Raspberry Oat Bars are a delightful sweet treat that perfectly blend buttery oats with a burst of fresh raspberry flavor. These bars feature a crumbly oat crust that holds a luscious raspberry filling, offering a perfect balance of sweetness and tartness. They’re the kind of dessert that you can enjoy with your morning coffee, as an afternoon snack, or even as a crowd-pleasing addition to a potluck.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Raspberry Oat Bars
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Raspberry Oat Bars

I first discovered Raspberry Oat Bars during a summer gathering, where the vibrant colors and inviting aroma immediately caught my attention. The first bite was an unforgettable experience—the chewy oats paired with the tangy raspberries made my taste buds dance. Now, I often whip up a batch for family gatherings or simple quiet evenings at home. If you’re looking for a comforting, easy-to-make treat that truly feels like a warm hug, these are the bars for you!

Why You’ll Love This Recipe

Simple & Quick: You can whip these up in about 15 minutes, and then let the oven do the work for 30-40 minutes.
Irresistible Flavor: The combination of sweet, buttery oats with tart raspberries creates an unforgettable taste experience.
Eye-Catching Appeal: These bars look stunning with their vibrant filling peeking through a golden oat topping.
Flexible Serving: Perfect as a breakfast on the go, an afternoon snack, or a dessert at any gathering.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free oats!

Ingredients You’ll Need

2 cups flour: All-purpose flour works best, but you can use whole wheat for a heartier version.
2 cups rolled oats: Choose gluten-free rolled oats if you’re looking for a gluten-free option.
1/2 cup granulated sugar: This adds sweetness to the oat mixture; cane sugar can be used as a substitute.
1/2 cup light brown sugar: The molasses in brown sugar adds depth and moisture.
1 teaspoon cinnamon: This warm spice enhances the flavor and aroma beautifully.
1/2 teaspoon baking soda: This will help the bars rise and get that nice texture.
1/2 teaspoon salt: Enhances overall flavor balance, making the sweetness pop.
1 cup unsalted butter, room temperature: Softened butter is crucial for easy mixing and to achieve that rich taste.
1 teaspoon vanilla extract: A touch of vanilla adds warmth and complements the raspberries.
2 1/2 cups fresh or frozen raspberries: Feel free to mix in other berries if you desire!
7 tablespoons raspberry jam: Seedless jam is recommended for a smoother filling.
1/2 teaspoon vanilla extract: This is added to the raspberry mixture to enhance its flavor.
pinch of salt: This small amount enhances the sweetness of the jam.

How to Make Raspberry Oat Bars

Preheat the Oven: Set your oven to 350°F (175°C) and line an 8″x8″ pan with parchment paper. This makes for easy removal later!

Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of flour, 2 cups of rolled oats, 1/2 cup of granulated sugar, 1/2 cup of light brown sugar, 1 teaspoon of cinnamon, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir until everything is mixed evenly.

Incorporate the Butter: Cut 1 cup of unsalted butter into small cubes and add them to the dry ingredient mix. Using your fingers, work the butter in until the mixture is crumbly and starts to hold together when squeezed, which usually takes a couple of minutes.

Add Vanilla: Once the dough is clumpy, drizzle in 1 teaspoon of vanilla extract. Use your hands or a spoon to fold it in. It may seem like a lot for an 8″x8″ pan, but trust the process!

Form the Crust: Scoop about 2/3 of your dough (roughly 2 2/3 cups or 582 grams) into the prepared pan. Press it firmly and evenly to create a solid base for your bars.

Prepare the Filling: In a small bowl, combine the 2 1/2 cups of raspberries, 7 tablespoons of raspberry jam, 1/2 teaspoon of vanilla extract, and a pinch of salt. Using fresh raspberries? Be gentle so they don’t break down too much.

Spread the Filling: Pour the raspberry filling over your crust, leaving a small 1/3-inch border around the edges to prevent overflowing as it bakes.

Top with Crumble: Sprinkle the remaining crumble mixture evenly over the jam layer. Lightly press the topping into the jam without flattening it. This helps prevent those little oat bits from burning.

