These melt-in-your-mouth Oatmeal Bars with a buttery crumb and a sweet raspberry jam filling are always a huge hit. With common pantry staples, these bars are quick and easy to prepare. I love to take these to potlucks, parties, and bake sales. Enjoy them for breakfast, dessert, or a light snack.
How to make Oatmeal Bars
First, in a large bowl, whisk together the rolled oats, flour, brown sugar, baking powder, and salt. Then stir in the egg, melted butter, and vanilla extract. Split the mixture in half and pat half of it into a well-greased 7×11-inch baking pan.
Meanwhile, warm the raspberry jam in a saucepan over low heat. Using an offset spatula, spread the jam over the oatmeal mixture. Crumble the rest of the oatmeal mixture over the raspberry jam. Bake for about 30 minutes or until lightly browned. For best results, let the bars fully cool before slicing.
Recipe tips
- Grease the baking dish well. I like to grease it with shortening. Jam is sticky, and it needs a good coat of butter or shortening.
- If you don’t have a 7×11-inch baking dish, use a 9×9-inch baking dish.
- For optimal flavor and taste, use rolled oats, not quick oats or steel-cut oats.
- Any flavor jam works with this recipe, including strawberry, blueberry, blackberry, peach, apricot, or cherry.
- You can replace 50% of the butter with almond butter, peanut butter, cashew butter, or coconut oil.
- Let the dish cool before slicing, so the bars hold together well.
- Because of the jam, cover and refrigerate the bars after they cool.
- For chocolate chip oatmeal bars, skip the jam and add 2/3 cup of semi-sweet chocolate chips. Spoon them into the baking dish and bake for about 30 minutes or until lightly browned.
- Store the bars at room temperature in an airtight container on the counter for up to 4 days.
- To freeze first fully cool the bars. Then slice them and layer them in a sturdy freezer-safe container with wax paper or parchment paper between the layers. Thaw in the fridge overnight.
How to freeze Oatmeal Bars
To freeze first fully cool the bars. Then slice them and layer them in a sturdy freezer-safe container with wax paper or parchment paper between the layers. Thaw in the fridge overnight. Reheat in the microwave for 10 seconds to take the chill off.
More bars you will love!
Oatmeal Bars
Ingredients
- 1 ½ cups old-fashioned oats
- 1 ¾ cups all-purpose flour
- ⅔ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg beaten
- 3/4 cup butter melted
- 1 teaspoon vanilla extract
- 12- ounce jar raspberry preserves
Instructions
- Preheat oven to 350 degrees. Grease a 7x11-inch baking dish with butter or shortening.
- In a large bowl, whisk together the rolled oats, flour, brown sugar, baking powder, and salt.
- Stir in the egg, melted butter, and vanilla extract. Split the mixture in half and pat half of it into the prepared baking dish.
- Warm the raspberry jam in a saucepan over low heat. Using an offset spatula, spread the jam over the oatmeal mixture.
- Crumble the rest of the oatmeal mixture over the raspberry jam. Bake for 25-30 minutes or until lightly browned.
- For best results, let the bars fully cool before slicing
Notes
- Grease the baking dish well. I like to grease it with shortening. Jam is sticky, and it needs a good coat of butter or shortening.
- If you don't have a 7x11-inch baking dish, use a 9x9-inch baking dish.
- For optimal flavor and taste, use rolled oats, not quick oats or steel-cut oats.
- Any flavor jam works with this recipe, including strawberry, blueberry, blackberry, peach, apricot, or cherry.
- You can replace 50% of the butter with almond butter, peanut butter, cashew butter, or coconut oil.
- Let the dish cool before slicing, so the bars hold together well.
- Because of the jam, cover and refrigerate the bars after they cool.
- For chocolate chip oatmeal bars, skip the jam and add 2/3 cup of semi-sweet chocolate chips. Spoon them into the baking dish and bake for about 30 minutes or until lightly browned.
- Store the bars at room temperature in an airtight container on the counter for up to 4 days.
- To freeze first fully cool the bars. Then slice them and layer them in a sturdy freezer-safe container with wax paper or parchment paper between the layers. Thaw in the fridge overnight.
Nutrition
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Mary
A real hit with my family. I made the recipe as written and it’s perfect. The raspberry is really delicious.
Beth Pierce
Thanks, Mary! It is one of son’s favorite recipes.
Cheryl
Loved them and super simple to make
Beth Pierce
Thank you, Cheryl! We love them too!
Amber
These are amazing. My family is vegan so I subbed egg with a flax egg, vegan butter and maple syrup instead of brown sugar and they turned out WONDERFUL!
Beth Pierce
Thanks, Amber! I am happy that you were able to modify them!
Pamela Watts
These bars are fabulous. I make mine in a 9×12 pan and I 1.5x the recipe (except 2 eggs) and it’s perfect. I’ve also made this with fresh raspberries mashed with a little sugar and it’s even better!
Beth Pierce
Thanks for the tip, Pamela!
Dana A
So good. Used blueberry instead of raspberry, because it’s what I had. Will definitely make this again!
Beth Pierce
So glad that you liked them. They are one of my son’s favorites.
Neely Moldovan
My kids love oatmeal bars. They are our go to after school snack. I used to make them and I haven’t in a while. Going to try this!
Julie
These Oatmeal Bars with raspberry jam filling sound absolutely delicious! I love that they’re easy to make with ingredients that are probably already in my pantry. They seem versatile enough to enjoy any time of day, whether it’s for breakfast, dessert, or a snack. I can’t wait to give this recipe a try and maybe even bring them to my next gathering. Thanks for sharing!
Beth Pierce
You are most welcome! Enjoy!