These homemade Raspberry Oatmeal Crumble Bars are probably one of the easiest desserts to make. They also make a great addition in the morning to your cup of coffee or snack.
So simple to make, you’ll be making a batch every week! I used Smucker’s raspberry jam with seeds. Because, raspberries are supposed to have seeds. But, you could use seedless raspberry jam, or any other flavor of jam you prefer.
To make Raspberry Oatmeal Crumble Bars:
Cream together the brown sugar and softened butter. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
Add the vanilla extract, rolled oats, flour, salt, and baking powder; stir to combine. Again scraping the bottom and sides of the mixing bowl with a rubber spatula.
Press half of the mixture into the bottom of the prepared pan.
Spread the jam over the bottom layer using a large spoon or rubber spatula.
Crumble the remaining oatmeal mixture over the top of the raspberry jam layer.
Bake in a preheated 350 degree F oven for 45-50 minutes, or until lightly browned and jam is bubbling. Cool completely before cutting into bars.
Have you made my Raspberry Oatmeal Crumble Bars?? I’d LOVE to hear from you! If you have a moment, please leave a comment with a star rating!
Raspberry Oatmeal Crumble Bars
These delicious Raspberry Oatmeal Crumble Bars are so simple to make and use only a few ingredients.
- 1 1/2 cups (3 sticks) unsalted butter softened
- 2 cups packed brown sugar
- 3 cups old-fashioned rolled oats
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 18-ounce jar raspberry jam Smucker's or your favorite brand
Preheat the oven to 350 degrees F. Grease a 9x14-inch baking pan. Set aside.
In a large mixing bowl, cream together the butter and brown sugar until smooth.
Add the vanilla extract, rolled oats, flour, salt, and baking powder and stir to combine. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
Press 3/4 of the oatmeal mixture into the bottom of the prepared pan.
Spread the jam over the bottom layer.
Crumble the remaining oatmeal mixture over the raspberry jam layer.
Bake for about 45-50 minutes, or until lightly golden brown and the jam is bubbling. Cool completely before cutting into bars.
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