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raspberry oatmeal bars from The Jewish Kitchen
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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

Ingredients

  • 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

Instructions

  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.