Raspberry Oatmeal Bars

Our sweet and crumbly raspberry oatmeal bars are absolutely addicting. They’re crumbly, moist, and have the most delicious raspberry filling (jam and fresh berries). The best part? They’re one of the easiest baking recipes you’ll ever come across.

The Backstory: These are one of my all-time favorite treats and something I always look for when I go into a bakery.  Once I spot them, I spend a few minutes doing the “should I/shouldn’t I” debate in my head. I’m sure you know where I end up on this one, but up until now I’ve never made them at home. They just weren’t one of my specialties and unlike a chocolate flourless cake which has a huge wow factor or a traditional Jewish dessert like rugelach which I’d bring to a family get together, I hadn’t considered this as something to necessarily bring anyplace. They just seemed sort of there until the next time I see them and all the alarms in my brain start firing in a million directions.More of the Backstory after the recipe

Raspberry Oatmeal Bars

These tasty, crumbly bars are the best of both worlds: crumbly and sweet like a cookie, and full of sweet and tart raspberry filling like a pie. Perfect for snacks, as a side with coffee or tea, or tucked in a lunch bag. They also looked gorgeous stacked on a cake stand or tray for a buffet. Feel free to swap out the raspberry jam with any flavor you prefer.
Course Desserts
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 46 minutes
Servings 9 bars


  • 1/2 cup light brown sugar, packed
  • 1 cup all-purpose flour
  • 1/8 tsp. Kosher salt
  • 1/4 tsp. baking soda
  • 1 cup rolled oats
  • 1/2 cup unsalted butter, softened not melted
  • 3/4 cup raspberry jam (seedless) or any flavor your prefer
  • 1/3 cup fresh raspberries, washed and patted dry


  1. Preheat oven to 350 degrees. Spray an 8 x 8 square glass pan with non-stick baking spray and line with foil so the foil hangs over on all sides. Spray foil.
  2. In a medium - large bowl, combine brown sugar, flour, salt, baking soda, and oats with a fork. Stir until blended.
  3. Add softened butter and with two knives or a pastry blender, combine until the mixture is crumbly.
  4. Press 2 cups (about 2/3 or the mixture) onto the bottom of the pan. Spread the jam onto the crust, leaving a 1/4 inch border. Arrange the berries on top of the jam and press them lightly to stick to the jam. They will melt into the jam so it doesn't have to be perfect. Sprinkle remaining crumb mixture over berries and jam and press down lightly.
  5. Bake for 35-40 minutes or until lightly browned. Check at 35 minutes so edges do not burn. Let cool for 30 minutes if you want to serve them warm or chill in the fridge for an hour (or more if you like--I cool mine for 2 hours) for easier cutting and a firm consistency.

…The Backstory continues: And then, very recently I had a small square of one (you know how they sort of cut these up into itty-bitty (are you kidding me?) minis and put them into those little muffin cup liners? Which, is pretty stupid if you ask me, because that only means I’m heading back to the dessert table for 2 more, so you might as well have just left the darn thing whole, jeeeeez)) at a social gathering and was so smitten by how much I love them that I decided it was time to move these lovelies into my repertoire. The problem was I didn’t have a recipe. Or so I thought.

Indeed I did. Do. My trusty ancient recipe folder which has moved with me from NY to Boston to Chicago, to San Francisco, back to Chicago, and finally to Boston (whew, I know) holds a recipe from the late Carole Goldsmith of Akron, Ohio. Carole, the mother or also (sadly). the late Aaron Goldsmith (this is sadder than I expected folks, sorry) was a former college friend and later, long-time boyfriend. He died way too young and she sadly lived to see it. She gave me so many recipes on this site including teiglach, apple walnut cake, and kasha kreplach. Her recipe for Raspberry Oatmeal bars is just as delicious.

Now that I’ve made them myself, they’re going to be the first thing I make for my next family get together. I hope you try them and let me know what you think. Email me at jodi@thejewishkitchen.com

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Jodi Luber

Jodi Luber

Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
Jodi Luber
Jodi Luber

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