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