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You are here: Home / Recipes / Brownies & Bars / Raspberry Oatmeal Crumble Bars

Raspberry Oatmeal Crumble Bars

Yum

January 6, 2016 by Jodi + 93 Comments

These easy Raspberry Oatmeal Crumble Bars are incredible! A delicious buttery, oatmeal crust with a sweet raspberry layer and topped with the delicious oatmeal crumble. So simple to make and crazy delicious! raspberry oatmeal crumble bars

I know I’ve posted recipes before and babbled on about “how in love” I am with a cookie or cake or whatever it might be.  So I apologize that I am about to do it again, buuuuut you guys!  These Raspberry Oatmeal Crumble Bars are out of this world!  I’m talking crazy good!  Like can’t stop eating them, hide the pan from me good. I am head over heels in love with them, really I am. I made them last week to take to a bridal shower and they got rave reviews.  None of my boys or my husband got to taste them so, duh, I had to make them again. My husband got home from work and tried one, and then another one, and another one . . .honestly, he couldn’t stop eating them.

raspberry oatmeal crumble bars

The combination of the buttery oatmeal crust/crumbles and the raspberry jam is amazing. The crust is slightly crispy, while the jam and crumble topping are soft and slightly chewy. I really wish you could reach through your computer screen and grab one of these.

raspberry oatmeal crumble bars

Yeah, that diet that you may be on because it’s a new year, you might just want to start it another day.

 

 

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Raspberry Oatmeal Crumble Bars


★★★★★

5 from 14 reviews

  • Total Time: 35 minutes
  • Yield: 9 to 12 bars 1x
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Ingredients

Scale
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant)
  • Pinch of salt
  • 1 cup of raspberry preserves (seeded or seedless will work)

Instructions

  1. Preheat oven to 350F. Line an 8×8-inch square pan with aluminum foil and spray with cooking spray (or you can just spray the pan), set aside.
  2. In a large microwave-safe bowl add the butter and cook until melted, about 1 minute.
  3. Whisk in the sugars and vanilla.
  4. Add the flour, oats, optional salt, and stir to combine.
  5. Set aside 1 heaping cup of the oatmeal mixture.
  6. Press remaining mixture into prepared pan. Evenly spread the raspberry preserves over the crust making sure you cover the entire crust. ( jam should be about 1/8-inch to 1/4-inch thick).
  7. Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. (For bigger chunks, squeeze some of the mixture in your hand).
  8. Bake for about 30 minutes or until edges are set and center has just set and is lightly golden browned.
  9. Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving.

Notes

  • Depending on how big or small you cut these bars, you can get about 9 to 12 bars.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Brownies & Bars

Did you make this recipe?

Follow  @jodi_lud_5boysbaker on Instagram and show me the recipes you're making from my blog using the hashtag #5boysbaker .  I love seeing all the deliciousness you're making.

Recipe Source: Averie Cooks

I linked up at Buns in My Oven

Filed Under: Brownies & Bars Tagged With: bars, oatmeal, raspberry

Comments

  1. Melanie Christensen says

    January 25, 2016 at 10:55 am

    YUM!! I can see why you are in love with these! These look relish!! I can’t wait to try them!

    Reply
    • Cynthia says

      December 12, 2022 at 4:54 pm

      Super yummy! I made two batches, one with raspberry and one with apricot. I’m a HUGE raspberry fan, but I was shocked to discover that I loved the apricot ones just as much…. Maybe even more!

      ★★★★★

      Reply
      • Jodi says

        December 13, 2022 at 4:29 pm

        Apricot would be delicious Cynthia! Thanks for sharing the idea. So happy you love these.

        Reply
  2. Christine Tyrell says

    February 27, 2017 at 4:48 pm

    Loved these….As did my family and friends! I did make these with whole wheat pastry flour and it was delicious!

    Reply
  3. Ginger says

    January 31, 2019 at 8:52 pm

    So good!!! I made them with spiced peach preserves. Thank you for sharing! ~ginger

    Reply
    • Jodi says

      February 1, 2019 at 7:10 am

      Thanks Ginger! I bet they were delicious with peach!

      Reply
  4. DiAnne says

    May 9, 2019 at 5:55 pm

    Why can’t you use quick oatmeal?

    Reply
    • Jodi says

      May 9, 2019 at 7:50 pm

      Hi DiAnne, quick/instant oats are finer and behave like flour and can make the mixture too dry. If all you have is quick oats, you could use them but I would cut back a little bit on the flour by maybe a couple tablespoons.

