Best Lemony Raisin Oatmeal Bars Recipes

OATMEAL RAISIN BAR COOKIES

Steps:

• Preheat oven to 350°F Line an 8×8-inch baking pan with parchment paper (optional, but aids in getting cookies out of pan).
• Whisk together flour, sugar, brown sugar, baking soda, salt and spices in a large bowl.
• Make a well in the center of the flour mixture and stir in vanilla, egg and melted butter until smooth. Stir in oats and raisins until they are evenly distributed.
• Pour dough into prepared pan and spread into a even layer with a spatula or your fingers. Bake for 22-26 minutes, or until bars are set and the center no longer looks wet. Edges will be golden brown. Cool pan on a wire rack before slicing. Cut into rectangular bars to serve.

OLD FASHIONED SPICY OATMEAL RAISIN BARS

Steps:

• Combine raisins with water, and simmer for 10 minutes.
• Add oats and all other remaining ingredients; blend, then beat at medium speed for 1 minute.
• Spread evenly in greased 13x9" pan, and bake at 350F (375 at high altitude) until top springs back when touched lightly in the center (15-20 minutes).

LEMON OAT BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar, salt and cinnamon; cut in butter until crumbly. Press 3 cups into a greased 9-in. square baking pan; set remaining oat mixture aside. Bake at 350° for 10 minutes. , In a small bowl, combine the milk, lemon juice and zest. Pour over crust. Sprinkle with reserved oat mixture. Bake for 25-30 minutes or until edges are brown. Cool on a wire rack.

OATMEAL-RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
• Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

LEMONY OATMEAL RAISIN WALNUT SQUARES

Steps:

• 1. HEAT oven to 375 F. Lightly grease a 9 x 13 pan; set aside.
• 2. In saucepan, COMBINE raisins, sweetened condensed milk, lemon juice and lemon rind. Cook and stir over medium heat just until bubbly. Cool slightly.
• 3. In bowl, COMBINE butter, brown sugar and vanilla; beat well.
• 4. ADD flour, baking soda and salt; mix well. Stir in oats and walnuts.
• 5. RESERVE 2 cups oat mixture for topping. PRESS remaining mixture into prepared pan.
• 6. SPREAD raisin mixture to within 1/2 inch of edges. SPRINKLE with reserved oat mixture; press lightly.
• 7. BAKE 25 to 30 minutes or until golden brown. Cool completely on wire rack. Cut into 48 squares (or the size you prefer them to be).

OLD-FASHIONED OATMEAL RAISIN BARS

Steps:

• In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring., Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. , Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

OATMEAL RAISIN BARS

Steps:

• Heat oven to 375. Mix raisins, milk, lemon juice, and rind in a saucepan; heat until bubbly. Set aside. In a large bowl, cream butter sugar, and vanilla; add dry ingredients. Add oats and nuts. Spread half of the oat mixture in a greased 9 x 13 inch pan. Pour raisin mixture over top and cover with remaining oat mixture. Bake 25 minutes or until light golden brown. Slice into bars when cool. Store in refrigerator.