Amazing Oatmeal Raspberry Bars (Easy!)

Raspberry bars with oatmeal crumble topping on cutting board with squares of parchment underneath.

4.43 from 14 votes

Amazing Oatmeal Raspberry Bars (Easy!)

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.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: -18 pieces

Calories: 438kcal

Author: Danielle

Equipment

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

RECIPE CHANGE: Originally this recipe was published with the incorrect amount of flour in the topping. It has been changed to the correct amount.

Tips & Tricks

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.

9x13 Pan

Instead of two 9x9 pans, these bars can be made in one 9X13 pan. You may need to slightly increase baking time until top is lightly golden brown and looks set. Every oven and pan is so different, so I would start with 5 minutes and add on time as needed.

How to freeze

After cutting, place the pieces in flat bottomed pan or container. Layer wax paper or parchment paper in between the layers, then seal with a lid and freeze. Before serving thaw the bars overnight in refrigerator or several hours on counter. Enjoy!

Nutrition