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!
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!
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!
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.
The making part – quick & easy!
One oats biscuit mixture is used for the base and the crumbly topping. Convenient!
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.
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.
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.
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.
Crumble remaining oat mixture across the surface using your fingers.
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.
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
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Easiest Ever Raspberry Jam Bars
Ingredients
- 125g / 1 stick unsalted butter , melted
- 1/2 cup brown sugar , tightly packed
- 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 tsp baking powder
- Pinch salt
- 1 cup raspberry jam (or other flavour)
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!
Recipe Notes:
Nutrition Information:
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!
I’m not really sweet stuff person but this one has been bookmarked for years – I had to read the post just in case you had changed it. I’m going to try with marmalade this time, or quince jam.
Loved the sausage and lentils. Didn’t think it would be so good! Highly recommend. A cheap and nourishing, easy meal.
These look yummy, can’t wait to try them.
Hi Nagi
I’m trying to cut out sugar, but love the sound of this recipe, can I substitute the sugar for honey?
Honey will spike your blood sugar just like white sugar. If that’s your reason for cutting out sugar then use a sweetener like monk fruit or allulose.
Wow, I’ve been making these for about 25 years. I forgot all about them, so it’s been about 8 years since I last made them. I know what I’m fixing today. Thanks x
Just went to the kitchen to measure amount of oats I have left – freaking 133g! Its a sign! Gonna give it ago today. It’s perfect for the rainy weather we have in Cape Town today.
Although I have the feeling I already made this before..
Hey Nagi, do you think you could swap out the plain flour for almond flour ?
I KNEW someone would ask that!! 😂 I haven’t tried but confident you can because it’s not like a cake or cookies 🙂 Much “safer” and forgiving. I will give it a go next time I make these and pop back to add a note! – N x ❤️
Hey Nagi,
I thought we said biscuits or bikkies here in Oz not cookies 🙂
Hi Nagi,
This was a hit! Thanks so much. It is a great way to use up jam as well. Delicious!
Hello Nagi,
I made this dessert tonight and it was very good. I did not have raspberry jam, so I used blueberry. My husband’s only suggestion was that next time, I serve it with vanilla ice cream:). Thanks for another great recipe!
Love this recipe! Just wondering – do you have any ideas for a substitution for the butter for someone who can’t have dairy?
I bet you margarine or vegan butter would be a great substitute.
Hi Nagi – quick question: The recipe calls for “ 1 1/2 cups / 135g rolled oats” but isn’t 135g just over 1/2 a cup? Wondering if you can clarify which measurement is correct? Thanks!
Wayne, take a look at your oatmeal canister/box. Per mine, 1/2 cup (US cup) = 40g, so when using this brand and US measurements, I get 120g. I typically use the metric/weights version when baking, so I’d follow the recipe’s 135g. I hope this clarifies your question. If I ever have doubts, I look at the ingredient packaging or do a quick google search for verification.
Made this and soon easy!!! . Used normal butter so left out the salt and added white chocolate drops … yum!
Would I be able to double this recipe? And if so, would I double everything?
Can u tell me is the nutrition calorie content for 16 slices or 9 please? THanks
At the top of the recipe it looks like 16 bars. If only it was for 9, sorry. : (
I have made this recipe three times in the past four weeks, so it’s a winner in my book!!! I definitely feel like there’s a slight trade-off in texture for ease. However I’ve found that sprinkling some frozen raspberries over the jam adds in some moisture/textural contrast and reduces the overall sweetness. A few pieces of almond and white chocolate have also made guest appearances, and will likely return to the next batch! (And there will be a next batch). Love your work, Nagi, thank you!!
I made this today mixing blueberry and raspberry jam together. I can’t wait to try this with other jams and marmalade too. This recipe was so easy! Thank you!
I’m so glad you enjoyed them Carrie!! N x
Omg! Made this today with Bonne Mamman strawberry preserves and they were amazing. Only thing i did different was cutting down the sugar to 60g as the jam i used is super sweet. Thanks for the recipe!
Hi, there’s look amazing! Apologies but I couldn’t see how long these would keep or how to store once made?
Hi Tom, I store at room temp but you can store in the fridge or even freeze! Fridge for up to 5 days, freeze up to 1 month. N x
Really easy. I added walnut pieces into the topping. Delicious.
Really lovely. The family devoured these! I doubled the recipe and used homemade rhubarb jam. Delicious.