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!
I love these and make them for my family a few times every year. I use thick apricot preserves from the European market. So much tastier than regular Jam! Thanks for sharing!
My favourite slices. I don’t usually have jam in my pantry so I boil up frozen berries with a little honey or maple syrup and lemon juice. Delicious !
So easy and delicious. Have made it with apricot jam as well. Doesn’t last long in our household
Ok …so it’s lunch time an i’m having a liittle snack….Cuz it doesn’t matter…Breakfast, lunch or dinner ….these bar rock!!
Thinking Dozer would chow down on these…
Thank you…:)
Husband loves slices & biscuits with jam. So these were polished off in 2 nights I think.
DELICIOUS! I’ve made several variations of this recipe over the years & this one is by far the best, I used cherry preserves. I like the thickness of the bars & the kids loved them in their lunch box. Thank you.
My mum used to make this when I was a kid. Before adding the crumble topping she’d add a layer of grated cheddar cheese. So good.
These are delicious!! I had homemade jam and these came out perfectly and are so quick to make!
Do you think they could be frozen and brought to temp by thawing in the fridge and then at room temp?
Really quick and easy, have tried with various jams and all delicious! I add a dusting of icing sugar on top once cooled. My daughter loves having a square for breakfast. Definitely a family staple now.
I make this all the time, so yummy cold or warm with custard/icecream. It keeps really well to. If I hide some away from the teens who would scoff the lot! Great for afternoon tea with a cuppa and for school snacks. I use different jams and often put berries on top of the jam, then crumble. Thanks for such a quick ,delicious recipe.
Amazing. Have made these many, MANY times and they’re always delicious.
I also reduced the recipe by 1/3 and made it with choc chips (no jam). Added some blitzed sunflower seeds and viola! Home made muesli bars.
Love this recipe. Do you usually answer readers’ questions? I don’t usually see any.
I make these with lemon curd. They are delicious !!
Don’t know why I’ve waited so long to make this. So easy & delicious. Husband wants this weekly!
I’ve made this 3 times in a week so you’d have to say – immediate family classic. To the point where son (*cough 29 yo so all grown up) decided to count out the remaining pieces so he got his share! I’m still giggling
Delicious! Totally my fault, but I only used 3/4 cup of raspberry jam because I thought a cup might be too much. Mine was a little skimpy on jam so next time adding the full cup as recipe states. Great flavor. As others have noted, I added some sliced almonds to topping because I had them. I’ll be making this again, my family really enjoyed it!
So quick & easy to make. So tasty!
Yummy!! Just made tonight with some mystery red stuff in the freezer (tastes like strawberries. No idea where it came from).
I’ll be saving this recipe and using with all the fruits! Wish I’d done this recipe with my rhubarb! Oh wait … there’s rhubarb jam downstairs! 😋
Made this today and added some vanilla essence, a sprinkle of cinnamon and some coconut to the topping, was ridiculously good that even my fussiest child ate and said was yummy!!!
Hi Nagi – love all your recipes, love your book, love your dog! 😀 Quick question – do you think I could assemble these the night before, pop them in the fridge, then bring them to room temp in the morning and bake them? I’d love to make them freshly baked for a work morning tea but don’t think I’ll have time to start the whole recipe from scratch. Thanks!
I’m not Nagi… but I bet it would work, since jam does not have much of a sogginess factor.
If you are using a metal pan, you wouldn’t even need to let it come fully to room temperature – just take it out of the fridge as you turn on turn on the oven to pre-heat.
I’d try it!