raspberry oatmeal bars

Buttery, tender oatmeal crumble crust with sweet, gooey raspberry filling? Yes please! These raspberry oatmeal bars are divine.

what are raspberry oatmeal bars?

Raspberry oatmeal bars are my new favorite bar cookies: In minutes, you can whip up a buttery, oatmeal crumble crust, top with yummy raspberry jam, and bake to perfection.

The cookies are soft and tender, and the oatmeal-butter combination complements the sweet jam beautifully.

more amazing bar cookies

how to make raspberry bars with oatmeal crumb topping

While these raspberry crumble bars take a couple hours to cool, you only need about 10 minutes to make them!

INGREDIENTS YOU'LL NEED:

These bar cookies are so easy to make, you don't need an electric hand mixer or standing mixer.

FLOUR

Choose all-purpose flour. I suggest measuring by spooning the flour in the measuring cup. As always, I highly recommend a digital scale.

SALT

Never forget your salt in cookies! You will notice. Salt keeps away the bland.

OLD FASHIONED ROLLED OATS

Choose a cannister of the old-fashioned rolled oats. Do NOT substitute quick oats. Quick oats are thinner and will absorb too much moisture.

BUTTER

I suggest real butter, NOT margarine or a substitute. As a personal preference, I bake with salted butter. However, as there is salt added to the recipe, you may use unsalted butter if you prefer.

SUGAR

You’ll need some good old-fashioned granulated sugar.

LIGHT OR DARK BROWN SUGAR

Be sure to pack brown sugar into the measuring cup with the back of your spoon!

VANILLA EXTRACT

I prefer and suggest pure vanilla extract, not imitation flavoring.

RASPBERRY PRESERVES OR JAM

I made this batch with a jar of seedless raspberry jam, but any comparable jam or preserve works.

TOOLS YOU'LL NEED:

• Non-stick foil or parchment paper
• 8 x 8 inch square baking pan

Do you need to refrigerate raspberry crumble bars?

You may store these bar cookies in an air-tight container at room temperature OR in the refrigerator for up to a week.

Cookies may also be frozen for up to 3 months.

TIPS TO MAKING RASPBERRY OATMEAL BARS

• Lining the baking pan with non-stick foil or parchment paper makes for easy lifting and cutting!
• Do not overheat the butter. Remove from heat as soon as the butter is almost entirely melted.
• Don't worry if your crumble mixture feels... crumbly! It's supposed to.
• If you'd like a thicker crust on the bottom, reserve fewer crumbles for the top.
• Make sure the oven is fully preheated. We recommend an oven thermometer to ensure proper temperature.
• Cookies are done with the top is golden.
• If using salted butter, you may skip or reduce the added salt. (I prefer the full amount.)

raspberry bar cookies with oatmeal crumble RECIPE

Continue to Content

Yield: 9 cookies

raspberry oatmeal bars

Print

The BEST RASPBERRY OATMEAL BARS -- Bar cookies with a tender, buttery oatmeal crumble crust topped with yummy raspberry preserves.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 2 hours 40 minutes

Ingredients

• 1 cup all-purpose flour (128 grams)
• ½ teaspoon salt
• ¾ cups old-fashioned rolled oats (66 grams) (do NOT sub quick oats)
• ½ cup (1 stick) butter (113 grams)
• ½ cup sugar (100 grams)
• ¼ cup packed brown sugar (52 grams)
• 1 teaspoon vanilla extract
• 1 cup to 1 ¼ cup raspberry jam or preserves (8 to 10 ounces)

Instructions

1. Preheat oven to 350 degrees F. Line an 8 x 8 inch baking pan with non-stick foil or parchment paper.
2. In a large bowl, briefly mix the flour, salt, and oats. Set aside.
3. In a medium saucepan, melt the butter over medium low heat.
4. As soon as the butter is mostly melted, remove from heat and stir until fully melted.
5. Stir in the sugars and vanilla extract.
6. Pour the butter mixture over the oatmeal mixture and stir well.
7. Reserve ¾ cup of the oatmeal butter mixture.
8. Press the rest of the mixture evenly in the baking pan.
9. Spread 1 cup of raspberry preserves or jam over the mixture. For extra raspberry goodness, add up to ¼ cup more, if desired.
10. Sprinkle the reserved crumbles evenly over the top.
11. Bake for 30 to 32 minutes OR when the top is lightly golden.
12. Let cool in baking pan for 2 hours before cutting into squares.

Notes

Do not overheat the butter. Remove from heat as soon as the butter is almost entirely melted.

Don't worry if your crumble mixture feels... crumbly! It's supposed to.

If you'd like a thicker crust on the bottom, reserve fewer crumbles for the top.

Cookies are done with the top is golden.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 270Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 135mgCarbohydrates: 63gFiber: 2gSugar: 39gProtein: 3g

HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.

• Author
• Recent Posts

Follow Me

Meaghan Mountford

Hi! I’m Meaghan, the creator behind the edible art and recipes at TheDecoratedCookie.com. I’m the author of two food craft cookbooks: SUGARLICIOUS and COOKIE SENSATIONS. I’ve teamed up with Beth for more fun in the kitchen making easy, sweet treats.

Follow Me

Latest posts by Meaghan Mountford (see all)

• Fudgy Brownies Recipe - June 28, 2023
• watermelon slice cookies - June 15, 2023
• white cake mix cookies - May 26, 2023