A quick and easy shortcut take on the classic
oat-crumb cookie bar using a yellow cake mix.
Raspberry Oatmeal
Bars
- 1 (18.25-ounce) package yellow cake mix
- 2 1/2 cups quick-cooking oats, uncooked
- 3/4 cup butter or margarine, melted
- 1 cup (12-ounce jar) raspberry preserves
or jam*
- 1 tablespoon water
- Preheat oven to 375°F (190°C).
Grease a 13 x 9 x 2-inch baking pan; set aside.
- Combine dry cake mix and oats in large
bow; add melted butter and stir until crumbly. Measure half of
crumb mixture (about 3 cups) into prepared baking pan. Press
firmly to cover bottom.
- Combine preserves with water; stir until
blended. Spread over crumb mixture in pan. Sprinkle with remaining
crumb mixture over preserves; pat firmly to make top even.
- Bake for 18 to 23 minutes or until top
is very light brown. cool in pan on wire rack; cut into bars.
Store in airtight container at room temperature.
Makes about 4 dozen bars.
*Apricot, blackberry or strawberry can
be substituted.