      Reply
      • Elizabeth says

        December 29, 2019 at 7:24 pm

        I made these over Christmas and only had quick oats. I did as you suggested – basically just shorted my cup of flour – and they were totally awesome! The base came out solid and buttery and not crumbly (ie, not too flour-y or sandy) and the top was chunky/oatmeal-y. Completely delish. This recipe was so easy but the final product looked hard – my favorite kind of recipe! 😛 Next time I plan to double it and I can tell it’s going to become a go-to.

        Reply
        • Jodi says

          December 29, 2019 at 8:11 pm

          Hi Elizabeth! I am so happy to hear you made and loved these. They honestly are one of my favorite bar cookies to make. I don’t know what it is about them, but they are just so dang good. Thanks for taking the time to leave a comment, I really appreciate it. Oh, and your comment about your favorite kind of recipe made me laugh! Happy New Year!

          Reply
  5. Cynthia says

    May 10, 2019 at 9:55 am

    I read this post yesterday and am still thinking about it! I think you should enter this on Instagram BonneMaman bakeoff give-a-way. #bonnemamanbakeoff

    Reply
    • Jodi says

      May 10, 2019 at 10:44 am

      Hi Cynthia! Thanks for the suggestion, I didn’t even know about it.

      Reply
  6. Kathie says

    June 16, 2019 at 7:05 am

    Just wondering if you can freeze these? Thanks!

    Reply
    • Jodi says

      June 17, 2019 at 3:19 pm

      Hi Kathie! I’ve never frozen these, but I don’t see why you couldn’t. I would probably put them in a freezer ziploc bag and seal it up and then put them in a tupperware container of some sort.

      Reply
  7. Christy says

    July 6, 2019 at 2:05 am

    Can you use steel cut oats?

    Reply
    • Jodi says

      July 7, 2019 at 6:41 pm

      I’ve never used steel cut oats so I’m not sure if they would work. I’m sure you could google it and find out. I’m guessing if you can replace them, there are some adjustments that would need to be made. Let me know if you give it a try.

      Reply
    • Kim says

      May 1, 2021 at 8:12 am

      Did you end up trying this recipe with steel cut oats? I cannot imagine that working at all as there is a huge difference in texture. Let me know if you don’t mind as I am SO curious.

      ★★★★★

      Reply
  8. Beth says

    July 18, 2019 at 9:22 pm

    How should I adjust the recipe if I’m using fresh fruit? Thanks!

    Reply
  9. Alyssa says

    August 14, 2019 at 6:38 pm

    Could you use fresh fruit?

    Reply
    • Jodi says

      August 16, 2019 at 6:27 am

      Hi Alyssa, I’ve never made these with fresh fruit, so I’m not sure how they would turn out. Fresh fruit isn’t as sweet as jam, so the bars definitely won’t be as sweet.

      Reply
      • Joy says

        December 14, 2021 at 5:12 am

        I have made these with jam (delish) but then I subbed half fresh mashed raspberries the next time and HOLY MOLY!! Over the top perfection!! I double the ingredients for a 9×13 pan and they are consistently a hit! Thanks for this recipe.

        ★★★★★

        Reply
  10. Cheryl Hufnagel says

    August 23, 2019 at 12:53 pm

    These are delicious and so easy. This is one of my go to recipes since I always have all the ingredients in my pantry. I’ve made them with apricot preserves and they also are delicious!

    Reply
    • Jodi says

      August 25, 2019 at 6:53 pm

      Hi Cheryl! I’m so happy to hear you love these bars. Thank you for letting me know. Apricot would be delicious, I’m definitely going to have to give that a try. Take care.

      Reply
  11. Michelle says

    September 1, 2019 at 7:05 am

    I pinned this recipe a while ago, I don’t know why I waited so long to make them! They are so easy and delicious! Thanks for sharing this !

    Reply
    • Jodi says

      September 1, 2019 at 7:22 pm

      Hi Michelle! I’m so guilty of pinning recipes and then waiting so long to make them and then wishing I wouldn’t have! I’m so happy you love these. I agree, they’re easy and so delicious. Thanks for letting me know.

      Reply
  12. Sunshine baker says

    September 4, 2019 at 4:10 pm

    I made them with apricot preserves. I used 1/2 tsp vanilla and 1/2 tsp almond extract. They took around 28 min to bake. These were good and super easy to make.

    Reply
    • Jodi says

      September 5, 2019 at 5:25 pm

      Oh that sounds delicious! I love anything with almond extract added. I’ll have to give that a try. Thanks!

