Raspberry oatmeal bars. They pretty much taste like oatmeal cookies slathered with your favorite preserves. Perfect for breakfast, packed lunches, snacks, any time you want a sweet little something.
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
- 2 sticks (8 oz) unsalted butter cold, cut into small pieces, plus more for the pan
- 2/3 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg white at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats (do not use steel-cut or quick-cooking)
- 1 cup sliced almonds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup store-bought or homemade raspberry jam*
- 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.
- 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.
- 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.
- 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. Gently press on the topping to flatten it slightly but be careful not to cause the jam to squish into the crumble topping.
- 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.)
*What do I do if my jam is too thick to spread?Trying to spread a super thick jam on top of the raw batter is going to be a recipe for disaster. You want the bottom layer of dough to stay solid, otherwise, you’ll end up with burned sugar spots. 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.
Recipe Testers' Reviews
These raspberry oatmeal bars are fabulously crunchy-chewy-sweet-tart cookies that will outperform any of the dry, crumbly, overly doughy bar cookie offerings at the local coffee shop.
The oatmeal cookie-like crust was pressed thinly enough to allow the raspberry flavor to shine through without it being too sweet. The dough itself was crunchy at the edges yet tender into it, the sweet nuttiness pairing wonderfully with the sweet-tart raspberry jam.
The bars would do equally well as a quick snack in the morning or with after-dinner coffee. I stirred the jam in the jar first to loosen it first before spreading it over the crust. I flattened pieces of dough in my hands slightly before placing them on top of the jam.
Again, there was plenty of dough to cover the surface. The crust was a deep golden brown and the edges were darker brown from some caramelization, which added the slightest yet most delicious crunch. I made the bars the night before serving and the next day the jam had made the crunchy crust just a bit softer.
What a delicious dessert! If you love raspberries these raspberry oatmeal bars will be a favorite. It’s an old-fashioned, homestyle recipe that’s so easy to put together.
I used an 8-inch glass baking dish, which is the only one that I had, and the bars came out a bit thick but with no complaints from my eaters. I cut them into 16 2-inch bars.
The crust was crisp and tasted like a buttery oatmeal cookie. I used a French raspberry jam for the filling. A helpful hint—warm up the jam in the microwave for 60 seconds or so to loosen it for easy spreading. I had no problem with spreading it on the crust.
I baked them for 35 minutes and had a difficult time waiting for them to cool but they really need to rest for at least 30 minutes. Rave reviews from my friends. Two days later the consistency was a softer bar but still delicious. My husband is not big on sweets but asked when I would make them again. That says a lot. A great dessert to bring to a cookout this summer.
Originally published July 22, 2017