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Our Raspberry Oatmeal Bars are the type of treat that you just can’t walk past without shaving off a little piece. These disappear fast – bit by bit – thanks to the streusel that does double duty as both crust and topping.
The Kind Of Treat That Has You Sneaking Bites From The Pan
Am I completely incapable of walking past this pan of goodness sitting on my counter without shaving off a little piece to pop in my mouth? Absolutely. Powerless to resist. Not mad about it, either.
Why do those stolen bites always taste the best?!
These raspberry oatmeal bars are made up of two components – the thick jammy raspberry filling (which is actually raspberry jam, so…easy) and the crust and topping that is essentially just streusel.
You know, streusel. The best part of muffins and coffee cakes and other sweet treats.
The crust and topping are one and the same – you mix it up and press half of it into the bottom of the pan and the other half gets sprinkled over the top. It makes for a shockingly easy baking experience and a delightfully enjoyable snacking experience.
Just be careful – you too will find yourself in a dark kitchen, butter knife in hand, sneaking just one more piece.
3 Reasons To Make This Right Now:
Super forgiving – This is the kind of recipe that works even when you’re half paying attention.
Easy to switch up – Raspberry today, strawberry tomorrow, blueberry this weekend. Use whatever jam you’ve got.
Make-ahead friendly – These freeze beautifully, so make extra and thank yourself later.
Ingredient Notes:
Dry Ingredients – You’ll start with a mixture of dry ingredients including packed brown sugar, all-purpose flour, baking soda, salt, rolled oats, and cold butter cut into smaller chunks for easier mixing. Salted or unsalted is okay to use.
Raspberry Jam – We use a seedless raspberry jam when making these but you can use pretty much any kind of raspberry jam or jelly you like, even homemade preserves if you have them!
See the recipe card for full information on ingredients and quantities.
How To Make Raspberry Oatmeal Bars
Use a pastry cutter or two knives to cut together all the ingredients except the jam. Combine until it is a nice crumbly mixture without too many large chunks.
Press 2 cups of the mixture into the bottom of the prepared pan. Press pretty firmly so that the crust bakes up uniformly.
Spoon on the jam (if it is cold, it helps to microwave it to soften it up a bit) and spread to within 1/4 inch of the edge.
Sprinkle the remaining topping over the jam and bake for 35-40 minutes or until lightly browned. Cool completely before cutting.
Tips From My Kitchen
- Choose the best filling: I really like a seedless raspberry jam for the smooth consistency. This one has no HFCS, so it’s what I normally buy, but this one is also delicious.
- Line the pan with parchment: If you want a great way to make this recipe even more of a no-fuss process, then don’t forget to line the pan with parchment paper. You can easily remove the bars from the pan and cut them evenly.
- Use the right oats: We prefer rolled or old fashioned oats for this one due to the texture. Quick oats will work, but you’ll have a much finer crumb. Steel cut oats are not a good choice.
Storage & Freezing Instructions:
Counter: Store covered for up to 3 days in a cool kitchen.
Fridge: Up to one week in a covered dish. These are good cold from the fridge or at room temp.
Freezer: Cool completely, then freeze in airtight container for up to 3 months.
Reheating: Thaw at room temperature, then warm slightly in microwave if desired.
Raspberry Oatmeal Bars
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup packed brown sugar
- ¼ teaspoon baking soda
- Pinch of salt
- ½ cup butter room temperature
- ¾ cup seedless raspberry jam
Instructions
- Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper or foil.
- Add the flour, oats, brown sugar, baking soda, and salt to a medium mixing bowl and give it a quick stir to combine.
- Add the butter to the bowl and use a pastry cutter (or two butter knives) to cut the butter into the flour until you have coarse crumbs. You can also use your hands to combine the mixture if helpful.
- Press 2 cups of the oat mixture into the prepared baking dish firmly to form the bottom crust.
- Gently spread the jam over the top of the crust, leaving a bit of a gap around the edges.
- Sprinkle the remaining oat mixture over the top of the jam, pressing it down lightly to adhere.
- Bake for 35-40 minutes or until golden brown.
- Cool completely before cutting into bars and serving.
Shirley says
Your pictures are beautiful!
lauramich says
I think I may need to make these with some homemade apple butter. Nom!
a-man says
You’ve done a great job with these bars…
They look awesome-yummy-tastylicious…
Thank you for posting.
ktmar12 (dessert for every meal) says
yummmm!!!
these look so good. i will most definitely be making these when i get home from vaca.
Maria says
Perfect picnic bars!
Julie says
They are just beautiful! If you had to neglect your kids a little to get ’em made, so be it! (just kidding of course 😉
Erica Lea says
They look so yummy! Simply Fruit is awesome stuff.
Natalie (The Sweets Life) says
My mom’s friend always made these for us while we growing up, we called them jam bars and I LOVED them. I can’t wait to make these! 🙂
grace says
do i know what streusel is? DO I KNOW what streusel is? we’re intimately familiar. this is really a phenomenal little bar–i make it almost daily at the bakery where i’m working because it sells like crazy!
Joanne says
Yeah streusel is a GOOD thing. Specifically, it’s a thing to live by. As is JIF. Good calls all around.
Michelle says
Sometimes letting my kids play large amounts of video games is the only way to preserve my sanity. I refuse to say it’s bad parenting! : )
These bars look great. Dessert for breakfast!
DessertForTwo says
You crack me up, you crazy lady!
Hey, just so you know, the top part of your website hasn’t been loading for me lately. I’m trying to find your About page, because like a good stalker, I need to know where ya live. No honestly, you say “y’all” a lot and I’m hoping to discover you’re my long-lost Southern twin sister.