Raspberry oatmeal bars. They pretty much taste like oatmeal cookies slathered with your favorite preserves. And get this, they’re actually healthy. Um, well, sorta healthy. Yum.
These raspberry oatmeal bars pay homage to the classic jam bar in the best possible way. Sweet raspberry jam is smooshed between layers of nutty, buttery, oatmeal cookie dough and baked until golden. Although they make a lovely gift, we won’t judge if you just can’t part with them.–Angie Zoobkoff
Raspberry Oatmeal Bars Recipe
- Quick Glance
- 20 M
- 1 H, 35 M
- Makes 16 bars
- 2 sticks unsalted butter (8 ounces or 227 g), cold, cut into small pieces, plus more for the pan
- 2/3 cup packed light brown sugar (142 g)
- 1/2 cup granulated white sugar (100 g)
- 1 large egg white, at room temperature
- 1 1/2 cups all-purpose flour (180 g)
- 1 1/2 cups rolled oats (do not use steel-cut or quick-cooking) (150 g)
- 1 cup sliced almonds (86 g)
- 1/2 teaspoon ground cinnamon (1 g)
- 1/2 teaspoon kosher salt (2 g)
- 1 cup store-bought or homemade raspberry jam (320 g)
- 1. Preheat the oven to 350°F (180°C). Place the oven rack in the center of the oven and butter the inside of a 9-inch (23-cm) square baking pan.
- 2. With an electric mixer on medium speed, beat the butter and the brown and white sugars in a large bowl until light, creamy, and fluffy, occasionally scraping down the bowl, up to 3 minutes. Beat in the egg white and mix until smooth, about 1 minute more.
- 3. Add the flour, oats, almonds, cinnamon, and salt to the butter mixture, reduce the speed to low, and beat just until a crumbly, grainy dough forms with no white streaks of flour, 1 to 2 minutes.
- 4. Using the back of a spatula, press 2/3 of the dough into the prepared pan to create an even crust that rises about 1/2-inch (12-mm) up the sides. Spread the jam over this mixture and then crumble the remaining dough evenly over the jam to create a crust. If your jam is very thick or difficult to spread, pop it in the microwave for 60 seconds and then give it a thorough stir. Gently press on the topping to flatten it slightly but be careful not to cause the jam to squish into the crumble topping.
- 5. Bake the raspberry oatmeal bars until browned and set, 35 to 45 minutes. Cool in the baking pan on a wire rack for at least 30 minutes or until room temperature. Cut into 16 bars. (You can keep any extra bars between sheets of wax paper or parchment paper in a sealed container at room temperature for up to 2 days.)
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