Raspberry Oatmeal Bars have a buttery oatmeal crust, filled with sweet raspberry jam and topped with a delicious crumbly oatmeal topping.
I used 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. Raspberry streusel bars are so simple to make and have a delicious streusel topping.
Raspberry Bars are one of the easiest dessert bars to make.
These raspberry crumble bars are so simple to make are are the perfect dessert for BBQ’s, picnics, and potluck gatherings.
For more great recipes for summer, be sure and try my S’more bars, Strawberry Popsicles, Strawberry Shortcake, Strawberry Trifle Recipe and Strawberry Rhubarb Pie.
Why this recipe works
- Simple to make dessert bar!
- Made with simple ingredients, readily available in your local grocery store.
Ingredients Needed
- Butter – I always buy unsalted butter. That way I can control the salt in my recipes.
- Brown sugar – Creamed together with the butter gives you a moist and flavorful base.
- Old-fashioned rolled oats – One of the most affordable ingredients- you’ll find it in the cereal aisle.
- all-purpose flour – Helps make the oatmeal cookie base for this dessert.
Want to use homemade jam for these raspberry crumb bars? Be sure and try one of my jam recipes- Raspberry Peach Jam, Mixed Berry Jam or Raspberry Rhubarb Jam.
How to make Raspberry Bars
Step 1: Cream together the brown sugar and softened butter. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
Step 2: 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.
Step 3: Press half of the mixture into the bottom of the prepared pan.
Step 4: Spread the jam over the bottom layer using a large spoon or rubber spatula. (I absolutely love ThermoWorks mini spatulas for getting jam out of the jar!)
Step 5: Crumble the remaining oatmeal mixture over the top of the raspberry jam layer.
Step 6: 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.
More Baking Recipes
- Cheesecake Recipe
- Raspberry Muffins
- Strawberry Raspberry Rhubarb Pie
- Cast Iron Cinnamon Rolls
- Oatmeal Cream Cookies
- Sour Cream Coffee Cake
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Raspberry Oatmeal Crumble Bars
Ingredients
Raspberry Oatmeal Bars
- 1 ½ cups (3 sticks) unsalted butter softened
- 2 cups packed brown sugar
- 3 cups old-fashioned rolled oats
- 3 cups all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 (18-ounce) jar raspberry jam Smucker’s or your favorite brand
Instructions
Raspberry Oatmeal Bars
- Preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper and spray well with cooking spray. 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 ¾ 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.
Recipe Notes
Nutrition
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Jean says
Can I substitute quick oats for old fashioned??
Jessica Robinson says
You can substitute quick oats in the raspberry bars, but old-fashioned oats are best for this particular recipe.
Pat says
Can I freeze these?
Jessica Robinson says
You should be able to, though we’ve never have any leftovers
Sara Elledge says
Excellent recipe! I added cardamom powder and cinnamon and it was perfect !!!!
Jessica Robinson says
So happy to hear that you enjoyed them so much!
Patti Ellison says
Hello! I’m looking forward to trying these. I’m wondering if you have any recommendations for high altitude, baking? We’re at 5000 ft.
Thank you!
Jessica Robinson says
I’m not a high altitude baker. Though I don’t think these will have any major issues.
Deborah L Phillips says
I used left over solo filling from my Kolacky recipe and used 4 separate flavors in stripes down the pan, Turned out so delicious.
Sam says
Light or dark brown sugar? Can’t wait to try these!
Jessica Robinson says
Whichever you prefer
Valerie Curry says
I lost my grandmother’s recipe for English Matrimonials and this looks like that recipe. I haven’t tried it yet but it looks right. So excited!!! If so, these are the absolute bomb!!!!
Jessica Robinson says
Oh that’s neat Valerie! You can use whatever filling you prefer.
Leslie Black says
I made these and they came out great. I only cooked them for 20-25 minutes and they were done. I don’t know how anyone could have cooked them the amount of time this recipe calls for.
Jessica Robinson says
Hey Leslie!
I bake these ALL the time and bake them for 45 minutes. Unless you’re making half the batch (8×8 or 9×9-inch pan), you need to bake them 40-50 minutes. However, saying that. Each over is different and perhaps your oven temperature is off and they baked quickly. They won’t really “set” unless they are baked long enough.
Danna says
I made this for a family gathering. Everyone raved about it! Thank you for a recipe I will make again and again.
Jessica Robinson says
Hey Danna,
My mom would be so happy to hear that. It was a recipe she created. And it’s one of everyone’s favorites!!
Thrilled to hear you loved it too.
Jeannette Shields says
This is my favorite breakfast and my favorite snack. Thank you for this recipe! I’ve made it with Smucker’s Sugarfree Raspberry Jam and homemade Blueberry Jam (but not sugar free because I don’t know how). These are delicious and so quick and easy to make.
Jessica Robinson says
Thank you so much!