Let’s Talk Raspberry Oatmeal Bars (aka my kitchen hero)
So you know how everyone has that one recipe they rely on when the world feels a bit upside down? Raspberry oatmeal bars is mine. I started making these after a friend brought a batch to a picnic years ago, and I basically begged for the recipe. Except, true to form, I’ve forgetten her original instructions by now (sorry, Jude!) so this is my (sometimes imperfect) version. Plus, there’s just something about the jammy raspberries and crumbly oat topping—comfort food in square form. If you manage not to eat half of the dough by the time the actual bars hit the oven, you’re a stronger-willed person than me.
But here’s the thing—making these always reminds me of rainy afternoons in the kitchen chasing my kids away form licking the bowl. Plus, I get to feel a bit like I’m channeling a country bakery, which is about as close as I’ll ever get to having my own café.
Why You’ll Love This (or at least I hope you will)
I whip up these raspberry oatmeal bars when the jam shelf is getting out of hand or when my family is hounding me for “something sweet but not too fancy.” My lot goes bananas for them (even my cousin who claims he doesn’t do dessert—he’s full of it). They’re forgiving, quick-ish, and, let’s be honest, if you forget to line your baking tin it still scrapes out okay with a sturdy spatula. I’ve also—accidentally—discovered the base doubles as a slapdash crumble topping. You might swear a little when you’re patching the base together, but trust me, it sorts itself out once you bake it.
Ingredients (Feel Free To Get A Bit Messy)
- 1 and 1/2 cups (about 190g) plain flour – sometimes I mix in a bit of wholewheat for “health”
- 1 and 1/2 cups (about 125g) old-fashioned rolled oats (quick oats work if that’s all you’ve got, but it’s a different beast)
- 3/4 cup brown sugar (light or dark, or a mad half-and-half if you run short)
- 1/2 teaspoon salt (I’ve forgotten this a few times; the world did not end, but use it if you can)
- 1/2 teaspoon ground cinnamon (totally optional, but I always toss it in)
- 1 cup (225g) unsalted butter, cold & cubed (if you only have salted, just skip the salt above)
- 3/4 cup raspberry jam or preserves (homemade is fancy; supermarket stuff does the job)
- 1 and 1/2 cups fresh raspberries (or frozen ones—don’t even bother thawing, honestly)
- Optional: A squeeze of lemon juice over the berries, or swap half the fruit for blackberries if you’re feeling bold
How I Actually Throw These Together
- First, line a square 8-inch (20cm) pan with parchment. (If you forget—again—just butter it really well, but be prepared to fight the corners when you’re serving.)
- Mix the flour, oats, sugar, salt, and cinnamon in a big bowl. I use a wooden spoon, but a clean hand does wonders here. Chuck in your cold butter cubes. Now, either use a pastry cutter or rub it all together with your fingers till you have a clumpy, pebbly dough. Or a fork works in a pinch—more of a faff, but it gets there. Just don’t overthink it; this stage always looks a bit odd anyway.
- Scoop about two-thirds of this mixture into your pan, pressing it down firmly. (I use the bottom of a glass—life hack I discovered after years of uneven bases.)
- Spread the jam right up to the edges. Perfection isn’t the aim here; blobs and little bare patches sort themselves out during baking. Top with those raspberries (or a wild berry medley if that’s your thing), maybe give ‘em a tiny mash with the spoon back if they’re big. Then, scatter the rest of your oat mix over everything. Don’t mind if some berries peek through. Actually, it’s cute.
- Bake at 180°C (~350°F) for around 35–40 minutes, until it goes all golden and the fruit’s bubbling at the edges. I always want to yank it out sooner because of the amazing smell, but it’s worth holding out till the top is really browned.
- Cool in the tin (yes, patience, ugh). I once cut into mine too early and ended up with jam lava. Still tasted grand, just…less photogenic.
Random Notes I’ve Learned (the fun & the flops)
- If you only have salted butter, skip the added salt. Otherwise, salt city.
- Sometimes I swap half the oats for shredded coconut. It’s…interesting. A bit like a muesli bar crossed with dessert. Not for everyone.
