Sour cream and raisin oatmeal squares

Plump sweet raisins are nestled in a sour cream filling sandwiched between an oatmeal crust and crunchy topping with brown sugar and cinnamon. These sour cream and raisin oatmeal squares taste like the best oatmeal cookie you've ever had. 

January is National Oatmeal Month and today I'm celebrating oats with some of my blogger friends. Oats are so versatile and can be used in so many different ways from breakfast oatmeal, to breads and muffins, to desserts, and much more.

We always have a canister of oats in the cupboard. I use them all the time. I'm a big fan of oats and I love using them to make desserts like fruit crisps and bars or squares like these. I've made a cranberry version in the past, and as much as I love cranberries, I think I like this raisin version even more.

The brown sugar, cinnamon, and oat combination with butter just makes the perfect flavor combination. The sour cream adds some creaminess and helps to off-set all the sweet raisin flavor in the middle. 

These squares taste a lot like an oatmeal raisin cookie, but even better! They are thick and have a terrific texture along with the creamy sweet filling.

These oatmeal squares are great for snacks, lunchboxes, and would be perfect to take to a potluck or party. They make a large pan so there are plenty to go around. They go so well with a mid-morning or afternoon cup of tea.

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Yield: 15-18 squares

Author: Amy (Savory Moments)

Sour Cream and Raisin Oatmeal Squares

Plump sweet raisins are nestled in a sour cream filling sandwiched between an oatmeal crust and crunchy topping with brown sugar and cinnamon. These sour cream and raisin oatmeal squares taste like the best oatmeal cookie you've ever had.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup lightly packed light brown sugar
• 2 cups rolled oats
• 1/2 cup, plus 2 tablespoons all-purpose flour, divided
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups raisins
• 1 cup sour cream (full fat preferably)
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg

Instructions

1. Preheat the oven to 350 degrees.
2. With an electric mixer, beat together the butter and brown sugar until light and fluffy. Mix in the oats, 1-1/2 cups flour, cinnamon, baking soda, and salt until combined.
3. Firmly press half of the mixture into a 13" x 9" baking dish. Press down firmly and evenly to cover the bottom.
4. Whisk the raisins through egg, plus remaining 2 tablespoons of flour, together in a medium bowl.
5. When the crust has finished, spread the sour cream mixture on top. Sprinkle the remaining crust on top while squishing it together with your fingers to make a crumble.
6. Bake for an additional 25-30 minutes, until the filling is set and the top is golden.
7. Let cool before cutting into squares.

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I hope you give these sour cream and raisin oatmeal squares a try! Let me know in the comments below.

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Check out these other recipes featuring oats: 

Blueberry Oatmeal Crisp Bars

Rhubarb Oatmeal Bars

Oat & Jam Breakfast Squares  

Sour Cream Cranberry Bars

National Oatmeal Month Recipes

• Blueberry Pecan Baked Oatmeal from Kate's Recipe Box
• Overnight Maple Oatmeal from Jolene’s Recipe Journal
• Banana Bread Baked Oatmeal from Cheese Curd In Paradise
• Low Carb Oatmeal Raisin Cookies from Palatable Pastime
• Masala Oats from Magical Ingredients
• Yellow Cake Baked Oatmeal from Karen’s Kitchen Stories
• Sour Cream & Raisin Oatmeal Squares from Savory Moments
• Apple Cinnamon Oatmeal from Kathryn's Kitchen Blog
• Chocolate Chip Pecan Granola Bars from Family Around the Table
• Cranberry Orange Baked Oatmeal from Hezzi-D's Books and Cooks
• Oatmeal Kiss Cookies from A Little Fish in the Kitchen
• Mixed Berry Oatmeal Bars from Making Miracles
• Overnight Slow Cooker Ice Cream Oatmeal from The Spiffy Cookie
• Leftover Oatmeal Muffins from A Day in the LIfe on the Farm
• Lavender Blueberry Chia Seed Oatmeal from Our Sutton Place