These raspberry oat bars are buttery, jam-packed, and outrageously snackable. One bite and you'll understand why I’ve started hiding them from my family. (Sorry, not sorry.)
Why You’ll Love These Raspberry Oat Bars
- Foolproof – beginner-friendly, no mixer needed.
- Versatile – use your favorite jam.
- Crispy, crumbly, chewy – everything a bar should be.
- Perfect anytime – breakfast, dessert, or straight from the fridge at midnight.
Jump to:
Ingredients
- Raspberry Jam or raspberry filling- it can either have seeds or be seedless jam.
- Old-fashioned rolled oats or Quick Oats - they help decrease the baking time.
- Unsalted Melted Butter - I like to use melted unsalted butter to control the salt in my baked goods.
- Brown Sugar - helps to create caramelization.
See the recipe card below for quantities and measurements.
Variations
Want to add something to these jam-packed raspberry oat bars? Try these simple add-ins:
- Nuts - Want to add in some crunch? Add in your favorite type of finely chopped nuts to the top before or after baking.
- Rhubarb - I love to make these bars with a raspberry and rhubarb jam. So yummy!
Equipment
Equipment can have a big impact on how a recipe turns out. I would recommend using the following equipment:
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a 13 x 9 metal baking dish with parchment paper. In a large bowl, combine melted butter, brown sugar and vanilla extract. Using a hand mixer or a spatula mix until smooth. Set aside.
2. In a large bowl, combine oats, flour, salt and baking soda. (dry ingredients) In batches add the oat flour mixture into the melted butter and sugar. Mix until crumbly.
3. Press half of the mixture into the prepared baking dish to form the bottom layer of the bars. Make sure you spread it out evenly. Spread the raspberry jam filling over the bottom layer of the oats. Sprinkle the remaining oat mixture over the raspberry jam filing.
4. Bake the bars for 20-25 minutes or until they are golden brown. Allow the bars to cool completely before serving. Enjoy!
Hint: The crumble topping can be best distributed using your hands.
Storage
Store fully cooled bars in an airtight container in the refrigerator for 3-4 days.
You can also freeze these bars. Place these bars in an airtight container. Then pop it in the freezer. Allow them to come to room temperature before serving. They will freeze for up to 2 months.
Top Tip
For best results, line your baking pan with parchment paper. This will help for easy removal of the raspberry oatmeal bars. I like to use some clips to hold the parchment paper in place.
FAQ
Yes! This recipe is so versatile you can make it with any type of fruit jam.
📖 Recipe
Jam-Packed Raspberry Oat Bars (No Mixer Needed!)
Equipment
- Mixing bowls
- Spatula
- Whisk
- 13 X 9 metal baking dish
- Parchment paper
- Hand mixer
Ingredients
- ¾ Cup Unsalted butter melted
- 1 Cup Light brown sugar packed
- 1-½ Cups Rolled or quick oats
- 1-½ Cups All-purpose flour
- ½ Teaspoon Salt
- 10 Ounce Jar of Raspberry Jam or filling
- ½ Tespoon Baking soda
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a 13 x 9 metal baking dish with parchment paper. In a large bowl, combine melted butter, brown sugar and vanilla extract. Using a hand mixer or a spatula mix until smooth. Set aside.
- In a large bowl, combine oats, flour, salt and baking soda. In batches add the oat flour mixture into the melted butter and sugar. Mix until crumbly.
- Press half of the mixture into the prepared baking dish to form the bottom layer of the bars. Make sure you spread it out evenly. Spread the raspberry jam filling over the bottom layer of the oats. Sprinkle the remaining oat mixture over the raspberry jam filing.
- Bake the bars for 20-25 minutes or until they are golden brown. Allow the bars to cool completely before serving. Enjoy!
Notes
- Make sure you line your baking pan with parchment paper for easy removal.
Nutrition
One of my all-time fave bar treats, with simple ingredients, and will satisfy your sweet tooth, are my Carmelita bars—those gooey goodies are like a cozy hug from chocolate and caramel.... yum!
These were inspired by the bars my grandma used to keep “hidden” in a tin in the back of the freezer. As a kid, I thought I was sneaky for finding them. Turns out, she wanted me to find them all along. Now I make them for my own snack-loving family—and hide them better.
📸 Share the Snack Love!
If you make these raspberry oat bars (and I really hope you do), tag @sprinkledandsugaredbakery so I can cheer you on—and secretly wish you mailed me a piece
