Raspberry Oatmeal Bars
Let’s Talk Raspberry Oatmeal Bars (Because Who Doesn’t Need a Sweet Pick-Me-Up?)
So the first time I made raspberry Oatmeal bars, I only had like half the ingredient list and a questionable pan that cooked a little hotter on one side (aren’t all pans like that?). But honestly? The whole house smelled so good that my kids—usually glued to their screens—actually wandered into the kitchen. Ever since, it’s been the thing I whip up when I want smiles and maybe five minutes to myself with a cuppa. Picture warm raspberry jam bubbling up through crumbly oats. If that doesn’t calm your nerves, I don’t know what will. Oh, and if you don’t eat half the dough straight out of the bowl, are you even really baking?
Why You’ll Probably Love These (Come On—They’re Legendary)
I make this when someone texts about coming over—because it comes together faster than you can rustle up a store-bought snack. My family goes crazy for this because it’s got just enough tang from the raspberries to stop it tipping into ‘too sweet’ territory. Seriously, my husband will hover, waiting to “test for doneness” (read: snatch corners while they’re hot). Oh! I’ve tried other fruit jams but the raspberry one’s got that zingy thing going on, so I keep coming back. The only thing that ever annoyed me was when the bars came out a bit soggy, but, actually, letting them cool (the toughest step!) usually fixes that.
What You’ll Need (and What Substitutions Will Actually Work)
- 1 and 1/2 cups old fashioned rolled oats – Quick oats do in a pinch, but the bars get softer. Steel cut is a bit of madness, don’t even try.
- 1 and 1/4 cups all-purpose flour – My gran insisted on plain flour, but I sometimes go half wholewheat if I’m feeling virtuous.
- 3/4 cup packed brown sugar – White sugar works but the brown gives it that caramel edge. I’ve used coconut sugar; decent.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 170g (about 3/4 cup) unsalted butter, melted – I rarely have time to soften butter, so the microwave is my friend. Plant-based? Vegan stick butter gets decent results actually.
- 1 teaspoon vanilla extract
- 1 cup raspberry jam (or conserve) – Seedless, with seeds, homemade, whatever floats your boat. Try strawberry if you must.
- Optional: Extra fresh or frozen raspberries – I toss these in when I find a sad half-bag in my freezer.
How I Pull It Off (with Some Calm-ish Chaos)
- Preheat that temperamental oven of yours to 180°C (350°F). Line an 8×8 baking tin with parchment; I used foil once and, well, won’t again.
- Mix oats, flour, brown sugar, baking soda, and salt in a big bowl. I usually dump the ingredients in together—no sifting unless you love washing extra things.
- Pour in your melted butter and vanilla. Stir until crumbly but damp. Here’s where I sneak a few pinches. Don’t judge.
- Press about two-thirds of the mix into your lined tin. Aim for even, but don’t sweat perfection. If it’s lumpy, you’re probably doing it right.
- Spread the raspberry jam evenly on top—sometimes I microwave it a bit so it’s spreadable. Honestly, a butter knife’s fine. Plop a handful of fresh berries on if you want.
- Sprinkle the rest of the oat mix over the top. Press it down just enough so it sticks—don’t tamp it like paving a driveway.
- Bake for about 28–32 mins. It’ll smell toasty and the edges go golden. Don’t worry if the middle bubbles; that’s the good bit.
- Let it cool. I try to wait at least an hour, but who’s watching the clock? Cutting while warm = crumble city, but I sometimes can’t help myself.
Stuff I’ve Learned (Usually the Hard Way)
- Let it cool fully unless you want jam all over your knife and sadness where there should be crisp squares.
- If you subbed in wholewheat flour and it’s a bit dense, next time lighten it up with a little less or even mix with plain.
- Once I overbaked it thinking more colour = better. Nope, just dry bars.
Variations I’ve Tried (and Some I Wouldn’t Recommend Again)
- Blueberry preserves work, but it’s a bit sweeter—less zing. Cherry is ok, but the consistency goes a bit weird.
- Once, in a pinch, I made a peanut-butter-and-jam centre. Tasted great, but getting neat pieces was like wrestling a jellyfish.
- I wanted to try with applesauce once… just, no. Way too wet.
What To Use (But Don’t Panic If You’re Missin’ Something)
- 8×8″ baking tin – mine’s slightly warped and still does the job. If you’ve only got a 9×9, go for it—just watch the bake time.
- Parchment paper – in a pinch, heavily butter your tin and hope for the best.
- Mixing bowl and a spoon (no stand mixer needed, but sure, knock yourself out if you want less arm exercise)
Storing the Goods (Assuming You Have Leftovers)
I keep them in an airtight tub for up to 3 days (theoretically). In reality, my family sniffs them out and they vanish by the next morning. They freeze pretty well; just stack them with a bit of parchment between layers. Fridge? Makes them firmer, sometimes chewier. Take your pick.
How To Serve (Aka The Best Bit)
Personally, these bars are my breakfast snack with a dollop of Greek yoghurt on the side. But my youngest insists they’re best warm, with a scoop of vanilla ice cream plonked on top. During the holidays, we sprinkle a touch of powdered sugar for some “snow.” Family photos optional.
Lessons Learned The Hard Way (AKA ‘Pro’ Tips)
- I once tried rushing cooling by tossing the pan in the fridge. Cracked glass. Don’t.
- Use good jam, if you can. Life’s short to eat bland jam, trust me.
- Don’t press the top layer too hard. It can bake up like a solid curtain—crumbly is what you want.
Questions People Actually Ask Me—And What I Tell Them
Can I use frozen raspberries?
Yep—toss ‘em right in, no need to thaw. If they look icy, maybe add a tablespoon of flour so the jam doesn’t get runnier than a leaky kayak.
Will gluten free flour work?
I’ve had mates say yes, but it never sets quite as well for me. Make sure it’s the all-in-one kind designed for baking or you might regret it.
Can I double this for a crowd?
Definitely, just use a 9×13 pan; check this pan conversion guide if you want to get fancy.
Why is my base crumbly?
Usually from not enough butter, or sometimes I just didn’t squish the oat mix down enough. A bit more binding next time and you’re golden.
What’s the best way to cut them?
Use a big sharp knife. Wipe between cuts (sounds fussy but results). Or, shove the whole thing onto a board and hack away; no judgment here.
And… do these work for breakfast?
I vote yes. You get fruit and oats, and that’s my story. (If anyone disagrees, don’t invite them over!)
P.S. If you’re as jam-obsessed as me, you might wanna check out this Smitten Kitchen variation—it’s a bit fancier but still fab.
And, by the way, totally slipped my mind to mention earlier: This recipe doesn’t need a food mixer or fancy gadgets (thank the stars), but if you’re feeling flash, go ahead—I’ll just be over here, stirring with a wooden spoon, like my gran always did.
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3/4 cup raspberry jam
- 1/2 cup fresh raspberries (optional)
Instructions
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1Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
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2In a large bowl, combine oats, flour, brown sugar, baking soda, and salt. Stir to mix.
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3Add melted butter and vanilla extract to the oat mixture. Stir until crumbly and well combined.
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4Press two-thirds of the oat mixture firmly into the bottom of the prepared pan to form the crust.
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5Spread raspberry jam evenly over the crust. Top with fresh raspberries if using.
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6Sprinkle the remaining oat mixture over the jam layer and gently press down. Bake for 35 minutes, or until golden brown. Cool completely before slicing into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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