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Raspberry Oatmeal Bars

These oh-so simple raspberry oatmeal bars are always such a hit. The chewy oat crust and topping plus the sweet raspberry filling make them irresistible!

three raspberry oatmeal bars stacked on a white plate and topped with two fresh raspberries

Do you ever have one of those days when you just want something, anything, to be simple? I’m sure we’ve all found ourselves in that boat. If you’re in the mood for a deliciously easy treat that combines the comforting flavors of oats and the bright zing of raspberry, you’ve come to the right place. These raspberry oatmeal bars are just the thing for those times when you want something sweet without too much fuss.

Why You’ll Love This Raspberry Oatmeal Bars Recipe

  • Simple ingredients. This recipe calls for items you likely already have in your pantry, making it perfect for spontaneous baking. No special trips to the store needed!
  • Quick and easy prep. In just 20 minutes, you can have your raspberry oatmeal bars ready to bake. It’s the ideal choice for when you need a swift and satisfying treat.
  • One-bowl magic. Say goodbye to a pile of dishes—this recipe cleverly uses the same mixture for both crust and topping, keeping your kitchen clean and your baking process streamlined.
  • Delightfully versatile. Whether you’re craving a midday treat or need a sweet addition to your next get-together, these bars are a crowd-pleaser. They’re as suited for solo snacking as they are for social gatherings.
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overhead view of ingredients for raspberry oatmeal bars

What You’ll Need

See the recipe card below for the full recipe, including ingredient quantities and complete instructions.

  • All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
  • Brown sugar – I prefer light brown sugar in these bars, instead of the bolder molasses flavor of dark brown sugar.
  • Salt
  • Baking soda
  • Unsalted butter – Make sure your butter is cold for mixing. Cut it into cubes and return it to the refrigerator until you’re ready to mix.
  • Oats – The smaller size of quick oats works well here to provide a delightfully chewy texture.
  • Lemon juice – Use fresh lemon juice for the best flavor.
  • Raspberry jam or preserves – Choose a good quality variety with a flavor you enjoy.
overhead view of raspberry oatmeal bars on white plates and a wooden cutting board

How to Make Raspberry Oatmeal Bars

  • Prepare for baking. Heat the oven to 350°F. Grease or line a 9″ x 13″ x 2″ baking pan.
  • Make the crust and topping. Combine the flour, brown sugar, baking soda, and salt, and then mix in the butter. You can mix with a pastry blender, your hands, or use your food processor. The mixture will be sandy but should hold together when pinched. Mix in the oats and lemon juice.
  • Assemble. Press about two-thirds of the crust mixture into the bottom of the pan. Next, spread the jam over the crust. Finally, sprinkle the remaining crust mixture over the top of the jam and press down gently.
  • Bake. Place the pan in the oven, and bake the bars until golden brown (about 25 to 30 minutes). Cool completely before cutting into bars.
overhead view of raspberry oatmeal bars cut into bars on a wooden cutting board

Tips for Success

  • Use cold butter. This helps create a flaky, crumbly texture in the crust and topping. If the butter has softened too much, the dough may become too dense.
  • Line the pan. While not strictly necessary, I recommend lining the pan with parchment paper with overhanging edges. This acts as a sling, allowing you to lift the entire batch out of the pan effortlessly after cooling.
  • Even spreading. When adding the jam layer, take care to spread it evenly to ensure every bite has a good balance of flavors. Avoid getting too close to the edges which might cause burning or sticking.
  • Cool before cutting. Allow the bars to cool completely in the pan before slicing. This patience pays off as it prevents the bars from crumbling when cut.
raspberry oatmeal bars layered on a wooden cutting board


There are plenty of ways to add a tasty twist to this recipe! Here are some ideas to inspire you:

  • Jam choices. While raspberry jam is a classic choice, experiment with different flavors like strawberry, blackberry, or apricot. Each type of jam can put a unique twist on the recipe.
  • Nutty twist. Mix a handful of chopped pecans, walnuts, or almonds into the crust and topping for added texture and a nutty flavor. This gives a delightful crunch and pairs well with the soft jam.
  • Citrus zest. Mix in the zest of an orange or a lemon to the dough for a bright, citrusy note that complements the raspberry jam beautifully.
  • Big or small. Cut these bars into whatever size you like! For sharing, I often cut them into 24 2-inch bars, but you can go bigger if you like. These you see here were cut into 12 extra large bars.
a stack of three raspberry oatmeal bars topped with fresh raspberries

How to Store

After your raspberry oatmeal bars have cooled, place them in an airtight container. They should keep at room temperature for up to 4 days. If your kitchen is warm or humid, they won’t keep quite as long and may become soft or sticky. For slightly longer storage, place the container in the refrigerator to store them up to a week.

Can These Raspberry Bars Be Frozen?

Yes, these bars freeze quite well. Wrap them individually in plastic wrap or place a sheet of parchment paper between layers to prevent sticking, and then store them in a freezer-safe, airtight container or zip-top bag. They can be frozen for up to 3 months. Thaw them at room temperature or in the refrigerator before serving.

a raspberry oatmeal bar with a bite missing stacked on top of another bar on a white plate

Raspberry Oatmeal Bars

Yield 24 2-inch bars
Prep Time 20 minutes
Cook Time 30 minutes

These super simple Raspberry Oatmeal Bars are always such a hit. The chewy oat crust and topping and that sweet raspberry filling make them irresistible!

three raspberry oatmeal bars stacked on a white plate and topped with two fresh raspberries


  • 1 & 3/4 cups (210g) all-purpose flour
  • 1 cup (200g) firmly packed light brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (170g) unsalted butter, cold and cut into small pieces
  • 1 & 1/2 cups (120g) quick cooking oats
  • 1 teaspoon lemon juice
  • 1 & 1/4 cups raspberry jam or preserves


  1. Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan. If you like, you can first line the pan with parchment paper for easy removal after baking.
  2. Combine the flour, brown sugar, salt, and baking soda in a large bowl. Add the butter, and mix with a pastry blender, a fork, or your hands until combined. The mixture will be loose but should hold together when pinched.
  3. Mix in the oats and lemon juice.
  4. Press about two-thirds of the dough evenly into the bottom of the prepared pan.
  5. Spread the jam evenly over the crust.
  6. Sprinkle the remaining dough over the top of the jam. Press down gently.
  7. Bake 25 to 30 minutes, or until golden brown. Cool completely before cutting into bars.


To store: Place in an airtight container up to 4 days or refrigerate up to 7 days.

To freeze: Wrap each bar in plastic wrap and store in a freezer bag or container up to 3 months. Thaw at room temperature.

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    15 Comments on “Raspberry Oatmeal Bars”

  1. Ohh…I like the sounds of this recipe! The raspberry seems to be a perfect filling choice!

  2. Let me just say that my sister has once again created a wonderful dessert with this one! The raspberry taste is so good with the crust/topping. Good job! We will be needing this one again!!

  3. These sound great — I don’t do much baking but I’m trying to change that. This might be something easy to start with! 🙂

  4. Chris, these are quite easy. They would be a great place to start! Let me know what you think if you make them.

  5. Do you think i can use bluberry jam instead ?

  6. Wonderful,wonderful,wonderful plus easy!

  7. can these be frozen?

  8. Made these today and they are delicious! My husband and I can’t stop eating them.  I didn’t have raspberry jam so used Blueberry instead. Next time I’ll try the raspberry. Thanks for the recipe.  Yum! 

  9. Does this work with other kinds of oats? Don’t have the quick ones on hand

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