Raspberry Jam Oat Bars – Easy Bakery-Style Oatmeal Dessert Bars
Raspberry jam oat bars are a buttery lightly sweetened oatmeal cookie bar reminiscent of a classic layered crumb bar with raspberry jam. They cut up cleanly once cooled, and are great as a snack or dessert.
These bars provide you with that classic “jam + crumb topping” feeling, but with an easy, no-mixer dough that you just put together in one bowl. The bottom bakes tender and firm, the jam richly glossy in the middle.
They’re a great option when you want something simple but that still looks bakery-style on a plate. Allow them to cool completely before cutting for the cleanest squares.
Table of contents
Why You’ll Love This Recipe
- One bowl and only pantry ingredients.
- Fat, bakery-style bars that cut cleanly
- Sweet-tart jam filling and golden oat topping
- Easy to scale up for a crowd
- Great for making ahead to have on hand for snacks or dessert
Ingredients
Candy base
- Oat bar dough
- 1/2 cup (125 g) unsalted butter (1 stick)
- 1/2 cup packed brown sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1/2 tsp baking powder
- Pinch of salt
Finish
- Filling
- 1 cup raspberry jam
Ingredient Notes & Substitutions
Rolled oats: Old-fashioned rolled oats provide the best texture. Quick oats will work, but the bars texture will be more tender and less chewy.
Brown sugar: Either light or dark brown sugar will do. Dark brown sugar delivers a richer caramel note.
Raspberry jam: You can use seedless or seeded. Any style of thick jam or preserves you like (strawberry, blackberry, apricot). If your jam is on the soupy side, give it a very good stir before you spread it so it doesn’t pool.
Butter: If you’re using unsalted butter (which is advisable), you can control the salt in your cookies. And if your butter is salted, go easy on the added salt.
Flour: To get an accurate measurement, spoon and level so as not to have a dry dough.
How to Make Respberry jam oat bars
- Prep the pan
Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting. This is the whole marketing for this super-easy recipePreheat your oven to 350 degrees. - Mix the wet base
Melt the butter and then add the brown sugar, cook until glossy. Mix in the egg until smooth.
- Add the dry ingredients
Add the flour, oats, baking powder and a pinch of salt. stir until you have a thick, crumbly dough.
- Press the bottom layer
Press about two-thirds of the dough firmly into the prepared pan in a single, even layer.
- Add the jam
Spread the raspberry jam over the base, leaving a small border if you prefer straighter edges.
- Add the topping
Crumble the rest of the dough evenly on top of the jam (it doesn’t need to cover the entirety of jam, and that’s okay).
- Bake
Bake until golden on top and no longer goopy in the center, 22 to 28 minutes.
- Cool and slice
Let cookie cool in pan completely, then lift it out using parchment. Slice into bars.
Expert Tips
- Line it with parchment: That overhang makes lifting (and slicing) easier.
- Press the base firmly: A compacted base can help the bars remain intact after baking.
- Save lots of topping: You want roughly one-third of the dough for the crumb layer.
- Spread jam lightly: With a spatula, pressing gently so as not to lift the base.
- Bake until golden: The top will look lightly browned, and feel set (not wet).
- Cool completely before cutting: Warm bars may crumble; cooled ones cut cleanly.
- For even cleaner slices: Chill slab for 30–60 minutes, then cut into rounds with a sharp knife you wipe clean between cuts.
- Don’t overbake: The little bit left in the oven will finish out on the baking sheet.
Storage & Freezing
- Refrigerator: Keep in an airtight container up to 7 days.
- Room temperature: 3-4 days, stored in an airtight container at a cool spot.
- Freezer: Freeze bars (first in a single layer and then transfer to a freezer bag/container) up to 3 months.
- To defrost: Defrost overnight in the refrigerator or at room temp for 30 to 60 minutes.
Variations
- Substitute the jam: Strawberry, blackberry or apricot preserves (or mixed berry).
- Add citrus: Stir 1 to 2 tsp of lemon zest into your dough for a bright flavor.
- Crunchify: Scatter chopped almonds or pecans over the jam before adding the topping.
- Make them extra jammy: Use 1 1/4 cup jam for a thicker center.
- Drizzle finish: Once the cookies have completely cooled, drizzle them with a basic powdered sugar glaze.
Respberry jam oat bars
Ingredients
Equipment
Method
- Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment paper, leaving overhang.
- In a large bowl, stir melted butter and brown sugar until combined. Add egg and mix until smooth.
- Add flour, rolled oats, baking powder, and salt. Stir until a thick, crumbly dough forms.
- Press about two-thirds of the dough firmly into the prepared pan to form an even base.
- Spread raspberry jam evenly over the base.
- Crumble remaining dough over the jam in small pieces.
- Bake 25–30 minutes, until lightly golden and the jam looks set.
- Cool completely (at least 1 hour). Lift out using parchment and slice into bars.
Nutrition
Video
Notes
- For the cleanest slices, chill the cooled slab 20–30 minutes before cutting.
- If using salted butter, skip the pinch of salt.
- Quick oats work, but rolled oats give a better chewy texture.
- Thick jam or preserves sets best and looks cleaner when sliced.
Tried this recipe?
Let us know how it was!FAQs
They were likely still warm. Really we should have placed this in the fridge to come fully cool, but at least wait until it’s cold before you cut it and press the base down more firmly next time.
Yes. I like to use a nice thick jam/preserves so that it doesn’t soak the base.
Yes. Bake the cheesecake in a 9×13-inch pan and increase cook time until top is golden and center is set.
Line with parchment paper with overhang, and let cool completely before removing the bars.
No. Dough presses and crumbles immediately when pressed.
Yes, but the bars will be softer and not as chewy as if made with rolled oats.
Key Takeaways
- Raspberry jam oat bars are buttery and sweet, easy to make with one bowl, and cut cleanly when cooled.
- They feature a rich jam filling and a crumbly oat topping, making them ideal for snacks or dessert.
- You can prepare them with pantry staples, and variations include using different jams or adding nuts.
- Allow the bars to cool completely before cutting to achieve clean square pieces.
- Store them in an airtight container for up to a week or freeze for up to three months.
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Estimated reading time: 7 minutes
