It got “cold” here for a few days. I am talking 55-degree-mornings, turn-the-A/C-off, bust-out-the-tea-and-sweatshirts cold.
I love it. Before I changed my daily coffee from iced to steaming, and really enjoyed the euphony of nature that you can hear outside when the hum of neighborhood A/C units turn off, I busted out the oats. Oats always have to be cooked, so in my mind, they are marked as a “cold-weather” food. In light of the cold weather, I purchased a two-pound canister of oats and proceeded to scour my bookmarked oat-related recipes.
I landed on this one. Eat them warm and feel free to jazz it up by changing the fruit to some other berry. We had these for breakfast, but you could also throw some icecream on them and call it dessert!
Raspberry Oat Bars
adapted from Baked: New Frontiers in Baking from the Baked Bakery in Red Hook, Brooklyn
For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
For the raspberry filling:
1/4 cup brown sugar
1 tablespoon grated orange zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh orange juice
2 tablespoons unsalted butter, melted and cooled
Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of foil in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the foil.
Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a bowl and mix. PStir in butter until loose crumbs form.
Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.
Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares and serve.