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!
Do you think I could add some desiccated coconut in there Nagi? If so how much do you think would be permissible without making it too crumbly?
Hey Nagi, do you think this recipe would work with lemon curd from a jar?
I haven’t tried sorry Shana, I feel like you need the stickiness of the jam though as you wouldn’t be able to recook the lemon curd. N x
Super easy…used homemade raspberry jam and added 1t vanilla, 1t cinnamon and 1/2t mixed spice for extra flavour. Yum!😋
Hi Nagi,
Thanks for another wonderful recipe! I am one of those people who will buy jam at every other farmers’ market and then buy seasonal fruit and make my own, so there’s always jam stashed away in the fridge that I don’t quite know what to do with. This recipe has solved that problem. I followed your recipe (in cups) but used white sugar instead of brown because that’s what I had. I also used an 8″ pan, but otherwise did everything else as per instructions. The slice is delicious, but the base has turned out to be very crumbly. Not sure what might’ve caused that. Do you think it’s because of the white sugar or did I leave it in the oven for a bit longer?
Hi Anuja, yes I would say it’s the white sugar, brown sugar has more moisture and would have helped it hold together! N x
Such a great recipe and super easy to whip up! Thank you for your never fail recipes, you are my go to!!
That’s so good to hear Janelle, thanks so much! N x
This is the third recipe I have tried since finding your site earlier this week – all have been super simple and delicious, can’t wait to try more
Thanks so much Verena, I truly love hearing this!! N x
Do you think I could sub flour with almond flour?
Hi Shey, I’d need to test it as it will change the texture, coconut flour results in a more crumbly texture and sometimes won’t hold up as well. N x
Hi Nagi, I went ahead and subbed all the flour with almond flour. I think it worked! I was able to slice it into 16 squares with each square holding up to eating out of hand. I used a scale to measure for accuracy. Delicious!
Sooo easy – Soooo good !! Thanks Nagi 🙂
I used 9″ square tin but I barely have enough mixture for the top. I baked for 30mins (fan-forced) on the middle rack, turns out to be a bit hard. Is it supposed to be like this? However, it still tasted good! thank you for the recipe!
Yep, I can confirm: Easiest Ever AND Most Delicious Ever 😁
You are amazing, your receipes never go wrong. Thanks
Thanks so much Michelle!! N x
I made it in a 8” round cake tin and only just had enough mixture. Used a homemade mixed berry jam, in the oven now as a surprise for my oh when he gets home from work x
Thought I’d have a go at doing one for xmas, so I used mincemeat instead of jam absolutely delicious.
Thanks for another 5 star recipe
Great idea. Always wanted to make homemade mince pies but it seems like too much effort. This is much simpler.
Oh, mincemeat! What an absolutely brilliant Idea. I have a big jar of homemade left over from Christmas and was wondering how to use it up. Am a bit over mince pies,
Made this tonight, easy,quick and delicious served warm with custard.
Will certainly make again.
Thank you.
Made these bars today and they’re absolutely yummy! I reduced the sugar to 60g, used 1/4 tsp salt and layered with creamy peanut butter and triple berry jam. I made them in a NordicWare 1/8 sheet pan thus resulting in some leftover crumb for mini crumb PBJ tarts! Thank you for this recipe 🙂
I love that you added peanut butter – I will try that next time!
YUM! Sounds amazing Christine! N x
Your recipes are Bible ..
Love love love
I need your book if you have one if not urge you to make one !
You are brill
Made these and they were loved by everyone!!! My eldest daughter wants me to make it with Nutella in the middle….. would that work??
I’d love to know Leeanne! N x
Gave it a bash with Nutella I really liked them, my 14 year old said they weren’t sweet enough 😒, my 13 year old loved them but said she prefers the jam version!
Just made this and it’s fantastic. I’m thinking of drowning it in some warm custard for a super tasty dessert. 😊
You’d be mad not to Kirsty!! N x
This was such an easy recipe. Used the raspberry jam, next time want to try plum or apricot.
Yes – you can use any jam you like here, it’s so versatile! N x
Delicious! Waiting to eat it once completely cooled was a major fail. My husband and I stood there with a spoon taking big mouthfuls. Whoops!
Love this!!! Shhh I wont tell anyone 🙂 N x