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!
Soooo easy and delicious but the greaseproof paper stuck to the jam 😭 may reduce the sugar a little next time as I don’t have a super sweet tooth. Thanks for the great recipe!
Made this with Strawberry & Champagne jam with fantastic results. I reduced the sugar a little.
This was just as easy and delicious as promised! Family loved it and it disappeared within 48 hours. Will definitely make it again. Thanks for the recipe!
Hi! Wanted to make this for a group but one person is lactose intolerant. How would substituting margarine for butter affect it?
Hi Molly, I haven’t tried but I imagine it would be fine!
This recipe is a hit! But my crust tasted more cakey rather than a biscuit. What might have gone wrong?
Hi Vanessa, did you make any amendments to the recipe by any chance? – N x
Another fantastic recipe….so easy and so easy!
Thanks so much Caroline!
Thank you so much for this recipe! I didn’t know it was possible to do jam bars without butter (or shortening)! After reading your recipe it was so easy to make it vegan and gluten free with a flax egg, coconut oil, 3/4 cup of gf flour and 3/4 cup of almond meal. It was perfect. I might just add a bit more salt next time.
That’s so great to know April!
These came out great! Made my version vegan with a flax egg and vegan butter and it was a hit!
I’ve made these several times and they are TO DIE FOR!! Thank you for coming up with such an easy and tasty recipe! I add a little cinnamon to the mixture and I also sprinkle powdered sugar on top after it cools and when people come over they think I must run a little bakery on the side! 😀
Absolutely delicious and so easy to make! I made both a gluten and a gluten free version with success. I used my homemade strawberry jam, as that is what I made this year. I will definitely make it again. Thank you for your wonderful recipe!
I’m pleased you enjoyed it Laura, thanks for letting me know! N x
Tried with Lingonberry jam and I love it. Would Nutella work too?
Now you have ME thinking…..
So yum and so easy!! Best with a cup of tea! Have passed it on to my mum, and I bake this regularly for my father in law who loved them!!! 😊
Awww, I love hearing that AR! PS You’ve been BUSY! 😉 N xxx
Hi Nagi,
I made the caramel slice and sausage rolls for a party, everyone loved them both!
I wanna try these and was wondering if 押し麦 would work ok? (I live in Japan). They look a bit different to the rolled oats you find in Australia or NZ.
Hi,
Made these bars today. Although they turned out delicious the top did not turn out crumbly. Before I added the egg the mixture was flaky. But once I mixed the egg it stuck to my fingers. Don’t know what I did wrong. Another question, my 1.5 cups of flour weren’t 225 g when I weighed it. Similarly the oats were less in weight.
Hi Amna! So the mixture is kind of a tough dough texture so you can press it in the tin to make the base. Then you need to sort of make it crumble to do the topping. You do need to sort of rub your fingers together to make it crumble. The weights will be slightly less depending on the country you are in because cup sizes do differ which is why I provide both – for consistency purposes depending on which country the person making this is in. Once baked, the top is fall apart crumbly, it should be set but bumpy and crunchy. Is that what it was like? 🙂
Hi Nagi,
Yes the top was crunchy and crumbly. I think I messed up the proportions. Need to invest in Canadian measuring cups! Will be trying out other receipts soon.
Thx a lot.
Just made this and they were divine! Tasted even better the next day. Couldn’t have been easier also. Keeper 🙂
Woo hoo! So glad Nancy, thanks for taking the time to come back and let me know! 🙂 N x
So glad you posted these! My husband has been on a huge oat bar kick lately (but they’re so expensive at Woolies!) so I made these last night with strawberry jam and he LOVED them! Thanks for all the great recipes!
Woo hoo! So glad your husband liked these Autumn!! Thanks so much for letting me know! N x
Ok but imagine peanut butter under the raspberry layer!!! IMAGINE IT!
I’m going to try making these soon, they look and sound YUM
PS. Dozer looks so soft and fluffy, sooo adorable
You’re killing me Martina…..I haven’t done a peanut butter recipe on my site in ages. That must change immediately. Any suggestions? 😉 N x
Mmmmmm. Had these for pud (after the one pot creamy tomato chicken pasta, which is my favorite dish at the minute) pretty much straight out of the oven, topped with custard. So simple but gorgeous, Lottie the springer was really upset she didn’t get to sample them!!!
Hey Nagi… What a treat !!! I am one of the lucky ones to get to taste test this wonderful treat. Hands down simply moreish and delicious. The Oat meal crumble top is to die for.. the caramelised bits of jam in the corner / edge pieces are everyone’s favourite. The caramelised jam is slightly chewy on the edge of the bar and topped with the crunch of the Oatmeal crumble is a combination made in heaven. So beautiful. My kids could not get enough of them – I have to limit their intake to just one rasp berry jam bar per school day. They are so lucky to get such delicious treats in their school lunch. Thank you for your beautiful recipe and food.
I am so glad you enjoyed these Ada! Thank you for your wonderful feedback as I tried to come up with the version I wanted to share!!! And thank the girls for taste testing too…. 😉 N x
Hi Jennifer! Thank you so much for your lovely message! I am so glad you are enjoying my recipes and thank you for reading!!! Glad you are enjoying the Life of Dozer snippets too!!! I love that people aren’t turned off by seeing a big hairy dog in my recipes – ha ha ha! N x