      Reply
      • gramdog says

        November 25, 2020 at 12:45 pm

        I made this recipe sugar free, using a natural sweetener. I had made homemade cranberry/raspberry sauce for Thanksgiving. I used it as the filling. OMG, it turned out amazing. Not too sweet, crisp crust, chewy topping. The idea I can use sugar free jam of different fruits to make them, makes them a recipe I will make often, with great variety. My sincerest thanks.

        ★★★★★

        Reply
  13. Lisa says

    September 9, 2019 at 9:55 am

    Are these vegan?

    Reply
  14. Christina says

    September 11, 2019 at 7:16 am

    Has anyone tried using apple butter in these bars?? I wonder if you can??

    Reply
  15. Suzy Godfrey says

    December 12, 2019 at 5:04 pm

    What size pan did you use?…they look yummy!

    Reply
    • Jodi says

      December 12, 2019 at 9:15 pm

      I use an 8×8 just like the instructions say. Hope you love these!

      Reply
  16. Susan says

    December 17, 2019 at 11:07 am

    Just made these. They are awesome!!! Thanks for the recipe. Will be making these often!

    Reply
    • Jodi says

      December 17, 2019 at 12:48 pm

      Thank you Susan! I’m so happy you loved them. Thank you for taking the time to leave a comment, I really appreciate.

      Reply
  17. Erin Giuchici says

    December 18, 2019 at 5:19 pm

    H! These look delicious! Can you tell me if you used salted or unsalted butter, or does that not matter?

    Thx!

    Reply
    • Jodi says

      December 18, 2019 at 6:03 pm

      Hi Erin! I use salted butter, but if you prefer using unsalted it really doesn’t matter. Hope you love them.

      Reply
      • ERIN GIUCHICI says

        December 18, 2019 at 9:01 pm

        I’m am actually starting them RIGHT now. Came on here to see if you had responded, so THANK YOU for your prompt response!! I’m excited to see how it turns out. I’m new to your site (thx to pinning this on Pinterest) and I’m so anxious to try your other recipes as well!
        Hope you have a Merry Christmas and a happy New Year!!

        Reply
        • Jodi says

          December 19, 2019 at 1:09 pm

          Hey Erin, I hope these turned out for you and that you loved them. I’m so happy you found my site, I love getting new followers. I hope you find lots of recipes to try on my site and keep coming back. Merry Christmas to you as well❤️.

          Reply
  18. Cheri says

    January 6, 2020 at 7:09 am

    Why do you need to line the pan with foil? Has anyone made them with just greasing the pan?

    Reply
    • Jodi says

      January 6, 2020 at 1:14 pm

      Hey Cheri, you don’t need to use foil, spraying the pan will work just fine. I like using the foil mainly so I can lift them out of the pan and cut them easier/nicer.

      Reply
  19. Dawn says

    February 1, 2020 at 8:47 am

    These have become a family favorite. Thank you for sharing. This is the only dessert my savory son will it.

    Reply
    • Jodi says

      February 1, 2020 at 8:04 pm

      Thanks so much Dawn! I am so happy your family love these and YAY that your son love them too!

      Reply
  20. Gail says

    February 18, 2020 at 5:37 am

    Can you double them and use a 9 x 16 pan?

    Reply
    • Jodi says

      February 18, 2020 at 4:11 pm

      Yes, you can. Also, I’m guessing you meant a 9×13 pan?

      Reply
      • Marilyn says

        June 28, 2021 at 12:04 pm

        How manybars would a 9x 13 pan make?

        ★★★★★

        Reply
        • Jodi says

          June 28, 2021 at 12:43 pm

          Hi Marilyn! Depending on how large or small you cut these bars, you should be able to get about 20 to 24 bars if you double it and make them in a 9×13 pan.

          Reply
  21. Heather de Beurs says

    February 22, 2020 at 9:06 am

    These are delicious and soooo easy to make! Just needed about 1/2 a tsp. pf salt instead of a pinch 😉

    Reply
    • Jodi says

      February 22, 2020 at 11:34 am

      Thanks Heather! So happy you loved these.

      Reply
  22. Linda says

    February 29, 2020 at 11:56 am

    Made these the other day..really good. Bought some strawberry preserves to try next.
    These are so quick and easy.
    Thanks for sharing.

    Reply
    • Jodi says

      March 1, 2020 at 7:23 pm

      Hi Linda! So happy you loved these. I’m sure they will be delicious with strawberry preserves. Let me know!

