Raspberry Oat Squares

Raspberry oat squares are a must-have: simple oat bars smothered with fresh raspberries and preserves.

Sometimes I cut these squares bigger. Then I can still say, "I was good, I only ate two."

This recipe can be made in a standing mixer or a food processor.

Ingredients

• 2½ cups (600 ml) all-purpose flour
• 2/3 cup (160 ml) granulated sugar
• ½ teaspoon (2.5 ml) table salt
• 16 tablespoons (240 ml) unsalted butter (2 sticks) plus 2 tablespoons (30 ml), cut into ½-inch (1 cm) pieces and softened to cool room temperature
• ¼ cup (60 ml) packed brown sugar light or dark
• ½ cup (120 ml) rolled oats old-fashioned
• ½ cup (120 ml) pecans chopped fine
• ¾ cup (180 ml) raspberry preserves
• ¾ cup (180 ml) fresh raspberries
• 1 tablespoon (15 ml) fresh lemon juice

Method

1. Adjust the oven rack to the middle position and heat the oven to 375 degrees (190°C). Cut an 18-inch (46 cm) length of foil and fit it into the length of a 13 by 9-inch (33x23 cm) baking dish, pushing it into the corners and up the sides of the pan; allow the excess to overhang the pan edges. Spray the foil-lined pan with nonstick cooking spray.
2. In the bowl of a standing mixer or food processor, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons (240 ml) butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1½ minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons (240 ml) butter pieces over flour mixture and pulse until mixture resembles damp sand.)
3. Measure 1 ¼ cups (300 ml) of the flour mixture into a medium bowl and set aside; distribute the remaining flour mixture evenly in the bottom of the prepared baking pan. Using your hands, firmly press the mixture into an even layer to form the bottom crust. Bake until the edges begin to brown, 15 to 18 minutes.
4. While the crust is baking, add the brown sugar, oats, and nuts to the reserved flour mixture and toss to combine. Work in the remaining 2 tablespoons (30 ml) butter by rubbing the mixture between your fingers until the butter is fully incorporated. Pinch the mixture with your fingers to create nut-sized clumps, then set the streusel aside.
5. Combine the preserves, raspberries, and lemon juice in a small bowl; mash with a fork until combined but some berry pieces remain.
6. Spread the filling evenly over the hot crust, then sprinkle the streusel topping evenly over the filling (do not press the streusel into the filling). Return the pan to the oven and bake until the topping is deep golden brown and the filling is bubbling, 20 minutes. Cool to room temperature on a wire rack, then remove from the baking pan by lifting the foil extensions. Cut into squares and serve.

Source reference

Curation note (defect fix, AI-corroborated): this recipe is archived from blimacake.com and kept as its own version. In the mixing step, the food-processor parenthetical was left unclosed in the source (“(If using food processor … pulse until mixture resembles damp sand.” with no closing bracket). During curation an AI web search identified the recipe’s published original, America’s Test Kitchen / Cook’s Illustrated “Raspberry Streusel Bars”, whose food-processor sentence ends at that same point; the parenthesis was simply closed. No cook-from value was added or changed.