[recipe difficulty=”easy”]

Chocolate Raspberry Oatmeal Bars


What a great combination:  raspberries and chocolate.  This is an easy recipe combining two great recipes:  a chocolate oatmeal bar and a raspberry oatmeal bar recipe.  My guests found it a little reminiscent of sacher torte but much easier to make. 



Bottom layer:

½ cup brown sugar

½ cup softened butter (1 stick)

1 large egg

1 cup flour

1 tsp baking powder

pinch of salt

1 tsp vanilla extract or coconut extract

¾ cup instant oatmeal

½ cup chocolate chips


1/2 cup raspberry jam




½ cup brown sugar

1/4-1/2  cup softened butter (1/2-1 stick)

¾ cup flour

¾ cup instant oatmeal


1.      Preheat oven to 375 degrees

2.      In a food processor cream together sugar and butter and beat  in egg. 

3.      Add flour and baking powder and pulse until blended.  Do not over mix.

4.      Add the extract and oatmeal and pulse a few times until mixed but do not over mix.

5.      Stir in chocolate chips.

6.      Press into a 9 X 9 inch nonstick pan that has been spread with oil or butter.

7.      Spread the jam evenly over the dough.


8.      In the food processor cream together the butter  and sugar and add the flour pulsing a few times until incorporated. Do not overmix. 

9.      Add the oatmeal and mix quickly.

10.  Crumble the topping evenly over the raspberry and press down.

11.  Bake in oven for 25-30 minutes or until beginning to brown.

12.  Let cool completely.  These are even better the next day.  Cut them into small squares or rectangles.  These are very rich cookies.










Inspired by Alice Water's (CHEZ PANISSE) interview on Fresh Air last week, I decided to select the most beautiful and sweetest local fruit I could find and offer it to my dinner guests just like this.

 The peaches were from the Ithaca Farmer's Market, the plums were from Black Diamond Farm which has a booth at the IFM, and the little yellow plums in the back, under the grapes were from Indian Creek Orchards.  The green grapes, bursts of total flavor and sweetness and the Chestnut Crab apples were also from Black Diamond Farm. The raspberries were from our garden picked a few hours beforehand at their peak of ripeness.  I couldn't resist adding the perfectly ripe figs even though they were interlopers to the local platter.

Served as is with homemade plum ice-cream and this was a feast for the eyes and the taste buds.  The next day I made a peach/raspberry pie with the leftover very ripe fruit.  But it really is a shame to cook fruit when it is so fresh and perfect as were these fruits.


Thanks to my friend Doug Hexler who hosted the party and took this beautiful picture.