Add additional oatmeal.
Preheat oven to 375?.
Butter an 8" square baking pan.
In a food processor (or use a pie cutter), pulse the flour, sugar and salt to combine. Add the butter and pulse just until the dough comes together. Transfer to a bowl and gently knead in the oats.
Press all but 1/2 cup of the dough into the prepared pan. Spread the jam evenly over the dough, leaving a 1/4" border around the edges. Scatter the raspberried over the jam and sprinkle with the remaining dough.
Bake until the edges are golden, 15 to 28 minutes.
Let cool at least 10 minutes before sclicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (87g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 141 (44%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 38.1mg||12 %|
|Sodium 43.5mg||2 %|
|Potassium 117.8mg||3 %|
|Total Carbohydrate 42.4g||12 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 39.3g|
|Protein 4.5g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 324
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