This isn't the first time I've had success with a recipe of Elly's. I also tried out her za'atar recipe and have continued to enjoy it with other recipes.
If you haven't checked out Elly's blog or her upcoming Eat to the Beat event, make sure to visit her.
I'm submitting this recipe to Ruth's Bookmarked Recipes, a weekly event where we get to highlight eachother's recipes.
Raspberry Oatmeal Squares
1/2 cup butter, softened
1 cup light brown sugar
1 tsp. vanilla
1.25 cups all purpose flour
1/2 tsp. baking soda
2 cups old fashioned oats, divided
1 cup raspberry preserves (or jam)
Preheat your oven to 350 and position the rack to the middle of the oven. Grease a 9" square pan with butter or cooking spray.
Sift together the flour, baking soda and salt. Set aside.
Cream together the butter and sugar until light and fluffy (about 2-3 minutes). Beat in the egg and vanilla extract until incorporated. Add the flour mixture to the butter mixture until well combined, and stir in 1.75 cups of the oats.
Press 2/3 of the mixture into your baking pan to form a crust.
Spread the raspberry jam evenly over the crust.
To the remaining mixture, add the remaining 1/4 cup oats. Crumble that mixture over the jam.
Bake for 25-30 minutes or until the top is golden brown.