deep cleaning the house for hours and just need a dang break, or when you are headed to an appointment that you are dreading, or if you are about to take a contemplative walk by yourself. These darlings are appropriate for any of these occasion.

Raspberry, Blueberry, Cranberry Oat Bars

Raspberry, Blueberry, Cranberry Oat Bars

Raspberry, Blueberry, Cranberry Oat Bars

Raspberry, Blueberry, Cranberry Oat Bars

I hope you are all enjoying your week so far! And if you have been doing the 21 DSD, congratulations! If you are currently doing the 21 DSD, keep up the good work! You’ve totally got this! 🙂 Happy Wednesday, folks. xx

Raspberry, Blueberry, Cranberry Oat Bars

Makes 16 bars

1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1 stick + 2 tablespoons cold unsalted butter, cut into pieces
scant 1 cup rolled oats
1/3 cup raspberry jam
1 cup berries (I had blueberries & cranberries on hand! Also, if frozen, thaw thoroughly, then be sure that the thawed amount comes to 1 cup)

Preheat the oven to 375 degrees F. Line an 8×8-inch baking pan with parchment paper, then lightly butter the parchment. Set aside.

Pulse the flour, brown sugar, and salt in food processor (you can also use a pastry cutter for this step, just be sure to cut it in thoroughly). Add the butter and pulse until it comes together into a dough. Turn into a bowl and, using your hands, gently knead in the oats.

Set aside 1/2 cup of the dough and press the rest into the bottom of the pan. Spread the raspberry jam over the dough, leaving a 1/4-inch border. Place the berries over the jam, then sprinkle with the remaining dough.

Bake for 22-25 minutes, or until the edges are golden brown. Let cool for 30 minutes on a cooling rack and then cut into squares.

NOTE: These are best served the day they are baked, but you can store any remaining bars in an airtight container (layered with parchment paper) at room temperature for up to 2 days. If freezing, be sure to place parchment between the layers, and be sure to wrap with plastic wrap.


Source: adapted from The Yellow Table

Listening to: Joshua Radin

FRIENDS!!! I snagged this recipe from Anna at The Yellow Table, who is an amazing cook and baker! She is also in the process of writing a cookbook. She is self-publishing, which means that she needs all the help she can get! Click here to hear more about who Anna is, and how you can support this venture. Kudos on your cookbook adventure, Anna! xx


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