Raspberry-oatmeal squares

Yield: 16 Servings

Measure Ingredient
10 ounces Frozen raspberries in light syrup, thawed
2 tablespoons Sugar
2 tablespoons Cornstarch
¼ teaspoon Almond extract
⅓ cup Margarine, softened
⅔ cup Brown sugar, firmly packed
1 teaspoon Vanilla extract
1 cup Quick-cooking oats, uncooked
¾ cup All-purpose flour
¼ cup Whole wheat flour
½ teaspoon Baking soda
⅛ teaspoon Salt
\N \N Vegetable cooking spray

Combine raspberries, sugar, and cornstarch in a saucepan; stir until smooth. Bring to a boil, stirring constantly, and cook 1 minute or until thickened. Remove from heat, and stir in almond extract. Set aside.

Beat margarine at medium speed until fluffy; add brown sugar, beating well. Add vanilla; beat well.

Combine oats and next 4 ingredients in a small bowl; stir well. Add to creamed mixture, stirring until mixture resembles coarse meal.

Press 2 cups oat mixture evenly into bottom of a 9-inch square baking pan coated with cooking spray; set remaining oat mixture aside. Bake at 375-degrees for 6-8 minutes or until crust looks puffed.

Spread raspberry mixture evenly over prepared crust; top raspberry mixture with remaining oat mixture, gently pressing remaining oat mixture into raspberry mixture. Bake at 375-degrees for 15 - 17 minutes or until golden. Cool completely in pan on a wire rack. Cut into squares.

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