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!
So quick & easy to make. So tasty!
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!
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!
Made with st dalfours strawberry fruit spread(sugar free) and it was so good
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
Delish.
I added slivered almonds and shredded coconut for extra crunch on topping.
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.
These are great! Absolutely perfect for lunchboxes. My boys love them.
This sweet treat was delicious made with seedless blackberry jam. My guests were delighted with the results.
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!
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.
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!
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
Delicious
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?
Made these this morning, I used Pam’s Apricot n Ginger jam, perfect 👌
Thank you for ALL the wonderfully easy and tasty recipes. 😋
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 🤣
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.
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!
Just had to make it straight away. My grandsons just love jam and oats what a perfect biscuit. Thanks Nagi it’s so tasty.
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!