      Reply
  23. Charles Connel says

    March 8, 2020 at 7:14 pm

    Everyone enjoyed the bars. I did make a few changes since I have a family member who has a wheat intolerance. I used gluten free flour and used 1/4 cup of sugar and 1/4 cup of stevia. Will definitely make this again.

    Reply
    • Jodi says

      March 9, 2020 at 1:29 pm

      Good to know about those substitutions. So happy to hear you loved these. Thanks so much for letting me know.

      Reply
  24. Ann says

    May 18, 2020 at 6:28 am

    Made this yesterday and used cherry preserves. Turned out great. Only suggestion for other is make sure you press good into the pan. We didn’t press very hard as we were afraid it would not come out of the pan but we could have pressed harder so it would be an actual bar cookie. Will make again.

    Reply
  25. beth falkowski says

    December 31, 2020 at 6:56 am

    Can you make this using homemade freezer jam?

    Reply
    • Jodi says

      December 31, 2020 at 7:26 pm

      Hi Beth! I haven’t ever tried this using freezer jam, but I think as long as your jam is fairly thick it should work. Let me know if you give it a try. Happy New Year.

      Reply
  26. MARY HODGES says

    January 8, 2021 at 7:08 pm

    Jodi, these look AWESOME!
    I’d like to make them on a Saturday and serve them on Monday.
    Any suggestions on how well that would work? Any storage tips?

    Reply
    • Jodi says

      January 8, 2021 at 8:52 pm

      Hi Mary! If you make them Saturday, I would leave them in the pan (uncut), cover them with foil and keep them in your fridge. Take them out a few hours before you’re ready to serve them. Enjoy!

      Reply
      • Mary Hodges says

        January 9, 2021 at 5:40 am

        Thanks, Jodi, for getting back to me so quickly! Your storage advice is what I probably would have done, but confirmation from the Raspberry Bar expert is much appreciated!

        ★★★★★

        Reply
  27. Elizabeth says

    January 19, 2021 at 7:27 am

    This is my new, favorite recipe, for raspberry oatmeal bars. Thanks, they are delish. Problem being is we eat them right away as they are very addicting.

    ★★★★★

    Reply
    • Jodi says

      January 19, 2021 at 1:43 pm

      So happy you love these bars Elizabeth. Thank you for leaving a comment.

      Reply
  28. Sarah says

    March 21, 2021 at 4:08 pm

    Wow!!! These are so delicious and so easy to make. The pan did not last in my house. Dangerously good!!

    ★★★★★

    Reply
    • Jodi says

      March 22, 2021 at 8:36 am

      Sara I’m so glad you made these and loved them! You’re right, they’re dangerously good! Thanks for taking the time to leave a comment.

      Reply
  29. S says

    April 5, 2021 at 8:30 am

    Love these! Have used different flavored jams too, Cherry, Pomegranate.. Making some tweaks to lessen calories & still fabulous

    ★★★★★

    Reply
    • Jodi says

      April 6, 2021 at 11:42 am

      Love it!

      Reply
  30. Carol says

    July 16, 2021 at 6:00 pm

    Absolutely loved these, make them dairy free & gluten free! Have you ever tried freezing these bars?

    Reply
    • Jodi says

      July 17, 2021 at 10:41 am

      Hi Carol, so happy to hear you love these bars and that they are delicious dairy and gluten free. I haven’t tried freezing them, but if you do, let me know if it works.

      Reply
  31. Linda says

    September 16, 2021 at 2:27 pm

    So easy and absolutely delicious! I only bake for about 22 minutes so the bottom doesn’t get too hard.

    ★★★★★

    Reply
    • Jodi says

      September 16, 2021 at 4:54 pm

      Thanks Linda!

      Reply
  32. Casey says

    September 24, 2021 at 7:17 pm

    Have you ever tried making these in a larger pan? I’m thinking about a jelly roll pan.

    Reply
    • Jodi says

      September 25, 2021 at 6:53 am

      I haven’t Casey. You could double the recipe and put them in a 9×13 pan. If you use a jelly roll pan, which is 15×10, they might be too thin.

      Reply
  33. Marilyn Everson says

    October 14, 2021 at 2:58 pm

    These are delicious..I have ever bearing raspberries..They are wonderful this fall no frost as 10/14/21..For Wisconsin that unusual..Thanks..

    Reply
  34. Terene Stewart says

    December 23, 2021 at 12:35 pm

    I plan to make them gluten free–hopefully gluten free flour and oatmeal will make them a good as others have made.

