Raspberry Jam Oat bars are a quick and easy dessert or snack idea, and they made a great addition to any party or potluck. Plus, you can easily change up the oatmeal fruit bars by swapping the flavor of jam.
The great thing about these Raspberry Jam Oatmeal bars is, they're not overly sweet and you can easily change the flavor just by switching the jam!
These raspberry oat crumble bars have the most delicious buttery crust with sweet raspberry jam filling really take so little effort. You're going to just love how easy it is to make this delicious treat.
🧂 Ingredients
I pretty much always have all of these simple ingredients on hand - which makes this great recipe a win in my book!
- all-purpose flour
- baking soda
- salt
- quick-cooking oats
- packed brown sugar
- cream cheese
- butter
- seedless raspberry preserves
- lemon juice
This is meant to be a brief overview of this raspberry bars recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪Instructions
- Preheat oven to 350°F. Grease or line a 9x9x2-inch baking pan with parchment paper. (I like to use coconut oil to grease my pan). Set aside.
- In a medium bowl combine the flour, baking soda, salt, quick oats and brown sugar. Set aside.
- In a large bowl cream the cream cheese and butter with an electric mixer. Add the flour mixture; beat on low speed until the mixture is crumbly. Measure out 1 cup of the crumb mixture, set aside.
- Press the remaining crumb mixture into the bottom of the prepared pan. Bake for 20 minutes.
- Meanwhile, in a small bowl combine the preserves and lemon juice. Carefully spread the preserves mixture over the hot crust. Sprinkle the reserved crumb mixture over the top.
- Bake for an additional 15 minutes or until the top is golden brown.
- Cool in pan on a wire rack before cutting into bars.
Equipment
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⏲️ Storage
Store your bars in an airtight container. I love using bakery boxes from Sistema. The raspberry oat bars will stay fresh for up to a week in a container.
💭 Frequently Asked Questions
Here are some questions, and answers, people often ask about our chewy raspberry oatmeal bars:
Pretty much any jam, preserve or marmalade is going to be a delicious substitute in Raspberry Oat Bars! Here are some of my favorite flavors:
- strawberry jam
- peach preserves
- apricot-pineapple jam
- blueberry jam
- orange marmalade
If you want to freeze the bars, wrap each one in plastic wrap and place all the individually wrapped bars into a freezer bag. These will last 2-3 months in the freezer.
My kiddos love these for an after school snack, and frankly, so do I!
📖 Variations
We recommend that you try our recipe for the first time just as it is written for the best results, because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- Add ½ teaspoon of vanilla extract or a ¼ teaspoon of almond extract to the cream cheese and butter mixture for added flavor.
- Make a glaze with confectioner's sugar and lemon zest and juice or drizzle white chocolate over the top of the cooled raspberry streusel bars.
- Use whole wheat flour, or on the other hand, gluten-free flour.
While I have not tried making gluten-free bars, these could potentially be made with gluten-free oats and almond flour.
😋 Similar Recipes
Next time, try one of these yummy bar recipes instead:
📋 Raspberry Oat Bars
These little bars are just enough of a treat without being heavy and super filling.
Not ready to make these yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures!
And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Raspberry Oat Bars
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Ingredients
- ⅔ cup all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup quick-cooking oats
- 3 tablespoon packed brown sugar
- 3 ounces cream cheese, softened
- 2 tablespoon butter softened
- ⅓ cup seedless raspberry preserves
- ½ teaspoon lemon juice
Instructions
- Preheat oven to 350°F. Grease or line a 9x9x2-inch baking pan with parchment paper. Set aside.
- In a medium bowl combine the flour, baking soda, salt, oats and brown sugar. Set aside.
- In a large bowl cream the cream cheese and butter with an electric mixer. Add the flour mixture; beat on low speed until the mixture is crumbly. Measure out 1 cup of the crumb mixture, set aside.
- Press the remaining crumb mixture into the bottom of the prepared baking pan. Bake for 20 minutes.
- Meanwhile, in a small bowl combine the preserves and lemon juice. Carefully spread the preserves mixture over the hot crust. Sprinkle the reserved crumb mixture over the top.
- Bake for an additional 15 minutes or until the top is golden brown.
- Cool in pan on a wire rack before cutting into bars.
Notes
- strawberry jam
- peach preserves
- apricot-pineapple jam
- blueberry jam
- orange marmalade
For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
Nutrition
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We'll never share your email or send you spam.About the Author: Jamie is from Love Bakes Good Cakes where she focuses on family-friendly recipes. Jamie believes food is best when shared with family and friends - and dessert is always encouraged!
Linda Heng says
Thanks for sharing these awesome recipes! I definitely have to try to make the raspberry oatmeal bars! 🙂
Kristen says
Everything looks amazing I can't wait to try them out!
Alina says
These look fairly easy to make and sound delicious!
Marlene says
I know my boys will love blueberry crumble bars and my husband will love the raspberry oatmeal bars. Thank you for sharing.
Alina says
Delicious and easy recipes.
Michelle J. says
I think my kiddo would love these.
eymi adrianza says
mmm yummy!! and it doesnt look hard at all. i will try it
Heather Acampora says
Oh yummy! I love your recipes, can't wait to try these out. My kiddos would love them and my hubby too!
Polly Hall says
These sounds so goo can not wait to make them.