Bake: Place the pan in the oven and bake for about 30-40 minutes, or until the top is golden brown and the jam is bubbling gently around the edges.

Cool Completely: After removing the pan from the oven, let the bars cool completely in the pan for about 2 hours. Once cooled, chill in the fridge for at least 2-3 hours. Waiting is tough, but it makes cutting the bars easier.

Storing & Reheating

You can store your Raspberry Oat Bars at room temperature for up to 3 days in an airtight container. For longer storage, keep them in the fridge for up to 5 days. If you prefer to freeze, slice them into squares first and freeze in a single layer. Once frozen, transfer them to a freezer-safe container; they’ll keep well for up to 3 months. To enjoy later, simply thaw overnight in the fridge or leave them at room temperature for about an hour.

Chef’s Helpful Tips

Make sure your butter is at room temperature; this helps it blend smoothly into the dry ingredients.
Don’t skip the chilling step—this is what allows you to cut perfectly shaped bars, preventing a gooey mess!
If you notice the bars getting too brown but still not fully cooked, you can cover the pan with foil for the last few minutes.
Adjust sweetness by using less jam or opting for a less sweet variety if preferred.
Consider making a double batch—they’re great for meal prep and sharing!

Raspberry Oat Bars are not just another dessert; they’re a delightful fusion of flavors that can change any ordinary day into a special occasion. So go ahead, gather your ingredients, and enjoy the soothing process of baking. Experiment with this recipe, maybe try adding a sprinkle of nuts or a dash of lemon zest to the filling. Whatever you decide, I can assure you that these bars will bring a smile to your face and joy to those you share them with!

Recipe FAQs

Can I use frozen raspberries?

Yes, you can! Just make sure they’re not thawed before mixing them with the jam, or they may become too mushy when baked.

Can I use a different type of fruit?

Certainly! While raspberries add a lovely tartness, you can substitute with blueberries, strawberries, or even a mix of berries for different flavor profiles.

How do I know when they’re done baking?

You’ll know they’re ready when the top is golden brown and the jam is bubbly around the edges. If you insert a toothpick into the crust, it should come out clean or with just a few moist crumbs.

Can I make these vegan?

Yes! You can replace the butter with a vegan butter alternative and use a flax egg or applesauce in place of the egg in the jam mixture.

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Raspberry Oat Bars

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Author: Anna
Prep Time: 15 minutes
Cook Time: 285 minutes
Total Time: 5 hours
Yield: 16 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Raspberry Oat Bars are a delightful treat featuring layers of buttery oat crumble and juicy raspberries. Perfect for a snack or dessert!

Ingredients

Scale

2 cups (250 grams) flour
2 cups (180 grams) rolled oats
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) light brown sugar
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (225 grams) unsalted butter
1 teaspoon vanilla extract
2 1/2 cups (355 grams) fresh or frozen raspberries
7 tablespoons (125 grams) raspberry jam
1/2 teaspoon vanilla extract
pinch of salt

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Instructions

Preheat the oven to 350 F (175 C) and line an 8"x8" pan with parchment paper.
In a large bowl, mix flour, oats, sugars, cinnamon, baking soda, and salt until well combined.
Cut butter into small cubes and mix into the dry ingredients using your fingers until it resembles dough.
Drizzle vanilla extract over the dough and mix until fully combined.
Press about 2/3 of the dough into the bottom of the prepared pan to form a crust.
In a small bowl, combine the filling ingredients to keep raspberries from thawing.
Spread the raspberry mixture over the crust, leaving a small border around the edges.
Sprinkle the remaining dough evenly over the raspberry filling and press lightly into it.
Bake for 30-40 minutes until golden brown and jam is bubbling. Allow cooling in the pan for 2 hours, then chill for at least 2-3 hours before cutting.
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Notes

Use gluten-free oats for a gluten-free version.
Feel free to use another type of jam that complements raspberries if you don’t have raspberry jam.
These bars freeze well; slice and freeze for easy future snacks.