Raspberry Oatmeal Bars

The oatmeal streusel does double duty as both crust and topping and the filling is a simple layer of seedless raspberry jam. These bars are easy to prep, hard to resist, and can double as breakfast or dessert.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings bars

Calories 300kcal

Author Karly Campbell

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 8x8 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.

Notes

One of my favorite baking hacks is to crumple up the parchment into a ball and then flatten it out into the baking dish. It holds the shape of the pan much better after crumpling it up.

Any flavor jam would work well here, but we love the tartness of raspberry. If your jam is cold from the fridge, it can help to pop it in the microwave for 15-30 seconds to make it easier to spread over the crust.

Nutrition