    Reply
  35. Sharon Bond says

    February 5, 2022 at 4:00 pm

    I made this recipe yesterday…it was delicious! I didn’t have any raspberry preserves but, I did have raspberry jam…I used a little under a cup. This recipe is a keeper!

    ★★★★★

    Reply
  36. Caitlyn P says

    May 21, 2022 at 3:56 pm

    Amazing! I’m eating a freshly cooled bar as I type.
    The only subs I made were using an unsalted vegan butter stick and using up homemade cranberry lime jam, and I think it turned out great. Could not have been more simple, and I immediately made a second pan to take to my in-laws tomorrow night!

    ★★★★★

    Reply
    • Jodi says

      May 23, 2022 at 8:09 am

      So happy to hear that Caitlyn! Thanks for letting me know.

      Reply
  37. Sheila says

    July 21, 2022 at 8:55 am

    These bars look absolutely delicious. While reading the comments, I have been thinking about using sour cherry preserves with 1/2 tsp vanilla and almond extracts and almond flour instead of regular all purpose flour with some sliced almonds mixed into the reserved topping mixture. Can’t wait to try them. Thanks so much for this great recipe!

    Reply
    • Jodi says

      July 21, 2022 at 8:29 pm

      Sounds delicious with those substitutes. Let me know how they turn out if you give these a try!

      Reply
  38. Linda says

    September 1, 2022 at 6:16 pm

    I don’t usually take the time to comment on recipes but I love this recipe I have made it several times with whatever fruit that is in season I make a filling fruit, sugar, and cornstartch. It turns out perfect everytime

    Reply
    • Jodi says

      September 2, 2022 at 8:37 am

      Linda, this makes me so happy! Love the idea of making these bars with other fruit filling. Thanks for leaving a comment!

      Reply
    • Lynette says

      October 8, 2022 at 6:42 pm

      I make a similar dessert (9×13 size) using fresh or frozen fruit (or a combination of both) whatever I have on hand. Use 6 cups fruit, add 2 T. lemon juice. Cook until fruit is slightly bubbly and has cooked down. Mix 1 cup sugar with 4 T. cornstarch, add to fruit mixture, stir well. Cook until it thickens, stirring frequently. Keep an eye on it as it can thicken in a hurry.

      Reply
      • Jodi says

        October 10, 2022 at 8:35 am

        YUM!

        Reply
  39. Judy says

    September 18, 2022 at 9:51 am

    If you double or triple recipe, should you use 9×13 pan?

    Reply
    • Jodi says

      September 18, 2022 at 2:42 pm

      Hi Judy! You could double this and use a 9×13 pan. I don’t recommend tripling it because it will be too much for a 9×13 pan.

      Reply
  40. Laura says

    September 24, 2022 at 8:58 am

    I make these all the time! My family absolutely loves them. They are super easy and great for either a dessert, sweet breakfast treat or just a snack! I always double the recipe to make sure there’s enough!

    ★★★★★

    Reply
    • Jodi says

      September 24, 2022 at 10:16 am

      So happy you love these Laura! Thanks for letting me know.

      Reply
  41. Jane says

    October 19, 2022 at 7:48 pm

    Can you use a can of pie filling instead of jam?

    Reply
    • Jodi says

      October 20, 2022 at 12:34 pm

      Hey Jane, I’m sure that would work just great.

      Reply
  42. Mel says

    January 6, 2023 at 4:39 am

    Thanks for the recipe! My family LOVES them!

    ★★★★★

    Reply
    • Jodi says

      January 6, 2023 at 12:52 pm

      Thanks Mel! So happy you love these bars.

      Reply
  43. Maxine says

    January 16, 2023 at 2:04 am

    Can these be frozen? Thought I would make these as a dessert for church weekly dinner but have to have something that can be frozen as it might not be used right away.

    Reply
    • Jodi says

      January 17, 2023 at 9:40 am

      Hi Maxine! Yes, these can be frozen.

      Reply
  44. Sena says

    February 2, 2023 at 11:06 pm

    If I make the bars in a 9×13 pan, how long should they bake for?

    Reply
    • Jodi says

      February 3, 2023 at 9:23 am

      Hi Sena, you shouldn’t need to adjust the baking time even though you are doubling it because you’re using a bigger pan. The thickness of the bars will still be the same or close to the same so there is no need to cook them longer.

      Reply

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These Chocolate Chocolate Chunk Peanut Butter Chip These Chocolate Chocolate Chunk Peanut Butter Chip Cookies are so fabulous! Thick, dense, soft and loaded with milk chocolate chunks and peanut butter chips . . .can a cookie get any better 🍪 

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