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!
Made these at the weekend, they tasted great (I had strawberry jam) and my wife absolutely loved them! Thank you
Hi just made the slice I used half almond flour and half buckwheat flour used gluten free oats it turns out really good
I made these with egg replacer and dairy free spread for my daughter with multiple food allergies. The base was a bit unstable, but they were a massive hit and so easy to make. Highly recommend (especially for allergy Mums)!
I don’t have an 8” metal pan just a silicon pan. Can I use this & how would I need need to adjust baking time?
I used marmalade as that’s what I had in larder. Like an orange flapjack – delicious.
These look so very good Nagi, Just look like apple crumble or raspberry in a bar form.
I would also have a fine layer of grounded up nuts of one’s choice weather it is peanuts, walnuts or pecans if you are not have nut allergy. thank you Bert Scott Jr
Hi Nagi and Dozer. I love oatey desserts. Yum!! Do you think that a low sugar jam would work ok or, would the consistency not be right?
I am patiently waiting for my copy of your cook book in Canada here. Looks like it’ll be a few more weeks.
FYI I made the McDonald’s copycat teriburger from Recipetin Japan tonight. Ooeeshi 🙂
Hugs to Dozer.
Just made these with a blood plum jam and added some slivered almonds into the biscuit base. So EASY and so delicious!
Hi Nagi, will these work if I reduce the sugar by about half? I don’t like biscuits too sweet. Love all your recipes! The
This is Nagi’s raspberry jam dessert bars recipe, it is not a recipe for biscuits that require very little sugar or no sugar if the cook prefers.
Nagi graciously takes time to offer us her recipes, which leaves me wondering why anyone would question the small amount of brown sugar called for in Nagi’s raspberry dessert bar recipe when it is a DESSERT treat.
Nagi does mention popping them in lunchboxes so I think this question is relevant as I’m always happy to reduce sugar for my kids if it doesn’t wreck the outcome.
PS – fan girling iyou Nagi! Glad I bought your book for both me and my mum! Your Bol is the best ever!! Game changer in our households.
I noticed you said rolled oats and not quick oats, but can I use quick oats anyway? I never have regular rolled oats in hand. Hugs to you and Dozer!
YUMMYYYY TRIED TESTED WHOLE FAMILY LOVED IT. I USED HOMEMADE STRAWBERRY JAM. HUMMMMMMM
Thank you, Nagi! Made these today. Used some left over cherry jam that I had, added some almond extract to the mix and then drizzled some icing over when cooled. Delicious! Big hit with the family!