Raspberry Jam Oat Bars Recipe – Easy Buttery Crumble Dessert
This Raspberry Jam Oat Bars Recipe features a buttery oat crust, sweet raspberry jam filling, and a golden crumble topping. An easy dessert perfect for snacks, lunchboxes, or gatherings.
Equipment
- 8x8 inch baking pan
- Parchment paper
- Mixing bowls
- Measuring Cups and Spoons
- Spatula
- Oven
Ingredients
For the Crust & Crumble:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup brown sugar, packed
- 1 ¾ cups rolled oats
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Filling:
- 1 to 1 ¼ cups raspberry jam (preferably thick seedless jam)
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
Prepare the Crumble Mixture
- In a large bowl, combine melted butter and brown sugar. Stir until smooth. Add oats, flour, baking soda, and salt. Mix until a crumbly dough forms.
Press the Base
- Press about two-thirds of the mixture firmly into the prepared pan to form the crust.
Add the Jam Layer
- Spread raspberry jam evenly over the crust, leaving a small border around the edges.
Add the Topping
- Sprinkle the remaining crumble mixture over the jam layer.
Bake
- Bake for 30–35 minutes or until the top is lightly golden brown.
Cool Completely
- Allow bars to cool in the pan for at least 1 hour before slicing. This helps them set properly.
Slice and Serve
- Lift out using parchment paper and cut into squares.
Notes
- Let the bars cool completely before cutting to prevent crumbling.
- For cleaner slices, refrigerate 30 minutes before cutting.
- Use thick jam to prevent bleeding into the crust.
- Store in an airtight container at room temperature for 3 days or refrigerate up to 1 week.
- Freeze individually wrapped bars for up to 3 months.
- Substitute half the flour with whole wheat flour for added fiber.
- For a vegan version, use plant-based butter.