Raspberry Oat Bars made with a raspberry jam filling. This easy to make dessert is made with oatmeal, butter, brown sugar and raspberry jam and makes a delicious treat!
These raspberry oat bars are a cross between a granola bar and a cookie. They have a delightfully crumbly oat crust and topping and a sweet raspberry filling.
I love making these for school lunches and for road trips or just for snacking. They are crumbly when eating, but they pack well in a container. They also stay fresh tasting for several days.
I love making these oatmeal bars whenever I crave something a little sweet.
These raspberry oat bars come together quickly and are made with raspberry jam! All you do is throw everything but the jam in a food processor and then put it directly in a pan. You add the jam, more topping and then bake. That's it!
To Make with a food processor
- Place oats, butter, brown sugar and cinnamon in a food processor
- Mix until combined
- Reserve 1 cup and pour remaining mixture into a greased 9 x 13" baking dish
- Add raspberry jam
- Sprinkle reserved topping on top of jam and then sprinkle with remaining oats
- Bake in a preheated 325 degree oven for 40 minutes
- Allow bars to fully cool before slicing and serving.
To make without a food processor
- Place flour, oats, brown sugar and cinnamon in a bowl
- Use very soft butter, not melted, and cut into small pieces. Add to bowl.
- Using an electric mixer, mix on low just until all ingredients are combined. Mixture should look dry and crumbly.
Can I use other types of jam?
You can easily substitute any jam that you have on hand or use one that is more to your liking. I think these would be delicious with apricot jam, or maybe blackberry jam, or what about apple butter? I have a similar dessert with applesauce in the applesauce oat bars and with blueberries in these blueberry bars.
Can you freeze these bars?
Yes, these raspberry oat bars freeze well. Allow bars to fully cool. Freeze bars in casserole dish or remove to another hard container. These won't freeze well in a plastic bag because the bars are soft and crumbly.
What kind of oats do I use?
This recipe calls for Old Fashioned Oatmeal. I like the texture of these oats. You could also use instant oats if that's all you have in your pantry.
Other Great Dessert Recipes
- Oatmeal Chocolate Chip Cookies
- Chocolate Cupcakes
- Coconut Macaroons
- Baked Sprinkle Donuts
- Cocoa Apple Cake
- Cherry Almond Crisp
- Raspberry Turnovers
- No Bake Berry Delight
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious desserts!
Raspberry Oat Bars
- 2 Cups flour
- 1 Cup Old Fashioned Oatmeal (not quick cooking)
- 1 Cup butter (softened and cut into 1 inch pieces)
- 1 Cup brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 ⅓ Cups raspberry jam
- ⅓ Cup Old Fashioned Oatmeal (for topping)
- Lightly spray a 9x13 glass baking dish.
- Preheat oven to 325 degrees.
- In a food processor, put flour, oatmeal, butter, brown sugar and cinnamon. Pulse until all ingredients are combined.
- Set one cup aside.
- Pour remaining mixture into baking dish. Pat down to bottom and sides of dish.
- Spread jam across dry mixture.
- With the remaining oat mixture, add ⅓ cup oatmeal. This adds a bit more texture to the topping. Sprinkle over jam.
- Bake at 325 for 40-45 minutes.
- Let cool before cutting and serving.
- May substitute raspberry jam for you favorite type of jam
- Bars may be frozen after they are fully cooled.
- If you don't have a food processor, the crust can be made by using very soft, not melted, butter and mixing with an electric mixer on low speed.
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
This recipe was originally posted in April of 2015. The pictures and post have been updated.
Recipe adapted from Williams Sonoma Baking Book