These easy Raspberry Oatmeal Crumble Bars are incredible! A delicious buttery, oatmeal crust with a sweet raspberry layer and topped with the delicious oatmeal crumble. So simple to make and crazy delicious!
I know I’ve posted recipes before and babbled on about “how in love” I am with a cookie or cake or whatever it might be. So I apologize that I am about to do it again, buuuuut you guys! These Raspberry Oatmeal Crumble Bars are out of this world! I’m talking crazy good! Like can’t stop eating them, hide the pan from me good. I am head over heels in love with them, really I am. I made them last week to take to a bridal shower and they got rave reviews. None of my boys or my husband got to taste them so, duh, I had to make them again. My husband got home from work and tried one, and then another one, and another one . . .honestly, he couldn’t stop eating them.
The combination of the buttery oatmeal crust/crumbles and the raspberry jam is amazing. The crust is slightly crispy, while the jam and crumble topping are soft and slightly chewy. I really wish you could reach through your computer screen and grab one of these.
Yeah, that diet that you may be on because it’s a new year, you might just want to start it another day.
Raspberry Oatmeal Crumble Bars
- Total Time: 35 minutes
- Yield: 9 to 12 bars 1x
- 1/2 cup (1 stick) butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant)
- Pinch of salt
- 1 cup of raspberry preserves (seeded or seedless will work)
- Preheat oven to 350F. Line an 8×8-inch square pan with aluminum foil and spray with cooking spray (or you can just spray the pan), set aside.
- In a large microwave-safe bowl add the butter and cook until melted, about 1 minute.
- Whisk in the sugars and vanilla.
- Add the flour, oats, optional salt, and stir to combine.
- Set aside 1 heaping cup of the oatmeal mixture.
- Press remaining mixture into prepared pan. Evenly spread the raspberry preserves over the crust making sure you cover the entire crust. ( jam should be about 1/8-inch to 1/4-inch thick).
- Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. (For bigger chunks, squeeze some of the mixture in your hand).
- Bake for about 30 minutes or until edges are set and center has just set and is lightly golden browned.
- Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving.
- Depending on how big or small you cut these bars, you can get about 9 to 12 bars.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Brownies & Bars
Recipe Source: Averie Cooks
I linked up at Buns in My Oven
Melanie Christensen says
YUM!! I can see why you are in love with these! These look relish!! I can’t wait to try them!
Super yummy! I made two batches, one with raspberry and one with apricot. I’m a HUGE raspberry fan, but I was shocked to discover that I loved the apricot ones just as much…. Maybe even more!
Apricot would be delicious Cynthia! Thanks for sharing the idea. So happy you love these.
Christine Tyrell says
Loved these….As did my family and friends! I did make these with whole wheat pastry flour and it was delicious!
So good!!! I made them with spiced peach preserves. Thank you for sharing! ~ginger
Thanks Ginger! I bet they were delicious with peach!
Why can’t you use quick oatmeal?
Hi DiAnne, quick/instant oats are finer and behave like flour and can make the mixture too dry. If all you have is quick oats, you could use them but I would cut back a little bit on the flour by maybe a couple tablespoons.
I made these over Christmas and only had quick oats. I did as you suggested – basically just shorted my cup of flour – and they were totally awesome! The base came out solid and buttery and not crumbly (ie, not too flour-y or sandy) and the top was chunky/oatmeal-y. Completely delish. This recipe was so easy but the final product looked hard – my favorite kind of recipe! 😛 Next time I plan to double it and I can tell it’s going to become a go-to.
Hi Elizabeth! I am so happy to hear you made and loved these. They honestly are one of my favorite bar cookies to make. I don’t know what it is about them, but they are just so dang good. Thanks for taking the time to leave a comment, I really appreciate it. Oh, and your comment about your favorite kind of recipe made me laugh! Happy New Year!
I read this post yesterday and am still thinking about it! I think you should enter this on Instagram BonneMaman bakeoff give-a-way. #bonnemamanbakeoff
Hi Cynthia! Thanks for the suggestion, I didn’t even know about it.
Just wondering if you can freeze these? Thanks!
Hi Kathie! I’ve never frozen these, but I don’t see why you couldn’t. I would probably put them in a freezer ziploc bag and seal it up and then put them in a tupperware container of some sort.
Can you use steel cut oats?
I’ve never used steel cut oats so I’m not sure if they would work. I’m sure you could google it and find out. I’m guessing if you can replace them, there are some adjustments that would need to be made. Let me know if you give it a try.
Did you end up trying this recipe with steel cut oats? I cannot imagine that working at all as there is a huge difference in texture. Let me know if you don’t mind as I am SO curious.
How should I adjust the recipe if I’m using fresh fruit? Thanks!
Could you use fresh fruit?
Hi Alyssa, I’ve never made these with fresh fruit, so I’m not sure how they would turn out. Fresh fruit isn’t as sweet as jam, so the bars definitely won’t be as sweet.
I have made these with jam (delish) but then I subbed half fresh mashed raspberries the next time and HOLY MOLY!! Over the top perfection!! I double the ingredients for a 9×13 pan and they are consistently a hit! Thanks for this recipe.
