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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Angie says
Easy and sooo yummy
Jessica Robinson says
So happy to hear you loved them!
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!