Cinnamon-Raisin Squares

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A great little oatmeal bar cookie perfect for tucking into pockets or school lunches. Leave off the icing and you can even eat it for breakfast. SAM

2 cups rolled oats, uncooked
1 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
3/4 cup butter, melted (1 1/2 sticks)
1 cup dark raisins
1/4 cup apple jelly
Cinnamon Icing

Preheat the oven to 350 degrees F. Grease and flour a 9-inch square pan and set aside. In a large bowl, combine the oats, flour, brown sugar, cinnamon, and baking soda. Stir in the butter. Remove 1 cup of the oats mixture and set aside. Pat the remaining mixture into the prepared pan. In the same bowl, combine the raisins and jelly and toss with the reserved 1 cup of oat mixture. Sprinkle over the layer in the pan. Bake for 30 minutes or until the edges are golden brown. While warm, cut into 1-inch squares. Cool in the pan. Drizzle with Cinnamon Icing.
Makes 18 squares.

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2 Responses to Cinnamon-Raisin Squares

  1. […] continues at rockyroadoflove brought to you by diet.medtrials.info and […]

  2. Nice recipe emily! waiting for the icing. May be I’ll try this with jaggery or sugar. We don’t get brown sugar easily as it is not widely used.

    No brown sugar? The caramel taste is what’s important. You can caramelize white sugar. I’ve never done it, but I believe you stir it over heat until it begins to brown. I’ll see what I can find out.

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