Raspberry Oatmeal Crumb Bars
These Raspberry Oatmeal Crumb Bars are filled with a delicious raspberry jam and topped with a buttery, crumbly oat topping!
These bars are easy to throw together and make a great dessert, snack, or even breakfast!
Start by making the crumbs which is just a mixture of flour, old fashioned rolled oats, granulated sugar, light brown sugar, melted butter, a little bit of salt, and vanilla extract. Set aside about 1 cup of the mixture which you’ll use for the topping.
Then, press down the crumbs firmly into the pan to form the crust, spread the jam, sprinkle the reserved topping on top of the jam, and pop it into the oven. Don’t forget to wait for the bars to fully cool in the pan before slicing or they will fall apart.
I love these with raspberry jam, but feel free to use your favorite jam. You can also use fresh or frozen raspberries. Simply toss 2 cups of raspberries with 2 teaspoons of cornstarch, 1/3 cup of sugar, and 2 tablespoons of lemon juice. You don’t need to thaw frozen raspberries.
Store the crumble bars in an airtight container in the refrigerator for up to a week or freeze for up to six months.
If you are looking for a quick, easy and mouthwatering dessert, try these delicious raspberry oatmeal crumb bars and let me know what you think. Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!
Raspberry Oatmeal Crumb Bars
Ingredients
- 130 grams (1 cup+ 1 tablespoon) all-purpose flour
- 75 grams (3/4 cup) old fashioned rolled oats
- 70 grams (1/3 cup) granulated sugar
- 55 grams (1/4 cup firmly packed) light brown sugar
- ¼ teaspoon salt
- 115 grams (1/2 cup – 1 stick) unsalted butter melted
- 1 teaspoon vanilla extract
- 325 grams (1 cup) raspberry jam
Instructions
- Preheat the oven to 175 degrees C (350 degrees F). Line a 20×20 cm (8×8-inch) pan with aluminum foil, leaving enough overhang on the sides.
- Spray with cooking spray and set aside.
- In a large mixing bowl, combine the flour, oats, granulated sugar, brown sugar, and salt.
- Pour in the melted butter and vanilla, and stir until the dry ingredients are evenly moistened.
- Set aside 1 cup of the crumble mixture, then press the rest into the prepared pan to create a smooth layer.
- Spread the jam over the crust and sprinkle the reserved crumbs evenly over the top.
- Bake the bars for 28-30 minutes, until the jam is bubbly and the crumb topping is lightly golden. Place the pan on a wire rack to cool completely before cutting into squares.
- Store the raspberry oatmeal crumb bars in an airtight container in the refrigerator for up to a week or freeze for up to six months.
Added bourbon soaked chopped pecans to crumble mix. Yummy in the tummy!
It sounds delicious, Joy! :)
I made my own version of these last year to use up left over cranberry sauce after Thanksgiving, and they were soooo good. Very simple so I looked for a recipe and yours is the closest to what I came up with. The things I did different was used cranberry sauce, but with raspberries mixed in (hello, holidays!) and mixed in millet with the topping. They were a way to use up left-overs but have now become requested and are the star of the show. Since they freeze so well they are great to have on hand to add to a Christmas cookie plate. Making up a batch now, thanks!
That’s a brilliant idea, Lisa! :)
Wonderful recipe—just as good as the bars at Whole Food! I try to limit sugar and flour and have had great success making this recipe with Monkfruit sweetener, unsweetened raspberry jam, and a combination of almond flour and coconut or oat flour. What a great treat that is low in sugar (and lower in carbs). Thank you for sharing!
That’s a great idea, Gail. I bought Monkfruit sweetener a few weeks ago but I haven’t tried it yet.
Easy to make and delicious!
I’ve been searching for a recipe for these since sampling them at various bakeries and restaurants. These are just as good if not better! It was surprisingly easy and everyone loved them.
So glad to hear that, Elizabeth! Thank you for the feedback! :)
Hallelujah a recipie in grams!!! I love a one bowl quick recipie! I’m getting creative cleaning out the pantry by turning things like the raspberry jam gifted to us by my husband’s coworker into holiday treats to affordably share!!! Thank you so much! Happy holidays!
That’s a great idea, Sam! Happy Holidays! :)
Oh, I didn’t have quite enough oatmeal so I rounded out the 3/4 cup with shredded coconut. Added just a little extra flavor and did the job.
Thank you for the instructions on how to use fresh berries. This was wonderful. Turned out beautifully and I didn’t even wait for them to cool before digging in.
I am so glad to hear that, Emily! :)
I love the addition of shredded coconut!
Made this with fresh raspberries – delicious! Didn’t have cornstarch, so subbed a bit of flour and that seemed to work fine. Thanks for the great recipe!
Thank you for your feedback, Molly! I am glad you liked this recipe :)
Can you use another type of oatmeal besides the old fashioned, I have on hand the rolled dried oats?
You can use any type of oatmeal as long as it’s not quick cooking or instant. Let me know if you try these! :)
YUM! Definitely will be making this one!