Raspberry Oatmeal Bars have sweet raspberry jam and topped with a delicious oatmeal crumb topping. Easy to make with simple ingredients and homemade or store-bought jam. Ready in 45-minutes.
Raspberry Bars are one of the easiest dessert bars to make. They are a must-have for holiday cookie boxes.
Raspberry bars are the perfect easy dessert recipe for barbecues, picnics, and potlucks.
Why this recipe works
- Ease – Made with simple ingredients, crust and crumb topping made from the same batter.
- Store-bought or homemade filling – Uses store-bought or homemade raspberry jam.
- Crowd-pleaser – Cut into squares, this dessert bar is perfect for holiday cookie platters or an easy handheld dessert.
- Nostalgic recipe – Raspberry bars are a nostalgic dessert.
What you’ll need
- All-purpose flour – Use a high-quality, unbleached all-purpose flour. Favorites brands are Bob’s Red Mill, King Arthur Flour and Lindley Mills.
- Brown sugar – Adds a depth of molasses flavor and softens the oatmeal topping.
- Rolled oats – Old-fashioned rolled oats work best in this recipe.
- Butter – Using unsalted helps control the amount of salt in baking recipes.
- Baking powder – This leavening agent helps the crust rise.
- Salt – Salt is added to baked goods to enhance and balance flavors.
- Vanilla – Adds incredible flavor to the crust.
- Raspberry jam – Use your favorite brand of raspberry jam or preserves.
This crumb bar recipe works well with homemade or store-bought jam too. Try one of our jam recipes – mixed berry jam, raspberry peach jam or raspberry rhubarb jam.
How to make raspberry crumb bars
- Prepare baking pan – Line a 9×13-inch pan parchment paper and spray with cooking spray.
- Preheat the oven – Preheat to 350-degrees F.
- Make the crumb mixture – In a large mixing bowl, cream together the butter and brown sugar until fluffy. Add the vanilla extract,, flour, salt, and baking powder and stir to combine.
- Assemble – Press ¾ of the oatmeal mixture into the bottom of the prepared pan. Spread raspberry jam over top. Use your fingers to evenly distribute the crumb mixture.
- Bake – Bake for 45-minutes or until golden brown.
- Cool & enjoy – Cool completely, remove from the pan and cut into bars and serve.
Raspberry crumb bars are a must-have for holiday baking. We always include them in our holiday cookie trays along with homemade brownies, peanut butter blossoms, peanut butter cookies and lemon crinkle cookies.
More easy dessert ideas
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Raspberry Oatmeal Crumb 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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Linda says
Can you use raspberry pie filling in place of the jam
Jessica Robinson says
Absolutely!! That works too
Nancy says
Can you use 9 ounces of seedless raspberry jam, and the balance polander raspberry spreadable fruit?
Jessica Robinson says
Yes!! You can use whatever you’d like for a raspberry spread or raspberry jam/preserves. Even make your own raspberry filing with fresh or frozen raspberries thickened with a cornstarch slurry or gelatin.
Kat says
I made these using about half the recipe. I made my own raspberry sauce using a pint of raspberries and cooked them down a bit with a little water and added lemon juice. I had rave reviews! So this is my 2nd batch in 5 days.
Jessica Robinson says
Hey Kat!!
Thank you for reaching out. Do you mean you made half the recipe and used a 9×9″inch pan?
Raspberry bars will last a few days in an airtight container at room temperature or even more if refrigerated.
Glad you made a raspberry puree. You can thicken that with either pectin or a cornstarch slurry to make sure it sets properly.
Margaret Tolbert says
do these freeze well after baking?
Jessica Robinson says
Yes
Arleigh Heagany says
Can you use freezer jam? ( since it’s cooked)
Jessica Robinson says
Yes!!! You can use any type of jam or flavor you prefer.
JGB says
I make these for all the things. Kids and adults alike can’t get enough. I always end up doubling the recipe and it’s still never enough. Thank you!
Kim Rakyta says
Love this recipe I’ve been asked many times to make them soooo delicious!!
Jessica Robinson says
Mom would be thrilled you loved it!
Vera says
So yummy and easy to make. The recipe makes a lot of bar cookies so they perfect for sharing. I love that the ingredients are simple and that they can be added directly to the butter and brown sugar mixture. Of course it is sweet, it has 2 cups of brown sugar and 1 and a half cups of butter! So decadent and delicious. I highly recommend. Thank you for sharing this recipe, Jessica.
Jessica Robinson says
Thrilled to hear you enjoyed the raspberry bars!