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
Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!
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
Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you! I own every cooking product I recommend and love how they perform.
Netsy greiber says
Delicious! I added 1/4 tsp of almond extract
Kat Apostle says
Can I use fresh fruit?
Jessica Robinson says
You’d have to cook it down a bit and make a compote. Thicken with cornstarch
Mara says
I make this recipe with a variety of jams and marmalades. I’ve even done it with chocolate chips, peanut butter, and apple butter.
It always comes out delicious. At times I’ve used less butter to make it a little less rich… the recipe is forgiving and allows this type of modification.
I just love it!
Jessica Robinson says
I love that you’ve modified it so many different ways
Barbara says
can I use seedless raspberry jam?
Jessica Robinson says
Barbara,
Yes ma’am. You absolutely can use seedless jam or any flavor of jam or preserves you prefer.
Abigail says
Got around to making these yesterday and I can’t believe I waited this long. I saved your video on IG over a year ago lol.
These were SO good! I didn’t use parchment and they still set and cut great. I didn’t get to really “crumble” on top as I left too much mix in the bowl so the jam ended up being more in the middle, but we don’t mind.
I used a jar of raspberry preserves and a jar of raspberry lychee jam. These will definitely be in rotation and I love that they’re so easy to switch up with the filling!
Jessica Robinson says
So happy to hear you enjoyed them!! You can play around with how much you’d like on the base of the cookie and how much you leave for the crumb topping. And use different jams
LizzyRN says
HI, I think I mixed my flour/oats too much because it was mostly powder! After cooling, I cut the bars and simply shook off the excess. Next time, I’ll mix more gently. The flavor is amazing, but they are VERY sweet for some in my family. I’m curious what I can do to lessen the sweetness just a bit. I’m using the Kirkland Organic Raspberry fruit spread. Thanks for the recipe!
Leslie says
Two of my sister-in-laws loved these bars. They both said that they only cooked them for 20 to 25 minutes. I have a similar recipe that I have been making for years that has fudge in the middle rather than raspberry jam. I have always baked them for 20 to 25 minutes and I’ve had a number of ovens over the years so I still don’t understand how you could cook them 35 to 40 minutes. I do love the bars though and will continue making them. Thank you for the recipe.
Jessica Robinson says
Hey Leslie!
Thanks for your comment.
My guess is that you’re using a smaller size pan and baking half the recipe if it’s baked within 20-25 minutes. My MOM’S raspberry bars makes a 9×13-inch baking pan and YES it takes about 45 minutes to be bubbly around the edges and baked properly.
If you are in fact using this recipe, perhaps your oven needs to be checked for accuracy of temperature. Even newer ovens can be off with temperatures.
Bev says
Hi! I made these tonight. I usually make date bars fall and winter, and I bake them for 30-35 minutes and since this is a bigger pan the longer time seemed right. I baked for 40 minutes. They are sweet. Also, I sprinkled dark chocolate chips over the top. I think I would reduce the amount of flour and oats for the crust, but it did turn out well.
Jessica Robinson says
Hello Bev,
Thank you for your comment! Date bars sound amazing!
You can always mix up the jam flavor with this recipe or use a fruit compote. Why would you reduce the flour and oats? What size pan did you bake in. 40-45 minutes is usually the perfect bake time.
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.
Annie says
I made these as instructed and did bake them for 45 minutes in a 9 X 13 pan. I made a fruit compote out of apples, blueberries, and blackberries and used that in place of the jam. However, my bottom crust looks about double the height of yours. Thank you for sharing such a yummy recipe.
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.