Raspberry oat bars are incredibly easy to make, but taste like you spent more time making them than you actually did. You also likely have most (if not all) the ingredients you need to make these quick, sweet treats at home today.
INGREDIENTS
- raspberry preserves – I like mine with seeds, but you can use seedless raspberry preserves, jam or jelly.
- all-purpose flour
- rolled oats
- brown sugar
- unsalted butter – room temperature
- baking soda
- salt
- cinnamon
HOW TO MAKE RASPBERRY OAT BARS:
STEP 1: COMBINE DRY INGREDIENTS
In a large mixing bowl, combine flour, oats, brown sugar, baking soda, salt, and cinnamon.
STEP 2: MIX IN BUTTER
Add butter to the bowl and rub in with your fingers until you achieve a lumpy, crumbly mixture that feels like wet sand.
STEP 3: PRESS INTO PAN
Line a 9×13 inch baking pan with foil or parchment paper.
Transfer 3/4 of the oat mixture into the lined baking pan. Using your fingers, press the oat mixture down creating an even layer all the way to the edges. You can also use the back of a spoon to pack the oats down. The remaining 1/4 mixture will be used for the crumb topping.
STEP 4: SPREAD PRESERVES AND TOP WITH REMAINING OATS
Distribute the raspberry preserves evenly, all over, using a spoon or frosting spreader. I like to spread the raspberry filling all the way to the edges. Next, sprinkle the remaining oat mixture on top. Lightly press the oat topping into the preserves. I like to keep some of the raspberry filling peeking through, because the jam will caramelize and develop a sticky, chewy texture after baking.
STEP 5: BAKE
Bake for 40 minutes, or until the crumb topping is golden brown. Take out and let cool completely before cutting into bars.
Raspberry Oat Bars
Ingredients
- 2 cups cup all-purpose flour
- 2 cups rolled oats
- 1 cup brown sugar packed
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened
- 1 ½ cups raspberry jam
Instructions
- Preheat oven to 350℉. Line a 9×13 inch baking pan with foil or parchment paper.
- In a large mixing bowl, combine flour, oats, brown sugar, baking soda, salt, and cinnamon.
- Add butter to the bowl and rub in with your fingers until you achieve a lumpy, crumbly mixture that feels like wet sand.
- Transfer ¾ of the oat mixture into the lined baking pan. Using your fingers or a spoon, press the oat mixture down creating an even layer all the way to the edges of the pan. Save the remaining ¼ mixture for the crumb topping.
- Spread the raspberry jam all over the oat layer using a spoon or a frosting spreader. Next, sprinkle the remaining oat mixture on top. Lightly press the oat topping into the jam.
- Bake for 40 minutes, or until the crumb topping is golden brown. Take out and let cool completely before cutting into bars.
