Back to the school Yard... Berry Oat Bars...

The day was a flutter.
Or more like a blur.

There was a baking flurry that involved vegan raisin cinnamon ginger muffins, chocolate granola bars gone wrong (an attempt to substitute brown sugar for honey that did not hold together...thank you to the bees for the magic they create with flower nectar...) and delicious brown sugar oat shortbread cookie bars topped with raspberry preserves and crumble... salty sweet perfection.

A recipe.

This makes a large sheet pan worth of cookies, i imagine they freeze well or if you feel like sharing, your neighbors or friends will appreciate them... or if you like, make a half recipe...

Pre heat oven to 350

Mix 1 1/2 cups oats in a cuisinart... till they resemble flour

Add

1 lb butter- cut into tiny cubes and cold

Mix in a cuisinart, or by hand, with:

1 1/2 cups brown sugar

1/2 cup oats 

 3 1/2 cups flour

1 12/ teaspoon salt

1/2 teaspoon nutmeg

Mix until it resembles sand, or, if you squeeze some with your fist it mostly holds together

Line a baking sheet with parchment or foil,

press all but about 2/3 cup into the sheet pan

Chill the sheet pan for a bit in the refrigerator if you have time, and what you have left in the freezer.

Remove sheet pan from fridge and spread 3/4 cup raspberry jam across the shortbread in an even layer with a spatula

Remove remaining dough from freezer and crumble evenly across the top of the jam

Bake until golden brown on top, about 25 minutes

These were just the afternoon pick up we needed as we transitioned back to school.
                 The smiles on the kids faces, said the same.

                               Illustration from the Mary Frances Sewing Book.  (its Full of Magic.)