Raspberry oat bars are buttery, crumbly oat cookie bars layered with a sweet, tart, jammy raspberry filling. These cozy bars are easy to prepare and make a wonderful treat for breakfast, snack time, or dessert.
Why Make This Recipe
Cookie bars are one of the quickest ways to satisfy a sweet craving with minimal effort. These raspberry oat bars combine a tender, buttery oat crust with a vibrant raspberry layer for a satisfying balance of textures and flavors.
- Simple pantry ingredients. The crust, crumble topping, and filling require only common ingredients you likely already have or can easily find.
- Balanced sweet and tart flavors. The jammy raspberry filling cuts through the buttery oat crumble, giving a bright finish that isn’t overly sweet.
Ingredients and Substitutions
Gather the ingredients below before you start. Substitution notes follow each item.
- All purpose flour: Use a 1:1 gluten-free flour blend to make these bars gluten free. Oat flour also works well for a nuttier result.
- Oats: Old-fashioned or rolled oats give the best texture. Use certified gluten-free oats if needed.
- Unsalted butter: Cold, cubed unsalted butter yields the best crumble. Swap in vegan butter for a dairy-free version.
- Granulated sugar: Regular granulated sugar is used here. Other sugars may change texture and sweetness.
- Vanilla extract: Adds warm background flavor.
- Egg yolk: Adds chew to the crust and topping; omit for a slightly crisper bar.
- Raspberry jam: Use store-bought jam or make a quick homemade raspberry filling (instructions in Variations and Notes).
Variations
- Vanilla or lemon glaze: Whisk 1 cup powdered sugar with 1–2 tablespoons lemon juice or milk until smooth and drizzle over cooled bars.
- Homemade raspberry filling: Combine 3 cups fresh or frozen raspberries, 1/3 cup light brown sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch in a pan. Cook over medium heat, mashing the berries until they break down and the mixture thickens (4–10 minutes depending on fresh or frozen). Cool to room temperature and measure about 1 cup for the bars.
How To Make
Follow these straightforward steps to assemble and bake the raspberry oat bars.
- Preheat and prepare: Preheat the oven to 350°F (177°C). Line an 8×8-inch pan with parchment paper along the bottom and two sides for easy removal.
- Make the oat crumble: In a food processor combine 1½ cups (180 g) all-purpose flour, ½ cup (100 g) granulated sugar, ½ teaspoon baking powder, 1 teaspoon ground cinnamon (optional), and ½ teaspoon salt. Pulse 2–3 times to combine. Add ½ cup (113 g) cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Pulse in 1½ cups (135 g) rolled oats, 1 large egg yolk, and 1 teaspoon vanilla extract until the mixture begins to clump.
- Assemble the layers: Press half of the oat mixture evenly into the prepared pan to form the crust. Spread 1 cup raspberry jam (or cooled homemade filling) over the crust. Sprinkle or press the remaining oat crumble over the jam, covering as much as possible; some jam showing through is fine.
- Bake: Bake for 30–40 minutes, until the top is golden and the edges pull slightly away from the pan. The filling should be bubbling and thickened.
- Cool and set: Cool the bars in the pan for at least 1 hour at room temperature. If still too soft to remove after an hour, chill in the fridge for another hour. Once set, dust with powdered sugar or drizzle with glaze if desired, then slice into squares.
How To Make Ahead, Store, Freeze and Thaw
- Make ahead: Prepare the dough up to 2 days in advance and keep it wrapped in the refrigerator. Bring to room temperature before assembling.
- Store: Keep bars in an airtight container at room temperature for 2–3 days or refrigerated for up to 1 week.
- Freeze: Once fully cooled, cut into portions and freeze in an airtight container or wrapped individually for up to 2 months.
- Thaw: Thaw overnight in the refrigerator. Reheat briefly in the microwave, 15-second intervals, if you prefer them warm.
M’s Expert Tips
- Bring cold ingredients to room temperature: This helps them blend more evenly and reduces the mixing time needed for a tender texture.
- Use an 8×8 metal pan: The recipe is designed for an 8×8 pan; double it for a 9×13 pan if you need more bars.
- Line with parchment: Lining the pan with parchment makes removal and slicing much easier.
- Fully cool the bars: Allow the bars to cool at room temperature for about an hour and then chill if needed so they hold together when sliced.
FAQs
Are raspberry oat bars gluten free?
They can be made gluten free by substituting a 1:1 gluten-free flour and using certified gluten-free oats.
Can I use fresh or frozen raspberries instead of jam?
Yes. Cook fresh or frozen raspberries with a bit of sugar, lemon juice, and cornstarch until thickened, cool, and use about 1 cup as the filling.
Can I bake these in a different pan?
Yes. Double the recipe to bake in a 9×13-inch pan.
Other Raspberry Recipes to Try
- Raspberry Cake
- Raspberry Brownies
- Raspberry Thumbprint Cookies
- Lemon Raspberry Cookies
If you make these Raspberry Oat Bars, please rate the recipe and leave a comment. Happy baking! – M
Raspberry Oat Bars
Megan
Soft, buttery oat crumble bars layered with a sweet-tart raspberry filling. Simple to make and perfect for breakfast, snacks, or dessert.
5 from 1 vote
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Prep Time 20 mins
Cook Time 30 mins
Cooling and Chilling Time 2 hrs
Course Dessert
Cuisine American
Servings 16 squares
Equipment
- 1 food processor (optional)
- 1 pan to make raspberry filling (if making homemade)
- 1 8×8 (20 cm) aluminum pan
- 1 sheet parchment paper
Ingredients
- 1½ cups (180 g) all purpose flour
- 1 teaspoon ground cinnamon (optional)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (100 g) granulated sugar
- ½ cup (113 g) cold unsalted butter, cubed
- 1½ cups (135 g) old fashioned or rolled oats
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup raspberry jam
Instructions
- Preheat the oven to 350°F (177°C). Line an 8×8 pan with parchment paper along the bottom and two sides.
- In a food processor combine the flour, sugar, baking powder, cinnamon (if using) and salt; pulse 2–3 times. Add cold cubed butter and pulse until crumbly. Pulse in oats, egg yolk, and vanilla until the mixture begins to clump.
- Press half of the oat mixture into the prepared pan. Spread raspberry jam or cooled homemade filling over the crust. Sprinkle the remaining oat crumble on top, covering as much as possible.
- Bake 30–40 minutes until golden and the filling bubbles. Let cool in the pan for at least 1 hour; refrigerate an additional hour if needed to set.
- Once set, dust with powdered sugar or drizzle with glaze if desired. Slice and serve.
Notes
Store: Keep bars in an airtight container at room temperature for 2–3 days or refrigerated up to 1 week.
Homemade Raspberry Filling: Combine 3 cups raspberries, 1/3 cup light brown sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch in a pan. Cook until the berries break down and the mixture thickens, then cool. Use about 1 cup of the cooled filling in the bars.
No food processor: You can make the crumble by hand: mix dry ingredients, cut in cold butter with a pastry cutter or fingers, then stir in oats, vanilla, and egg yolk.
Keyword Raspberry Crumble Bars, Raspberry Oat Bars
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