Raspberry Oatmeal Bars

Stacked raspberry jam dessert bars on a white plate.

These Raspberry Oatmeal Bars feature a buttery oat crumble crust, sweet raspberry jam filling, and crisp oatmeal topping. Made with simple pantry ingredients, they're perfect for potlucks, bake sales, and afternoon coffee breaks.

Prep Time10

Cook Time40

Total Time50

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

Equipment

1 8×8 baking dish
nonstick cooking spray
parchment paper

Ingredients

For the Crust and Crumble

1 cup all-purpose flour
1 cup rolled oats also called old-fashioned oats
½ cup light brown sugar packed
½ teaspoon baking soda
½ teaspoon salt
½ cup butter 1 stick, softened

For the Filling

1 ¼ cup seedless raspberry jam

Instructions

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.

Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Freezing Instructions: Place cooled bars in a freezer-safe container with parchment paper between layers and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition