Just wait until these Oatmeal Raspberry Bars explode in your mouth! With bites of buttery shortbread crust, sweet raspberry jam filling, and crazy delicious oat-streusel topping, it's an easy dessert that's great for making ahead and freezing.
Read the full post for step-by-step instructions to make your crumble bars perfectly every time, including our secrets to cutting them neatly, baking them in a 9x9 or a 9x13 pan, and changing up the flavor profile.
Like the best dessert recipes, these raspberry shortbread bars are on a whole new level! They are everything a cookie bar should be:
✅ Super easy to make while being make-you-famous kind of delicious.
✅ Great for a crowd. Serve them with your next Game Day recipes!
✅ Perfect for popping in the freezer and grabbing out at the last minute.
If you love raspberries as much as I do, be sure to satisfy your sweet tooth with these favorites: white chocolate raspberry cheesecake and raspberry white chocolate bundt cake. Delicious!
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Ingredients for raspberry crumble bars
- Butter: Salted or unsalted butter, I don't find that it matters. Instead of the usual cold butter, we want it to be slightly softened.
- Sugar: Just white granulated sugar.
- Vanilla: Real vanilla extract is always best.
- Salt: Always kosher salt.
- Flour: All-purpose flour.
- Raspberry jam: Buy the best quality jam you can find. It should only have raspberries, sugar, and pectin. It also might be labeled as raspberry preserves.
- Oats: Old-Fashioned or quick oats will work. Steel cut oats or instant oatmeal will not work.
- Brown sugar: Either light or dark brown sugar are delicious.
- Cinnamon: Please don't skip this. It adds the perfect dimension to the topping.
How to make oatmeal raspberry bars
First, heat oven to 350º and prepare two 9x9 pans by lining them with parchment paper like a sling. Use binder clips to hold in place if necessary. Spray sides and bottom with baking spray (cooking spray with flour in it) and set aside.
Next, pulse the crust ingredients in the large bowl of a food processor and press into the bottom of the prepared pan. Next spread the layer of raspberry jam across the top of the crust. Finally, mix together the crumble topping and sprinkle every last bit over the top.
Bake until golden brown. Once out of the oven place pan on a wire rack and cool to room temperature. Once cool, cut into neat squares.
Tip: If serving at special occasion, a couple fresh raspberries on the serving platter makes for a stunning presentation.
Can I make raspberry jam bars in a 9x13 pan?
This recipe calls for two 9x9 pans, but you can make it in one 9x13 inch pan instead. They will be a tiny bit thicker and may need to bake a few minutes longer. Whichever size pan you use, the recipe yields about 16 bars depending on how large you cut them.
How to cut dessert bars neatly
Here are my go-to tips for cutting even streusel bars.
- First, partially freeze them. It makes them cut more cleanly.
- Second, get out your ruler. This is not a time for winging it. Before making your lines be sure to cut off the very edge of the bar all the way around. Then measure what is left and divide by how many pieces you want per side.
- Third, use this serrated Swiss paring knife. Yes, you can use other knives, but I promise this little gem is AMAZING. If you must use a different knife be sure to use a serrated blade in this case.
- Fourth, saw carefully. Yes, I use a sawing motion on these bars. It helps keep the crumble topping in place.
- Finally, wipe the blade off frequently. That will help keep the sides clean and help keep everything in its place.
Variations
For a different flavor profile, feel free to substitute with your favorite jam. My top choices are blackberry jam, strawberry jam, or even cranberry jam. The crumbly topping pairs perfectly with those flavors.
FAQs
This dessert can be stored on the counter for a day or two. After that it's best to refrigerate them or place them in the freezer.
These are great for freezing ahead. After cutting into squares, place the bars in an airtight container with a flat bottom and separate the layers with parchment or wax paper. Then cover with a lid or tightly wrap in plastic wrap and foil to keep them fresh. Thaw in the refrigerator a day before or on the counter for a few hours before serving.
Tips & tricks
- Line the pan with parchment like a sling (see photo above). To keep the parchment in place use binder clips.
- In order to get an even layer of crust, tamp in with flat measuring cup or tart tamper.
- The easiest way to spread the jam evenly is with a small offset spatula. We LOVE ours and use it all the time.
- Be careful not to overwork the crust or the topping. Gently pulse it in the food processor.
Recipe
Amazing Oatmeal Raspberry Bars (Easy!)
Equipment
- 9x9 pan or 9x13 pan
Ingredients
Crust
- baking spray
- 2 cups flour
- ½ cup sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 cup butter slightly softened
Filling
- 24 ounces raspberry jam store bought or homemade
Topping
- 1 cup rolled oats or quick oats but not instant
- 1 cup brown sugar
- 1 cup flour
- ½ teaspoon cinnamon
- ½ cup butter slightly softened
Instructions
- Preheat oven to 350°. Prepare two 9x9 pans by lining them with parchment paper like a sling. Use binder clips to hold in place if necessary. Spray sides and bottom with baking spray and set aside. (For 9x13 instructions, see notes.)baking spray
- In a food processor, layer in the crust ingredients in the order listed. Gently pulse the ingredients together until they look like large crumbs and everything is evenly mixed (see photo in post). Pour crust mixture evenly into the pans. Use your fingers, a flat bottomed measuring cup, or a tart tamper to press crust in evenly.2 cups flour, ½ cup sugar, 1 teaspoon vanilla, ½ teaspoon salt, 1 cup butter
- Spread jam evenly over crust.24 ounces raspberry jam
- In food processor gently pulse topping ingredients. You are looking for relatively uniform crumb pieces with no dry spots remaining. Sprinkle evenly over jam layer.1 cup rolled oats, 1 cup brown sugar, 1 cup flour, ½ teaspoon cinnamon, ½ cup butter
- Bake on center rack of oven for 45 minutes. The top should be lightly golden brown. Cool completely before cutting.
Notes
- Line the pan with parchment like a sling (see photo in post). To keep the parchment in place use binder clips.
- In order to get an even layer of crust, tamp in with flat measuring cup or tart tamper.
- The easiest way to spread the jam evenly is with a small offset spatula like this one.
- Be careful not to overwork the crust or the topping. Gently pulse it in the food processor.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Rosemarie says
I made these raspberry bars, but use strawberry preserves for our granddaughter. who is in colleget but comes home for the weekends I’m making another batch for us now. they were delicious!
Danielle says
That sounds great! Thank you so much for taking a minute to let us know!
Lesley says
Any suggestions on a substitute for the oats?
Danielle says
I am so sorry, but I do not know of a substitute that would work. You can try using flour, but since I have not done that before I can't say if it will work or not. If you try them, we would love to hear how they turn out!
SDR says
I had such high hopes for this recipe. Unfortunately the time it bakes for is far too long. Mine are burned and bubbling and the topping completely melted into the raspberry jam
Misty says
So sorry to hear these didn't work for you. We have made these many times without these problems, but I would like to help problem solve for you. Do you mind telling me what size pan(s) you used and what material it was made out of? And what brand of raspberry jam you used? Thanks!
Traci J says
Mine too - 350 for 45 minutes in a 13x9 pan. The crumb topping is non-existent and just baked in to the jam.
Danielle says
So sorry to hear that! Thank you for your feedback. We will bake these again and try to see if we can identify what the problem is.
Ina Patience says
This is a lovely detailed recipe. Such a help for beginner bakers.
The bars look so good.
Misty says
Thanks! We hope the instructions and tips help you be super succesful (definitely worth it for these bars). Enjoy!
Karen says
Love these!