Fruit and dessert, it’s the perfect marriage. Sweet and tangy, there’s not many a person who can pass it up. These rapberry oatmeal bars are no exception. Easy to assemble, this three layer treat starts with a shortbread crust, followed by a thick layer of raspberry jam, and finished with an oatmeal crumble topping.
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It doesn’t get much better.
Maybe the reason I want all the fruit desserts right now is because we’re towards the end of winter and I’m craving the sweetness of spring and summer and the outdoor bounty it brings. Like sweet raspberries right off the vine.
Nothing screams summer like biting into a big juicy raspberry.
But I digress.
It could be summer when you’re reading this and maybe looking for ways to use your bounty of raspberries. Or, it could be winter and you need a pick me up. (Me currently) Either way, you’ve come to the right recipe.
In This Post:
- Let’s talk layers
- Step by step instructions
- Recipe Card
- Other Recommended desserts
Raspberry Oatmeal Bars | Three layers of perfection
Don’t let the fact there are layers to this dessert deter you. They are easy to make, quick to assemble, and cooking time isn’t long.
The first layer is the crust. When you put this together it’s key to use room temperature butter. Melted butter will not work on this crust, making it too hard and greasy. While cold butter will not “cut” into the mix well.
*Pro tip: I always have 3 to 4 sticks of butter out at room temp in my cupboard. One, because I use them to fill my butter dish when it runs out, and two, so I’m always ready to whip up a dessert like these or chocolate chip cookies when the mood hits. On the counter, I let butter sit for 2 – 4 days without issue. If your house is warmer than 70 degrees, that time will need to be less.
The crust will appear crumbly when fully mixed, but when pressed down into your 9×14 pan, it will hold together. A good rule of thumb to know when it’s ready is if you can take some of the mix and, balling it up in your fist, it holds its shape when you release your hand.
Baking at 350 for 12 minutes.
Middle layer: Jam
This is the simplest part. All you do is take your favorite raspberry jam, (I personally love preserves with seeds) and smooth it over the warm golden crust.
About a cup and a half works perfectly for this size of dessert. If you want it less gooey, scale back to one cup. But truthfully, who wants that?! Any more than a cup and a half though, and it will be so gooey that the bars will be hard to hold and the crust could slip off when cooled and cut.
Crumble coat topping
This is the perfect crumble topping that brings the whole dessert together. Something about oatmeal, butter, and brow sugar that equals perfection. I love to toss about a half cup of fresh berries into the topping, (not pictured below because I was out that day) they add a perfect little tang and take these bars next level.
Mix together and sprinkle over the crust and jam, then pop back into the oven at 350 for another 15 minutes and you’re done! Let it cool completely, and cut when cold. If you have time, pop them in the fridge for a bit to help set the jam.
Some desserts are best eaten warm, and others cold. These raspberry oatmeal bars are best served cold. Which makes it perfect for preparing ahead of time!
To see the video of this recipe being made, check it out here.
- 3/4 cup butter at rom temp
- 1/2 cup organic sugar
- 2 tsp organic vanilla extract
- 1/2 tsp salt
- 1 1/2 cup flour
- 1/4 cup powdered sugar
- JAM LAYER
- 1 1/2 cup raspberry jam
- 3/4 cup oatmeal
- 1/2 tsp vanilla
- 3/4 cup brown sugar
- 1/2 cup flour
- 1/4 cup powdered sugar
- 1/2 cup butter melted
preheat oven to 350. Place parchment paper in a 9x13 pan.
Assemble the crust. In a bowl, place room temperature butter. On top of butter place the sugar, vanilla and salt, flour and powdered sugar. With a fork, mix ingredients and cut butter into the mixture. It will not come together completely. To tell if it's ready to press into pan, take some of the mix and press it together in your palm. If it holds shape, it's ready.
Pour out crust crumbles and press evenly into the pan.
Place in preheated oven and bake for 12 minutes or until golden brown around the edges.
Remove from oven and immediately take jam and spread evenly over crust.
Assemble the topping. This can be done while the crust is cooking.
Melt butter on stovetop. While butter is melting, combine all other ingredients into a bowl. Drizzle melted butter over top and lightly toss together.
Sprinkle mixture evenly over jam.
Place back in oven, again at 350, for 15 minutes.
Removed and allow to cool completely. Cut into 2x2 squares and serve.
Keep at room temperature or in fridge for up to 3 days.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 133mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 1g
If you make them, be sure to tag me over on Instagram! It’s my favorite place to see all your creations!