The flavor of these Raspberry Oat Bars is enhanced when you make the bars a day ahead and store in the refrigerator overnight. Can’t wait? Just cool completely.
Raspberry Oat Bars Video
🖨️ PRINT RECIPE
Raspberry Oat Bars Ingredients
Jam not your jam? A fresh strawberry filling is also an option.
How to Make the Raspberry Oat Bars (12 bars)
Place oven rack in center of oven and preheat oven to 350 degrees Fahrenheit.
Grease a 9 x 9 inch square pan with butter or cooking spray. (If you line the pan with parchment paper instead, you can lift the bars out of the pan later, making it easier to cut and clean up.)
In a large bowl, beat the butter and brown sugar until light and fluffy (about 2 minutes).
Brown sugar stuck together? Spoon brown sugar into a microwave-safe bowl. Place a damp paper towel over the bowl. Microwave on high for 20-30 seconds.
Add the egg and vanilla extract into the butter mixture and beat until incorporated.
In a separate bowl, whisk together the flour and baking soda.
Add flour mixture to the butter mixture and mix until well-combined.
Stir in 1 3/4 cups of the rolled oats into the mixture.
Press 2/3 of the dough (about 2 cups) into the bottom of the prepared pan.
Spread the raspberry jam (or preserves) over the oat base.
To the remaining dough in the bowl, stir in the remaining 1/4 cup of rolled oats.
Crumble this mixture evenly over the top of the raspberry jam, then gently press in.
Bake for about 25-30 minutes or until nicely browned.
Place pan on a wire rack to cool completely.
Cut into bars.
You can enhance the flavor of these Raspberry Oat Bars by making the bars a day ahead and storing in the refrigerator overnight.
Jam not your jam? 🍓🍋 Try a fresh strawberry filling for Strawberry Oatmeal Bars.
Fresh Strawberry Filling
In a large saucepan over medium heat, add the strawberries, sugar, lemon juice, lemon zest, and cornstarch (if using). Simmer for about 10-15 minutes, stirring occasionally.
Pour the strawberry filling into a heatproof bowl and cool to room temperature.
Then, place plastic wrap tightly over the cooled bowl of filling and cool completely in the refrigerator. Store for up to 2 weeks.
See more Recipes to Bake:
French Macarons with Hand Mixer
Chocolate Chip Blondies 8x8
Frozen Wild Blueberry Muffins
Strawberry Lemon Shortbread Cookies
Blackberry Lemon Cake
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