Products used in this recipe
Raspberry Crumble Oat Squares
Yield: 50 Servings (1 square each)
Yield: 50 Servings (1 square each)
Sweet raspberry filling and a crumbly oat topping pair perfectly in these kid-friendly squares—excellent as a tasty breakfast or snack option with homemade appeal.
Preparation Instructions:
Step 1
The day before service, thaw margarine under refrigeration overnight.
Step 2
Preheat oven to 200°F.
Step 3
Cut the margarine into chunks and place in small hotel pan. Heat in 200°F oven for about 15 minutes or until butter is melted. Remove butter mixture and increase oven temperature to 325°F.
Step 4
Add 3 Tbsp. vanilla extract and 1 Tbsp. lemon extract to the melted butter and stir.
Step 5
Mix flour, oats, brown sugar, salt and baking powder in a large bowl. When combined, pour the melted butter mixture into the dry ingredients and mix well. Reserve 2 cups of the mixture for topping.
Step 6
Spray a 26x18-inch baking sheet with non-stick spray, place a piece of parchment paper down and spray that as well. Place mixture (minus 2 cups of reserve) on the baking sheet and use a roller to press firmly to create an even, flat base. Set aside.
Step 7
Place frozen raspberry crumbles in a bowl and add the white sugar and 1 Tbsp. vanilla extract. Stir to mix. Spread the raspberry mixture evenly on oat mixture base. Sprinkle the 2 cups of reserved topping over the raspberry layer.
Step 8
Bake in 325°F oven for 25-28 minutes. Allow to cool before cutting into 50 pieces.
Meal Components
1 oz. eq. grain, 1 oz. eq. WGR grain
*Recipe submitted by Rescue Union School District
