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.
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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. Grease a 9×13-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 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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Judy says
Can I freeze these raspberry bars
Jessica Robinson says
Yes ma’am!! You can
Tina says
Hi, I love seeing this recipe! My Nonna used to make the best Raspberry Bars. If I only use 1/2 the amount, could a 9x9x3 pan work? Thank you for any advice!
Jessica Robinson says
Tina,
You can certainly try and make half of the recipe in a smaller pan. We have found the best luck sticking with how it is written and should there be leftovers, freezing them.
Lisa says
I made these raspberry bars,, shared them with friends and family and now I can’t hand out the recipe fast enough! These are my new addiction 💕
Jessica Robinson says
So happy to hear you enjoyed them!
Chris says
These are so amazing. Do I need to store in the Refrigerator after they have cooled?
Jessica Robinson says
So happy to hear you enjoyed them so much!! As long as it’s not terribly hot and muggy outside, you can leave them in a sealed container or zip-style baggie on the kitchen counter for a few days.
Jeannette Shields says
These are very very good! I am so glad to have found this recipe! I used King Arthur Measure for Measure gluten free flour and Bob’s Red Mill gluten free quick oatmeal and Smucker’s sugar free raspberry preserves. The only addition would make is to add chopped pecans or walnuts, but not because they aren’t good; it’s only a personal choice. Thank you again.
Jessica Robinson says
Thanks so much Jeannette.
Chopped nuts to the crumb topping would be a great addition!! Glad you were able to make them gluten free to suit your needs.
BARBARA BURKHAM says
this looks like a great recipe. Can I mix strawberry and raspberry jam to make the
Jessica Robinson says
You are welcome to use any type of jam you prefer.
Jamie says
Tried this today — I tripled the recipe because I was that confident about how yummy they would be, and they didn’t disappoint. However, just a technical note, when you triple the recipe with your slider, the “3 sticks” unsalted butter doesn’t change — so that’s what I almost used (half of the amount actually needed.) Might want to delete the “3 sticks” part so as not to confuse someone who isn’t being very careful.
Jessica Robinson says
Jamie,
Glad to hear that you enjoyed the recipe and made a big batch.
Most people only make one pan at a time and use the recipe as written. We like to write recipes as you would for a cookbook, giving you a cup amount and the sticks. If you notice, the recipe reads butter in cups and “3 sticks” is in parenthesis. When you make a double or triple batch with this particular recipe, it’s easy enough to calculate without the slider and use (in your case) 9 sticks of softened butter. The slider also adjusts the cups for butter. Adding “sticks” helps people when measuring butter.
Karen says
If I double this recipe, will it fit into a half sheet pan, or do I need to change to 1 1/2 times then ingredients? Thanks!
Jessica Robinson says
You’d want to 1 1/2 the recipe, not quite double. And we recommend a high side half sheet pan (Look on Amazon for it, it’s made by Nordic ware)
Karen says
If I double this recipe, will a half sheet pan work?
Seanna Borrows says
The very best tasting raspberry bars. So delish!
Jessica Robinson says
Thank you so very much!
Sherri says
How could I incorporate fresh raspberries to the recipe?
Jessica Robinson says
You can add fresh raspberries to the jam/preserves. OR I’ve seen people make a filling with fresh or frozen raspberries, rather than using jam. You’d add your raspberries to a small saucepan with a few inches of water (so they don’t burn) and thicken with cornstarch slurry. Cool before adding to your raspberry bars.