These easy raspberry oatmeal bars are a perfect combination of buttery oatmeal crumble and sweet raspberry filling. With simple ingredients and plenty of raspberry flavor, these homemade raspberry bars make a wonderful afternoon snack or dessert.
I got the recipe for these sweet raspberry oatmeal bars from a friend years ago. The first time I made them, I only used a cup of jam, and it wasn’t quite enough.
I’ve tweaked them a few times over the years, and finally came up with a recipe that everyone loved. Not only did I double the jam, I discovered that we like them better with vanilla instead of cinnamon in the crumble.
My husband took them to work a few weeks ago, and came home with rave reviews and an empty tray!
They are ridiculously easy to whip up, easy to transport, and make a delicious treat any time of day. They are loaded with oats, so if you want to eat them for breakfast, I won’t judge. 🤣
Why You’ll Love This Raspberry Oatmeal Bar Recipe
- Can be made any time: Since you don’t need fresh raspberries, you can make these bars all year round!
- One bowl: The base layer and top crumbles are made at the same time, which makes for quicker prep and cleanup!
- Perfect balance of flavors: Sweet raspberry filling pairs beautifully with the buttery oats.
- Crowd-pleasing: People just can’t seem to resist these raspberry crumble bars!
- Great for any occasion: They are lovely on holiday tray, but work just as well for a picnic or afternoon snack!
How to Make Raspberry Oatmeal Bars
- PREP: Preheat your oven to 350°. Line a 9×13″ cake pan with parchment or foil; spray with cooking spray.
- BUTTERY OAT CRUST/TOPPING: In a mixing bowl, use your fingers to mix the flour, oats, brown sugar, soda, salt, vanilla, and butter until you have large crumbs.
- ASSEMBLE: Press about 2/3 of the mixture into the prepared pan. Spread the jam over the oat layer. Sprinkle the rest of the crumbly topping over the top.
- BAKE: Bake at 350° for about 45 minutes.
- COOL: Let the bars cool for at least an hour, but longer for clean slices.
You can chill them to speed up the process.
Tips for Making the Best Raspberry Oatmeal Bars
- Line the pan with parchment paper. This makes removing the bars simple and helps prevent sticking.
- Don’t skip the cooling time. These bars are much easier to cut once they’ve cooled completely.
- Use good-quality raspberry preserves. I like to make my own jam because the fresh flavor can’t be beat. If you don’t have homemade jam, use your favorite brand.
- Use salted butter. If you use unsalted butter, add 1/2 teaspoon of salt to the oat mixture. The salt balances out the sweet jam.
Variations:
- I have also made these bars with half whole wheat flour, and no one can tell!
- For raspberry almond bars, add 1/2 cup of sliced almonds to the oat crumble, and stir 1/4-1/2 teaspoon of almond extract into the jam.
- Try different flavors of fruit bars. Strawberry preserves, apricot jam, grape jelly, or any flavor of jam will work.
- You can add a teaspoon of ground cinnamon to the crumbs for warmly spiced raspberry bars.
- Instead of waiting for the bars to cool, you can cut them into larger squares and serve them hot with a scoop of vanilla ice cream.
Can I freeze these bars?
Yes, you can freeze them. I recommend wrapping individual bars in plastic wrap, then transferring them to a freezer bag or freezer safe container. They will last for 3-4 months.
Let them thaw at room temperature. If you try to thaw them in the microwave, the jam gets burning hot before the bars are soft enough to bite into.
More berry desserts:
- Raspberry Peach Crisp
- Strawberry Cream Pie
- Blueberry Dump Cake
- Rhubarb Strawberry Crisp
- Blueberry Delight
- Strawberry Lemonade Pound Cake
- Raspberry Rhubarb Crisp
- Strawberry Trifle
Easy Raspberry Oatmeal Bar Recipe
Equipment
- Brownie Spatula, Stainless Steel/Wood
Ingredients
- 2 cups all purpose flour
- 2 cups old-fashioned oats*
- 1 cup brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 ¼ cups salted butter, softened to room temperature
- 2 cups raspberry preserves (I use homemade jam.)
Instructions
- Line a 9×13" pan with parchment paper or foil; spray with cooking spray. Preheat your oven to 350°.
- Combine the flour, oats, brown sugar, soda, salt, vanilla, and butter in a large bowl. Mix with your fingers or a fork until crumbly.
- Press about 2/3 of the crumbs into the bottom of the prepared pan. Spread the jam evenly on top. Sprinkle the rest of the crumble topping over the jam. (It's fine if some of the jam shows through.)
- Bake the bars at 350 degrees for about 45 minutes, or until the topping is golden brown.
- Let cool for at least an hour, but for the cleanest slices, let cool for two hours. You can chill the bars to speed up the process.
- Hold the ends of the parchment and lift the bars out of the pan and onto a cutting board. Cut into squares or triangles with a long, sharp knife.
Notes
- It is much easier to press the parchment into the pan if you first crumple it up.
- I like to bake my bars on a lower oven rack to the bottom crust browns before the top gets too brown.
- I cut my bars about 2 1/4″, but you can cut them larger if you want.
- Bars can be stored in an airtight container for up to a week. You can also freeze them for 3-4 months. For best results, first wrap them in plastic wrap, then transfer to a heavy duty ziplock bag or freezer-safe container.
Nutrition
This easy raspberry oatmeal bar recipe is simple enough for a weekday treat but delicious enough to serve for holidays, potlucks, or other gatherings.
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