Raspberry Oat Bars made with a raspberry jam filling.
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 can indulge myself with a sweet treat all while convincing myself, it’s not all bad for me!
Okay, so they really don’t rank in the healthy area, but at least there’s oatmeal in there! Somehow that seems to make it better in my book!
I love making these for school lunches and for road trips or just for snacking. They are crumbly when eating, but they seem to 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!
You can easily substitute any jam that you have on hand or a 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? So many choices!
I have also made these Applesauce Oat Bars which are very similar and just as delicious.
Other Great Dessert Recipes:
- Oatmeal Chocolate Chip Cookies
- Chocolate Cupcakes
- Coconut Macaroons
- Cocoa Apple Cake
- Cherry Almond Crisp
Quick snack bars made with raspberry jam.
- 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 1/2 teaspoons ground cinnamon
- 1 1/3 Cups raspberry jam or your favorite jam
- 1/3 Cup Old Fashioned Oatmeal for topping
Lightly spray a 9x13 glass baking dish.
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 1/3 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.
Recipe adapted from Williams Sonoma Baking Book