These Raspberry Oatmeal Bars are one of those recipes that feels like it came straight from a church cookbook—and I mean that as the highest compliment.
With a buttery oatmeal crust, a sweet layer of raspberry jam, and a crumbly oat topping, these easy dessert bars are simple, nostalgic, and always disappear fast.
You only need a handful of pantry staples and about 10 minutes of prep time. No fancy ingredients. No mixer required. Just simple baking that delivers big results.
Some folks call them raspberry crumb bars, and that's fine by me. Whatever you call them, they're the kind of dessert that pairs perfectly with a cup of coffee and a conversation around the kitchen table.
Pick This Recipe if...
- You need a simple dessert for a potluck or family gathering
- You have raspberry jam sitting in the pantry
- You want an easy recipe that looks more impressive than it is
- You'd rather make bars than fuss with a pie crust
- You need something easy to transport
- You like desserts that pair perfectly with coffee
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🛒 Ingredients
Here's what you'll need from the pantry and fridge.
For the Crust and Crumble
- All-purpose flour
- Old-fashioned rolled oats - These create the best texture. Quick oats can become soft and won't provide the same hearty crumble we're after.
- Light brown sugar
- Baking soda
- Salt
- Butter, softened - I know I just said softened, but really - make sure the butter is softened (not melted) and it easily mixes into the oat mixture.
Filling
- Raspberry jam or raspberry preserves - I like using about 1¼ cups of raspberry jam for a generous filling layer, but you can use anywhere from 1 to 1½ cups depending on how jammy you like your bars.
See recipe card below for specific quantities and ingredient list.
For another midwestern dessert try my banana bars with cream cheese frosting.
🥣 How to Make Raspberry Oatmeal Bars
This is an easy recipe for kids to help with in the kitchen! Before you get started, preheat the oven, line an 8x8-inch baking pan with parchment paper and lightly coat it with cooking spray.
- Combine dry ingredients. In a medium bowl, combine the flour, oats, brown sugar, baking soda, and salt.
- Make the crumble. Add the softened butter and use a pastry cutter or fork to work it into the mixture until crumbly and evenly combined.
- Create the crust. Press about three-fourths of the mixture firmly into the bottom of the prepared baking pan.
The firmer you press, the sturdier your crust will be.
- Add the filling. Spread the raspberry jam evenly over the crust, reaching all the way to the edges.
Add the remaining crumble topping.
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- Bake. Bake for 35-40 minutes, or until the top is lightly golden and the filling is bubbling around the edges.
If the topping begins browning too quickly, loosely cover the pan with foil for the remaining bake time.
Allow the bars to cool completely before cutting. For the cleanest slices, chill them for 30 minutes before slicing.
📋 Variations
Switch up the jam you use to make all sorts of crumb bars. Try them with:
- Strawberry jam
- Blackberry preserves
- Mixed berry jam
- Apricot preserves
Add nuts: Mix chopped pecans or walnuts into the crumble topping for extra crunch.
A small splash of almond extract pairs beautifully with raspberry. I happen to love that, but not everyone in our house does. Do what works for you 😉
Storage
Store raspberry oatmeal bars in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.
Jam Bar Tips
Mix the Butter Thoroughly - You want the butter evenly distributed throughout the oat mixture. If there are large chunks of butter, the topping may bake unevenly.
Keep the Topping Crumbly - If your kitchen is warm, place the reserved topping mixture in the refrigerator while you're pressing the crust into the pan.
Let Them Cool - I know it's tempting to dig in right away (sooooo tempting!), but allowing the bars to cool completely helps them hold together when sliced. They're worth the wait.
Can You Freeze Raspberry Oatmeal Bars?
You sure can! Once they've completely cooled, place the bars in a freezer-safe container with parchment paper between layers. This keeps them from sticking together.
Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
This is a great way to pull out a few as you crave them, pack in cold lunches or serve when unexpected company comes.
Frequently Asked Questions
Absolutely. Raspberry preserves work just as well and provide a little extra texture from the fruit pieces.
Can and should can both apply here. Old-fashioned rolled oats work the best, but quick oats will work in a pinch. Just be aware the texture will be softer.
Ahhh, I learned this the hard way in my younger years! The crust may not have been pressed firmly enough, or the bars may have been sliced before they had time to cool completely.
Not necessarily. They're fine at room temperature for several days, but refrigeration will extend freshness - if they're around that long.
Yes, these double easily if you're feeding a crowd or want to make extras. Double the ingredients and bake in a 9x13-inch baking pan.
If you make this recipe, I’d love to know what you think! Leave a ⭐ star rating and review below. It helps other readers and makes my day! 😉
More Easy Bar Recipes
Looking for other recipes like this? Try these:
Whether you're making these for a bake sale, a potluck, or simply because you've got a jar of raspberry jam in the pantry, these raspberry oatmeal bars are proof that simple recipes are often the best ones.
Recipe
Raspberry Oatmeal Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly coat with cooking spray.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup rolled oats, ½ cup light brown sugar, ½ teaspoon baking soda and ½ teaspoon salt
- Add ½ cup butter (softened) and use a pastry cutter or fork to work it into the dry ingredients until the mixture is crumbly and evenly combined.
- Press about three-fourths of the oat mixture firmly into the bottom of the prepared pan to form the crust.
- Spread 1 ¼ cup seedless raspberry jam evenly over the crust.Sprinkle the remaining oat mixture over the top of the jam. Do not press down.
- Bake for 35-40 minutes, or until the topping is lightly golden brown and the filling is bubbling around the edges.If the topping begins browning too quickly, loosely cover the pan with foil during the final portion of baking.
- Remove from the oven and allow the bars to cool completely.For the cleanest slices, refrigerate for 20-30 minutes before cutting into squares.
Farm Girl Tips
- Old-fashioned oats provide the best texture. Quick oats will produce a softer crumble.
- If your kitchen is warm, refrigerate the reserved topping mixture while preparing the crust.
- For a thicker fruit layer, increase the jam to 1½ cups.
- Allow the bars to cool completely before slicing to help them hold together.
- Raspberry preserves may be substituted for raspberry jam.
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