- Leave them to cool properly or they fall apart. Unless you like eating raspberry rubble, which—no judgment.
- I find they *do* taste better the next day, assuming you have any left. (You probably won’t.)
Variations I’ve Actually Tried (and a Flop)
- Blueberry or blackberry jam works well; cherry got weirdly sweet though. Won’t do that again.
- A swirl of peanut butter with raspberry jam was legendary—like grown-up PB&J bars.
- Vegan butter and coconut oil both work if you have dairy dodgers around (texture changes, but still yum).
- White chocolate chips sprinkled on top? Bit OTT, but my niece insists it’s the best way.
Equipment (and Sneaky Alternatives)
- Square 8-inch tin — if you only have a rectangle one, just expect thinner bars
- Parchment paper — but buttered foil is passable when you run out
- Pastry blender or two forks, but I’ve used my hands plenty (honestly, who has patience for fancy tools on busy days?)
- A glass or small cup for pressing down the base — works better than any proper kitchen gadget I’ve tried
How These Keep (Not That They Last…)
Supposedly, these will keep in an airtight box for 3 days at room temp, or longer in the fridge. But—honestly—they vanish within 36 hours here every. single. time. Maybe it’s the universal law of traybakes?
Serving These Up (the fun part!)
I love these a bit warm, sometimes with vanilla ice cream or a dollop of Greek yogurt, especially for breakfast (don’t judge me—it’s oats, right?). For a party, I slice them into teeny squares and arrange them with fresh berries. My gran used to dust hers with a bit of icing sugar, but I usually forget that step until it’s too late.
Pro Tips (Hard-won Wisdom)
- Don’t shortcut the cooling time. I once tried to serve these warm and ended up with sweet oaty soup. The flavors are actually a bit deeper if you wait, too.
- If you use frozen berries, don’t try to thaw them first. Turns into a soggy mess, and I had to learn the hard way.
- Mixing the base by hand works wonders, as long as your butter is cold enough; soft butter = gloopy mess (though I did survive it once).
FAQ (No Silly Questions Here!)
- Can I swap the jam for fresh fruit only? In theory, yes. But you really need the jam to glue the whole thing together—I tried just fresh fruit once. Ended up as fruit toasties, kind of. Not bad, but not bars!
- Do I have to use raspberry? Nope, not at all! Blackberry, blueberry, apricot (my pal Oonagh’s favorite)—they all work. Just steer clear of anything too runny (looking at you, marmalade).
- Help, my base is falling to bits! You probably didn’t press it down enough. I had this trouble at first too. Next time, use a glass and really lean on it, even if it feels like you’re making roadworks. Actually works wonders.
- Do these freeze? Absolutely, I just wrap squares in baking paper and freeze in a tub. Defrost at room temp or, if desperate, microwave for 15 seconds (voice of experience always needs a fix).
- What’s a good brand of oats or jam? I’ve used everything from fancy local brands to budget shop ones; it all works. Sometimes a splurge on nice jam really does make it special though—Bonne Maman raspberry is a current favorite. And if you want to geek out about oat types (because I do, sometimes), check out this oats guide on Serious Eats.
One last thing, if you find a heap of crumbs on the chopping board after slicing, just call it rustic charm. Or scoop them up with ice cream—no one’s complaining.
P.S. If you ever want to try a truly wild version, my mate tried drizzling hers with caramel. Bit much for me, but…worth a try!
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose flour
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted
- 3/4 cup raspberry jam
- 1/2 teaspoon vanilla extract
Instructions
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1Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
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2In a large bowl, mix together the oats, flour, brown sugar, baking soda, and salt.
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3Add the melted butter and vanilla extract to the dry ingredients. Stir until the mixture is crumbly and well combined.
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4Press about two-thirds of the oat mixture evenly into the bottom of the prepared pan to form the crust.
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5Spread the raspberry jam evenly over the crust. Crumble the remaining oat mixture over the jam layer.
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6Bake for 30 minutes or until the top is golden brown. Cool completely in the pan before cutting into bars and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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