Cheryl Hufnagel says
These are delicious and so easy. This is one of my go to recipes since I always have all the ingredients in my pantry. I’ve made them with apricot preserves and they also are delicious!
Hi Cheryl! I’m so happy to hear you love these bars. Thank you for letting me know. Apricot would be delicious, I’m definitely going to have to give that a try. Take care.
I pinned this recipe a while ago, I don’t know why I waited so long to make them! They are so easy and delicious! Thanks for sharing this !
Hi Michelle! I’m so guilty of pinning recipes and then waiting so long to make them and then wishing I wouldn’t have! I’m so happy you love these. I agree, they’re easy and so delicious. Thanks for letting me know.
Sunshine baker says
I made them with apricot preserves. I used 1/2 tsp vanilla and 1/2 tsp almond extract. They took around 28 min to bake. These were good and super easy to make.
Oh that sounds delicious! I love anything with almond extract added. I’ll have to give that a try. Thanks!
I made this recipe sugar free, using a natural sweetener. I had made homemade cranberry/raspberry sauce for Thanksgiving. I used it as the filling. OMG, it turned out amazing. Not too sweet, crisp crust, chewy topping. The idea I can use sugar free jam of different fruits to make them, makes them a recipe I will make often, with great variety. My sincerest thanks.
Are these vegan?
Has anyone tried using apple butter in these bars?? I wonder if you can??
Suzy Godfrey says
What size pan did you use?…they look yummy!
I use an 8×8 just like the instructions say. Hope you love these!
Just made these. They are awesome!!! Thanks for the recipe. Will be making these often!
Thank you Susan! I’m so happy you loved them. Thank you for taking the time to leave a comment, I really appreciate.
Erin Giuchici says
H! These look delicious! Can you tell me if you used salted or unsalted butter, or does that not matter?
Hi Erin! I use salted butter, but if you prefer using unsalted it really doesn’t matter. Hope you love them.
ERIN GIUCHICI says
I’m am actually starting them RIGHT now. Came on here to see if you had responded, so THANK YOU for your prompt response!! I’m excited to see how it turns out. I’m new to your site (thx to pinning this on Pinterest) and I’m so anxious to try your other recipes as well!
Hope you have a Merry Christmas and a happy New Year!!
Hey Erin, I hope these turned out for you and that you loved them. I’m so happy you found my site, I love getting new followers. I hope you find lots of recipes to try on my site and keep coming back. Merry Christmas to you as well❤️.
Why do you need to line the pan with foil? Has anyone made them with just greasing the pan?
Hey Cheri, you don’t need to use foil, spraying the pan will work just fine. I like using the foil mainly so I can lift them out of the pan and cut them easier/nicer.
These have become a family favorite. Thank you for sharing. This is the only dessert my savory son will it.
Thanks so much Dawn! I am so happy your family love these and YAY that your son love them too!
Can you double them and use a 9 x 16 pan?
Yes, you can. Also, I’m guessing you meant a 9×13 pan?
How manybars would a 9x 13 pan make?
Hi Marilyn! Depending on how large or small you cut these bars, you should be able to get about 20 to 24 bars if you double it and make them in a 9×13 pan.
Heather de Beurs says
These are delicious and soooo easy to make! Just needed about 1/2 a tsp. pf salt instead of a pinch 😉
Thanks Heather! So happy you loved these.
Made these the other day..really good. Bought some strawberry preserves to try next.
These are so quick and easy.
Thanks for sharing.
Hi Linda! So happy you loved these. I’m sure they will be delicious with strawberry preserves. Let me know!
Charles Connel says
Everyone enjoyed the bars. I did make a few changes since I have a family member who has a wheat intolerance. I used gluten free flour and used 1/4 cup of sugar and 1/4 cup of stevia. Will definitely make this again.
Good to know about those substitutions. So happy to hear you loved these. Thanks so much for letting me know.
Made this yesterday and used cherry preserves. Turned out great. Only suggestion for other is make sure you press good into the pan. We didn’t press very hard as we were afraid it would not come out of the pan but we could have pressed harder so it would be an actual bar cookie. Will make again.
beth falkowski says
Can you make this using homemade freezer jam?
Hi Beth! I haven’t ever tried this using freezer jam, but I think as long as your jam is fairly thick it should work. Let me know if you give it a try. Happy New Year.
MARY HODGES says
Jodi, these look AWESOME!
I’d like to make them on a Saturday and serve them on Monday.
Any suggestions on how well that would work? Any storage tips?
Hi Mary! If you make them Saturday, I would leave them in the pan (uncut), cover them with foil and keep them in your fridge. Take them out a few hours before you’re ready to serve them. Enjoy!
Mary Hodges says
Thanks, Jodi, for getting back to me so quickly! Your storage advice is what I probably would have done, but confirmation from the Raspberry Bar expert is much appreciated!
This is my new, favorite recipe, for raspberry oatmeal bars. Thanks, they are delish. Problem being is we eat them right away as they are very addicting.
