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
- Raspberry Muffins
- Strawberry Raspberry Rhubarb Pie
- Cast Iron Cinnamon Rolls
- Oatmeal Cream Sandwich 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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Wendy says
Delicious! Thanks for this yummy recipe.
It was a great use for the last of my frozen raspberries. I actually halved your recipe using an 8×8 dish. The bottom may be a bit thicker than your photo, but I have to say, they are excellent.
Jessica Robinson says
So happy to hear you enjoyed it!
Maggie says
OMG!
Absolutely DELICIOUS!
Reminds me so much of what my Grandmother made back in the day.
My kitchen smells Devine!
If you need a little comfort, this will do the trick…
Thank you for sharing.
Jessica Robinson says
Thank you so much Maggie!!
Don Herman says
Thanks for the recipe. I love that it has a base to it – few recipes do. I just used raspberry puree made from frozen berries, with about 3/4 cup sugar added and cooked a bit to reduce the juice. Worked fine to sub for jam. And a good way to use up these frozen berries!
Jessica Robinson says
Don,
So happy to hear you loved my mom’s raspberry bar recipe!
Shara says
These bars are so yummy!!!! I could eat the whole pan. I made them at harvest and they were a big hit. They are definitely going in my goodie rotation.
Jessica Robinson says
Shara,
Thank you so much! Thrilled to hear that you enjoyed them!
Monique says
We love this recipe, I cannot get away with making small batches so this is perfect. I actually use a tart plum filling from my garden. I use raspberry when I have some on hand. Thank you!
Jessica Robinson says
Hi Monique!
Tart plum filing sounds amazing in this recipe!! Thanks so much! Glad to hear you enjoyed it!
Ann P Roseberry says
These were very easy to make and my family loved them. I used strawberry and apricot jam, as that’s what I had in the house and they were really tasty! A new favorite in my home!
Jessica Robinson says
Ann,
Strawberry Apricot sounds delicious!! Thanks for letting me know you loved them!
Christie Ferguson says
I’m wondering if this recipe could be halved and put into an 8×8 pan? Anyone tried that?
Jessica Robinson says
Christie,
Of course- you can certainly half the recipe and bake in an 8×8-inch baking pan. Check them around 35 minutes, not sure if they might cook quicker.
OR you can bake the entire pan and FREEZE the bars. They do well in the freezer. Cut into bars, wrap well with plastic wrap or plop in zip-style freezer bags.
Vanessa says
Thanks for sharing! Do they keep long?
Jessica Robinson says
Vanessa,
They last well over a week! Refrigerate them during hot summer months in an airtight container or even a zip-style bag.
Suzanne says
This looks so good! Can I use different kinds of jam?
Jessica Robinson says
You can use whatever type of jam you prefer!
Marjie says
When cut into 8 pieces (serving size) each piece is really 802 calories???
Jessica Robinson says
Marjie,
I updated the recipe. You should be able to get at least 15 bars (squares) out of the 9×13-inch pan. Sometimes more, depending on how big or small you cut them. Calories have been updated. But, again- everything in moderation.
Suzanne says
This looks delicious, thank you for sharing!
Eve says
Soooo good!! My family devoured these! They were a perfect balance of sweet and tart and were amazing served warm
Jessica Robinson says
Eve!!
This made my day!! So happy to hear that you loved them!! And feel free to use whatever type of jam you feel like! Thanks for writing!
Cindy says
2nd try is perfect!!! Note to self and others…..Remember to add ALL of the ingredients!!!
Jessica Robinson says
Glad the recipe worked when you added all the ingredients! Thanks so much!
J Webb says
Do these need to be stored in refrigerator??
Jessica Robinson says
For a few days they are good on the counter. But in hotter months or for longer periods, I would suggest storing them in the fridge!
Shanika says
These crumble bars look so yummy! I’m definitely saving this recipe for later since I was planning on making crumble bars real soon!
Jessica Robinson says
Shanika,
They are definitely delish! Thanks for stopping by!