Raspberry Jam Oat Bars

Raspberry Jam Oat Bars

Stack of Raspberry jam oat bars

The charm of a crumble pie but in convenient hand-held form, Raspberry Jam Oat Bars have a buttery oatmeal biscuit base, a layer of jam, then topped with a crumble. Love how the same mixture is used for the base and crumbly topping. Handy – and fast to make!

Stack of Raspberry jam oat bars

Easy raspberry jam oat bars

These are deliciously buttery crumble bars that are perfect for any occasion. You’ll love the combination of the sweet fruity jam filling sandwiched between the oatmeal cookie base and the crumbly golden topping.

And you’ll especially love how quick these are to get in the oven! Similar jam bar recipes call for softened butter to be creamed with an electric beater (like for oatmeal cookies) or rubbed into flour using your fingers (like for shortbread).

In contrast, my recipe starts with melted butter which is just mixed with a wooden spoon with oats, flour etc. I’ve made it the standard way, and my way, and the difference is barely discernible.

So my easier way it is!

Overhead photo of Raspberry jam oat bars

Pouring jam onto Raspberry jam oat bars

What goes in raspberry jam oat bars

While these are made with raspberry jam, it can be made with any jam flavour your heart desires. Strawberry, blueberry, marmalade, apricot!

Ingredients in Raspberry jam oat bars
  • Jam – As noted above, any flavour jam you want can be used! I used raspberry.

  • Rolled oats – Not quick oats or steel-cut oats. Just plain traditional oats.

  • Flour – Just plain / all purpose flour. Wholemeal / wholewheat flour will work too. I haven’t tried with gluten-free flour or almond meal (ground almonds).

  • Butter – Unsalted butter. No need to bring to room temperature as we will melt it.

  • Sugar – Brown sugar adds lovely caramel-y flavour to the base. However, if you’re out, white sugar can be substituted.

  • Egg – A large one, from a carton labelled with the size “large”. Industry standard is 55 – 60g / 2 oz each.

  • Baking powder – Just 1/2 teaspoons adds a bit of lift. It doesn’t make the biscuit base cake, it just prevents it from baking into a concrete block.

  • Salt – Just a pinch, to bring out the other flavours. It doesn’t make it salty.

Crumble topping for Raspberry jam oat bars

The making part – quick & easy!

One oats biscuit mixture is used for the base and the crumbly topping. Convenient!

How to make Raspberry jam oat bars
  1. Oat cookie mixture – Melt the butter in a bowl in the microwave. Mix in sugar, then egg, then the flour, oats, baking powder and salt.

  2. Spread in pan – Line a 20cm/8″ square metal pan with paper with overhang to make it easy to lift out later. Spread 1 1/2 cups of the oat mixture across the base. I partially spread it out using a wooden spoon, semi cutting / pressing the clumps. Then I finish it with my hands.

  3. Press the base in firmly and make the surface reasonably smooth. We’re making a rustic dish here, so no need to go to town on an ultra smooth surface.

  4. Spread jam across the surface. If your jam is a bit firm jelly-like, you might want to warm it up briefly to make it easier to spread.

  5. Crumble remaining oat mixture across the surface using your fingers.

  6. Bake for 30 minutes at 200°C/400°F (180°C fan-forced) or until the surface is golden. Cool in the pan before lifting out using the overhang paper and cutting into 16 squares.

    TIP to speed up the cooling: cool 30 minutes on the counter, 30 minutes in fridge.

Cut up Raspberry jam oat bars
Close up overhead photo of Raspberry jam oat bars

Hand holding Raspberry jam oat bar

These really might be one of the fastest bars ever to make. Well, the 5 Ingredient Chocolate Peanut Butter Bars are a hot contender for the World’s Speediest Bars too. 🙂

Tuck them into lunch boxes. Take them to book club. Serve them for afternoon tea.

Or, for something different, serve them as dessert, warm like apple crumble with a scoop of vanilla ice cream on top. YES! – Nagi x

PS Those caramelised bits along the edges are the BEST. Like a chewy candy. I’ll fight you for them!


Watch how to make it

Close up photo of Raspberry jam oat bars
Print

Easiest Ever Raspberry Jam Bars

Recipe video above. The charm of a crumble pie but in convenient hand-held form, Raspberry Jam Oat Bars have a buttery oatmeal base, a layer of jam, then topped with a crumble. Love how the same mixture is used for the base and crumbly topping. Handy – and fast to make!
Course Dessert
Cuisine Western
Keyword jam bars, jam oat bars, raspberry bars, raspberry crumble bars
Prep Time 10 minutes
Cook Time 30 minutes
Coolling 1 hour
Total Time 1 hour 40 minutes
Servings 16
Calories 216cal
Author Nagi | RecipeTin Eats

Ingredients

  • 125g / 1 stick unsalted butter , melted
  • 1 large egg (55-60g / 2 oz)
  • 1 1/2 cups flour (plain / all-purpose)
  • 1 1/2 cups rolled oats (traditional oats, not quick, instant or steel-cut)
  • 1/2 cup / 110g cup brown sugar , tightly packed
  • 1/2 tsp baking powder
  • Pinch salt
  • 1 cup raspberry jam (or other flavour)
CupsMetric

Instructions

  • Preheat oven to 200°C/400°F (180°C fan). Grease a 20cm/8" metal pan with butter then line with baking/parchment paper with overhang (so it can be lifted out once cooked).
  • Oatmeal cookie base – Melt butter in a microwave proof bowl. Mix in sugar until lump free. Add egg then mix until incorporated. Then add flour, oats, baking powder and salt and mix until you can no longer see flour.
  • Base – Spread 1 1/2 cups of the mixture in the prepared pan, and press in with your hands. Spread with jam (microwave to loosen, if needed), then use your hands to crumble the remaining mixture over the top (Note 3).
  • Bake for 30 – 35 minutes or until the top is deep golden. Remove and allow to fully cool in the pan (~ 2 hours) before lifting out of the tin using the baking paper. (Speed things up: 30 min counter, 30 minute fridge)
  • Cut into 16 squares. Enjoy!

Notes

1. Crumble topping – The mixture will be a bit clumped together so use your fingers to crumble it onto the top. 
2. Optional extra: 1/2 cup of chopped nuts into the biscuit mixture.
3. Store in an airtight container for 5 days in the fridge. Bring to room temperature before eating!
Nutrition per slice, assuming 16 slices. 

Nutrition

Serving: 54g | Calories: 216cal | Carbohydrates: 35.8g | Protein: 3g | Fat: 7.2g | Saturated Fat: 4.2g | Cholesterol: 27mg | Sodium: 52mg | Potassium: 74mg | Fiber: 1.1g | Sugar: 15.8g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1.1mg

Originally published July 2016, in the days before I learned how to make recipe videos! Updated March 2023 with a recipe video, sparkling new photos and much needed clean up of the writing.

Similar format sweet things

Because I do have a soft spot for hand-held goodies.


Life of Dozer

Normally I update this section with current Dozer happenings, but I though you might like this from the original publication date – Dozer suspiciously sniffing a runaway raspberry, disappointed he didn’t get to taste test the Raspberry Bars!

Dozer Raspberry Bars

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