Oatmeat raspberry crumb bars by fav fam recipies

Ingredients

• 2 1/2 c. flour
• 2 1/2 c. quick cooking oats
• 1 1/2 c. brown sugar, packed
• 1/2 c. macadamia nuts, chopped (optional)
• 1/2 c. shredded coconut
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 1 1/2 c. butter, melted
• 1 (21 oz) can raspberry pie filling
• 1 tsp. cinnamon

Instructions

• Preheat oven to 350-degrees.
• In large bowl, mix flour, oats, brown sugar, macadamia nuts, coconut, salt and baking soda, using pastry blender. Stir in melted butter until well mixed.
• Reserve 2 cups oat mixture for topping.
• On bottom of ungreased 15x10x1-inch pan, firmly press remaining oat mixture.
• Bake 15-20 minutes or until crust just begins to brown.
• Using a rubber spatula, carefully spread pie filling over warm crust.
• Stir cinnamon into reserved oat mixture. Sprinkle oat mixture over filling; pressing lightly into filling.
• Bake 20-25 minutes or until top is golden brown. Cool completely in pan (30 minutes or so). Cut and serve.
• Makes appx 48 small (snack-size) bars (or 24 larger (dessert size) bars).

Strawberry oatmeal bars (pioneer woman)

• 1-3/4 stick Cold Butter, Cut Into Pieces
• 1-1/2 cup All-purpose Flour
• 1-1/2 cup Oats (quick Or Regular)
• 1 cup Packed Brown Sugar
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 jar (10 To 12 Ounce) Strawberry Preserves

Preheat the oven to 350 degrees. Butter a 9 x 13 or 8 x 10 baking dish. 

Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around. Sprinkle the other half of the oat mixture over the top and pat lightly again. 

Bake until light golden brown on top, about 35 to 40 minutes. Remove from the oven and let cool in pan. 

When cool, cut into squares and serve. Yum!