So happy you love these bars Elizabeth. Thank you for leaving a comment.
Wow!!! These are so delicious and so easy to make. The pan did not last in my house. Dangerously good!!
Sara I’m so glad you made these and loved them! You’re right, they’re dangerously good! Thanks for taking the time to leave a comment.
Love these! Have used different flavored jams too, Cherry, Pomegranate.. Making some tweaks to lessen calories & still fabulous
Absolutely loved these, make them dairy free & gluten free! Have you ever tried freezing these bars?
Hi Carol, so happy to hear you love these bars and that they are delicious dairy and gluten free. I haven’t tried freezing them, but if you do, let me know if it works.
So easy and absolutely delicious! I only bake for about 22 minutes so the bottom doesn’t get too hard.
Have you ever tried making these in a larger pan? I’m thinking about a jelly roll pan.
I haven’t Casey. You could double the recipe and put them in a 9×13 pan. If you use a jelly roll pan, which is 15×10, they might be too thin.
Marilyn Everson says
These are delicious..I have ever bearing raspberries..They are wonderful this fall no frost as 10/14/21..For Wisconsin that unusual..Thanks..
Terene Stewart says
I plan to make them gluten free–hopefully gluten free flour and oatmeal will make them a good as others have made.
Sharon Bond says
I made this recipe yesterday…it was delicious! I didn’t have any raspberry preserves but, I did have raspberry jam…I used a little under a cup. This recipe is a keeper!
Caitlyn P says
Amazing! I’m eating a freshly cooled bar as I type.
The only subs I made were using an unsalted vegan butter stick and using up homemade cranberry lime jam, and I think it turned out great. Could not have been more simple, and I immediately made a second pan to take to my in-laws tomorrow night!
So happy to hear that Caitlyn! Thanks for letting me know.
These bars look absolutely delicious. While reading the comments, I have been thinking about using sour cherry preserves with 1/2 tsp vanilla and almond extracts and almond flour instead of regular all purpose flour with some sliced almonds mixed into the reserved topping mixture. Can’t wait to try them. Thanks so much for this great recipe!
Sounds delicious with those substitutes. Let me know how they turn out if you give these a try!
I don’t usually take the time to comment on recipes but I love this recipe I have made it several times with whatever fruit that is in season I make a filling fruit, sugar, and cornstartch. It turns out perfect everytime
Linda, this makes me so happy! Love the idea of making these bars with other fruit filling. Thanks for leaving a comment!
I make a similar dessert (9×13 size) using fresh or frozen fruit (or a combination of both) whatever I have on hand. Use 6 cups fruit, add 2 T. lemon juice. Cook until fruit is slightly bubbly and has cooked down. Mix 1 cup sugar with 4 T. cornstarch, add to fruit mixture, stir well. Cook until it thickens, stirring frequently. Keep an eye on it as it can thicken in a hurry.
If you double or triple recipe, should you use 9×13 pan?
Hi Judy! You could double this and use a 9×13 pan. I don’t recommend tripling it because it will be too much for a 9×13 pan.
I make these all the time! My family absolutely loves them. They are super easy and great for either a dessert, sweet breakfast treat or just a snack! I always double the recipe to make sure there’s enough!
So happy you love these Laura! Thanks for letting me know.
Did you try with chunks of cream cheese ?
Can you use a can of pie filling instead of jam?
Hey Jane, I’m sure that would work just great.
Thanks for the recipe! My family LOVES them!
Thanks Mel! So happy you love these bars.
Can these be frozen? Thought I would make these as a dessert for church weekly dinner but have to have something that can be frozen as it might not be used right away.
Hi Maxine! Yes, these can be frozen.
If I make the bars in a 9×13 pan, how long should they bake for?
Hi Sena, you shouldn’t need to adjust the baking time even though you are doubling it because you’re using a bigger pan. The thickness of the bars will still be the same or close to the same so there is no need to cook them longer.
Love this recipe! So easy and so good. Now my husband asks for it every night. We make it with our homemade blueberry jam or homemade peach preserves. Thank you!
Thank you Linda!
Delicious… made the with quick oats and strawberry jam just lessened the flour by 2 tablespoons and they came perfect. They will be my go to dessert. Thanks for the excellent instructions was quick and easy!
Thanks Denise! So happy you love these bars.
These are so good. I make them once a week. My kids love them. I do use half the amount of granulated sugar
Pretty good.Raspberry not my favorite,but have 2 grandsons that love them.So what can a Nonna do!Used fresh..happy grandsons.Will try again w/dif fruit.TU4 sharing.Pat
I made these vegan & gluten free because my daughter & boyfriend are vegan. He can’t eat gluten and neither can I.
I swapped the butter with a vegan spread. I swapped the flour with oat flour by grinding up oats until they resembled flour.
Based on feedback about being too sweet, I made a compote with a tiny bit of maple syrup.
These were a huge hit. Everyone loved them. Not too sweet and the texture was perfect.
Thank you for posting.
I know I completely changed the recipe but it was a great starting point and can easily be converted to vegan & gluten free without compromising on the end result.