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A close-up of three stacked raspberry oatmeal bars on parchment paper, with a metal spatula lifting the stack. The bars have a crumbly oat topping and a layer of red jam in the center.
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Raspberry Oatmeal Bars

Make delicious Raspberry Oatmeal Bars with this simple recipe! These chewy, fruity bars combine buttery oat crust with sweet raspberry jam for the perfect homemade treat.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Diet: Low Salt
Servings: 16
Author: Melissa Griffiths

Ingredients

  • 1½ cups all-purpose flour
  • 1½ cups rolled oats
  • ¾ cup packed brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • ¾ cup butter softened
  • 1 cup seedless raspberry jam
  • 1 tablespoon lemon juice

Instructions

  • Preheat the oven to 350°F (175°C). Line a 9x9-inch square baking dish with parchment paper.
  • In a large bowl, combine the flour, oats, brown sugar, baking soda, salt, and cinnamon. Stir together with a fork.
  • Add the softened butter and vanilla extract. Use your hands or a pastry blender to mix until the mixture becomes crumbly and holds together when pressed.
  • Press about 2½ cups of the crumb mixture (a little more than half) into the bottom of the prepared pan to form an even base. Press down firmly.
  • In a small bowl, stir the lemon juice into the raspberry jam until well combined. Spread the jam evenly over the crust in the pan.
  • Sprinkle the remaining crumb mixture evenly over the jam layer. Press down lightly.
  • Bake for 40–45 minutes, or until the top is golden brown.
  • Allow the bars to cool completely in the pan before slicing and serving.

Notes

Recipe Variations & Substitutions:
  • You can use whole wheat or even gluten-free flour in this recipe if you'd like. 
  • You can swap out the seedless raspberry jam for any other favorite flavor of jam! These are delicious with blackberry, strawberry, peach, and even a mixture of jam. 
  • You can add a ½ cup of chopped walnuts or pecans to the topping portion of the cookie bars before placing it on top if you'd like.  
  • If you only have quick oats, go ahead and sub those in for the rolled oats. The texture will change slightly, but the bars will still be delish
 
Lemon Juice Tip: I really like adding the tablespoon of lemon to the jam, as I think it brightens the flavor. That being said, if you aren't going to make the recipes because you don't have it on hand you can skip it. 
Best Type of Jam: Seedless jam works best to prevent chunks that might make cutting difficult. If your jam is very thick, the lemon juice helps thin it slightly for easier spreading. Avoid jelly as it's too thin and may make bars soggy.
Cutting Tips: Make sure to cool completely before cutting – this is crucial! Press the bottom crust firmly and don't over-mix the crumb topping. Using a sharp knife and wiping it clean between cuts also helps create clean slices.
Great For Making Ahead: These cookies bars are even better after they sit overnight in my opinion. It gives the jam time to soak into the cookie bars. The texture improves and they will be less crumbly after they sit for a few hours or over night.
Storage: Store cooled bars in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. For longer storage, wrap individual bars and freeze for up to 3 months. They're actually better after sitting overnight!

Nutrition

Serving: 1cookie bar | Calories: 248kcal | Carbohydrates: 39g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 186mg | Potassium: 75mg | Fiber: 1g | Sugar: 21g | Vitamin A: 266IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

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