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Home Quick and Easy

Raspberry Jam Oat Bars

By:Nagi
Published:16 Mar '23Updated:20 Mar '23
179 Comments
Recipe v Video v Dozer v

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!

Stack of Raspberry jam oat bars

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!

Overhead photo of Raspberry jam oat bars

Pouring jam onto Raspberry jam oat bars

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!

Ingredients in Raspberry jam oat bars
  • 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.

Crumble topping for Raspberry jam oat bars

The making part – quick & easy!

One oats biscuit mixture is used for the base and the crumbly topping. Convenient!

How to make Raspberry jam oat bars
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Crumble remaining oat mixture across the surface using your fingers.

  6. 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.

Cut up Raspberry jam oat bars
Close up overhead photo of Raspberry jam oat bars

Hand holding Raspberry jam oat bar

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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Close up photo of Raspberry jam oat bars

Easiest Ever Raspberry Jam Bars

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 30 mins
Coolling: 1 hr
Total: 1 hr 40 mins
Dessert
Western
4.89 from 53 votes
Servings16
Tap or hover to scale
Print
  • 203
Recipe video above. The charm of a crumble pie but in convenient hand-held form, Raspberry Jam Oat Bars have a buttery oatmeal 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!

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:

1. Crumble topping – The mixture will be a bit clumped together so use your fingers to crumble it onto the top. 
2. Optional extra: 1/2 cup of chopped nuts into the biscuit mixture.
3. Store in an airtight container for 5 days in the fridge. Bring to room temperature before eating!
Nutrition per slice, assuming 16 slices. 

Nutrition Information:

Serving: 54gCalories: 216cal (11%)Carbohydrates: 35.8g (12%)Protein: 3g (6%)Fat: 7.2g (11%)Saturated Fat: 4.2g (26%)Cholesterol: 27mg (9%)Sodium: 52mg (2%)Potassium: 74mg (2%)Fiber: 1.1g (5%)Sugar: 15.8g (18%)Vitamin A: 200IU (4%)Calcium: 20mg (2%)Iron: 1.1mg (6%)
Keywords: jam bars, jam oat bars, raspberry bars, raspberry crumble bars
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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.

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Slices & Bars

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!

Dozer Raspberry Bars
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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179 Comments

  1. Kathleen says

    May 25, 2023 at 3:11 pm

    5 stars
    So quick & easy to make. So tasty!

    Reply
  2. Ash says

    May 17, 2023 at 3:50 pm

    Hi Nagi – love all your recipes, love your book, love your dog! 😀 Quick question – do you think I could assemble these the night before, pop them in the fridge, then bring them to room temp in the morning and bake them? I’d love to make them freshly baked for a work morning tea but don’t think I’ll have time to start the whole recipe from scratch. Thanks!

    Reply
    • Eeka says

      May 23, 2023 at 3:23 am

      I’m not Nagi… but I bet it would work, since jam does not have much of a sogginess factor.

      If you are using a metal pan, you wouldn’t even need to let it come fully to room temperature – just take it out of the fridge as you turn on turn on the oven to pre-heat.
      I’d try it!

      Reply
  3. Cathy Easton says

    May 7, 2023 at 1:28 pm

    Made with st dalfours strawberry fruit spread(sugar free) and it was so good

    Reply
  4. Kaye says

    May 1, 2023 at 11:07 am

    5 stars
    I used the base recipe of apple crumble bars (it has no oats ) then mixed 1/3cup the oats into topping of this recipe absolutely delicious
    All your recipes Nagi are awesome they r my most go to

    Reply
  5. Lina T says

    April 27, 2023 at 9:00 pm

    5 stars
    Delish.
    I added slivered almonds and shredded coconut for extra crunch on topping.

    Reply
  6. Julie says

    April 23, 2023 at 5:37 pm

    5 stars
    I have made this recipe several times, each time a slight difference. Today I did half lemon butter, half raspberry jam and sprinkled slivered almonds and macadamias over the top.

    Reply
  7. Karla Oke says

    April 17, 2023 at 6:38 pm

    5 stars
    These are great! Absolutely perfect for lunchboxes. My boys love them.

    Reply
  8. Susan says

    April 16, 2023 at 8:20 am

    5 stars
    This sweet treat was delicious made with seedless blackberry jam. My guests were delighted with the results.

    Reply
  9. Barbara Taylor says

    April 9, 2023 at 10:09 pm

    5 stars
    Made this yesterday. SO GOOD! I used a stand mixer to mix the base/crumble and it mixed thoroughly and quickly. I used peach jam and I am so happy with this recipe! My hubby loved it too!

    Reply
  10. Rob says

    April 7, 2023 at 2:48 am

    1 star
    Love Nagi and Recipe Tin, but this was the first recipe that I didn’t like. I found the oatmeal base and crumble bland and too floury tasting. I think the recipe still needs a bit of work.

    Reply
  11. Kath says

    April 2, 2023 at 7:28 am

    Another stellar recipes. I went ahead and browned the butter while I was melting it (might as well!) and it was just amazing. Nagi, everything on this site is a winner!

    Reply
  12. Treacle says

    April 1, 2023 at 5:37 pm

    5 stars
    Made this recipe when I had to take a plate to a craft afternoon and was swamped with compliments. Thanks for such an easy, tasty and winning afternoon treat

    Reply
  13. lyn says

    March 30, 2023 at 7:21 pm

    Delicious

    Reply
  14. Kathy Georgeallis says

    March 25, 2023 at 6:45 pm

    Just made this and it was yummy. I was wondering if it works with granny smith apples too. Does fresh or frozen fruit work in this slice?

    Reply
  15. Erana Coutts says

    March 25, 2023 at 10:39 am

    Made these this morning, I used Pam’s Apricot n Ginger jam, perfect 👌
    Thank you for ALL the wonderfully easy and tasty recipes. 😋

    Reply
  16. Toni says

    March 23, 2023 at 6:29 pm

    5 stars
    These are lovely. Look just like Nagi’s too. I used homemade Rosella jam which was really nice and not overly sweet. A bit moorish though 🤣

    Reply
  17. Val Cameron says

    March 23, 2023 at 4:28 am

    These looked delicious, but I can’t say I was thrilled with the oat/flour base and topping. It just lacked – maybe vanilla or slivered almonds would have helped.

    Reply
  18. Judy says

    March 22, 2023 at 5:29 pm

    5 stars
    Exactly as promised, very easy and delicious. I used two half full jars of old jam, warmed them in the microwave and mixed them and the result is awesome. Nagi, you’ve done it again!

    Reply
  19. Janine Treffone says

    March 22, 2023 at 11:31 am

    Just had to make it straight away. My grandsons just love jam and oats what a perfect biscuit. Thanks Nagi it’s so tasty.

    Reply
  20. CLK says

    March 21, 2023 at 6:00 am

    5 stars
    Amazing. Perfect. Used a mix of raspberry and strawberry jam. Added in chopped walnuts and subbed almond flour for 1/2 cup of the flour. Used a glass 8×8 and just buttered it, and I had no issue with them sticking. SO dang good. Thank you!

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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