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!
I have several easy to make bars including these apricot bars and rhubarb bars.
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
Ingredients
- 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)
Instructions
- 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.
Video
Notes
- 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 Disclaimer:
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.
Nutrition
This recipe was originally posted in April of 2015. The pictures and post have been updated.
Recipe adapted from Williams Sonoma Baking Book
Holly says
Delicious! I used seedless jam. Going to try with other jams. 😊
Kathy says
Thanks! This works well with just about any type of jam! Enjoy 🙂
D. Kosel says
Wow, wow, wow! Those are soo good. I used whole wheat flour because I grind my own and that is all I ever use. I also used coconut palm sugar with a splash of cream to make up for the lack of moistness that the brown sugar has. I had cherry jelly and I sprinkled some pecans bits on top with the crumbles. No cinn. because I wasn't sure if it would go with cherry. I can't wait to share these with my family, I already know they are going to be a hit. I also built up the sides a bit to keep the jelly from going off the edge and burning. THANK YOU SO VERY MUCH.
Kathy says
Thank you! I love all the little changes you made. It's fun to make a few tweaks each time you bake these - it feels like you've got a whole new dessert each time!
Happy Baking! 🙂
Mary says
I made these yesterday with some "cranberry jam" we were gifted, and it turned out so good! I did half whole wheat flour and half regular to try to balance out the sugar in the jam. They are quite crumbly but tasted great and mostly held together as bars. I will definitely be making these again! Thanks!
Kathy says
Thank you! 🙂
Christine says
Made these using the blackberry jam you have posted on your site! They were so delicious! The jam is excellent on everything but these bars are exceptional!
Kathy says
Hi Christine,
Thanks so much! These bars are one of our favorites and using homemade blackberry jam is a perfect idea!
Thanks 🙂
Valentina says
I always like baking with oats and I love raspberries. I would love these for breakfast. 🙂 ~Valentina
David @ Spiced says
I love baking with oats! They add such a unique and delicious flavor to all sorts of baked goods. We're craving summer berries like you wouldn't believe right now. I know this recipe uses jam, but I think that's a perfect stand-in until we finally get good quality raspberries here (that'll be mid-late summer). I know Robbie would be ALL in on these bars, too. Maybe we'll have to make a batch soon! Happy belated Mother's Day, Kathy!
Mary Ann | The Beach House Kitchen says
Perfect as a breakfast with my morning coffee or for afternoon snacking Kathy. Delicious!
Alex says
So delicious - I think I would have to make a double batch, they look amazing!! I love raspberry so much.
Dawn - Girl Heart Food says
What a lovely combination of flavours! And so great that they freeze well...though, I'm not quite sure they'd last long enough to make it to the freezer 😉 Pinned! Have a wonderful weekend, my friend 🙂
Kathy says
They don't usually last to make it to our freezer either!