I love this recipe because it strikes that perfect balance between rustic charm and rich flavor. The oat and brown sugar base gives these bars a warm, buttery texture, while the raspberry jam adds just the right amount of brightness and sweetness. Since the same dough is used for both the crust and topping, it saves time and cleanup—ideal when I want a homemade treat without much fuss. These bars are great for picnics, dessert trays, or just a sweet snack with tea.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
125g / 1 stick unsalted butter, melted
1/2 cup brown sugar, tightly packed
1 large egg (55–60g / 2 oz)
1 1/2 cups plain or all-purpose flour
1 1/2 cups rolled oats (traditional, not quick oats)
1/2 teaspoon baking powder
Pinch of salt
1 cup raspberry jam
Directions
Prep the Pan and Oven: I preheat the oven to 200°C / 400°F and line a 20cm / 8-inch square metal pan with parchment paper, leaving an overhang to help lift the bars out later.
Make the Dough: In a mixing bowl, I stir together the melted butter and brown sugar. Then I mix in the egg until smooth. I add the flour, oats, baking powder, and salt, stirring until it forms a crumbly dough.
Assemble the Layers: I press about 1 1/2 cups of the dough firmly into the base of the prepared pan to form the crust. I spread the raspberry jam evenly over the base, then crumble the remaining dough over the top.
Bake: I bake the bars for 30–35 minutes, or until the top is deep golden and the jam is bubbling around the edges.
Cool and Slice: After baking, I let the bars cool completely in the pan (about 2 hours). Once cool, I use the parchment to lift them out and slice them into 16 squares.
I sometimes stir 1/2 cup chopped nuts (like almonds or walnuts) into the dough for extra crunch.
Swapping raspberry jam for apricot, strawberry, or blackberry gives the bars a whole new flavor.
For a citrusy touch, I add 1/2 teaspoon of lemon zest to the jam layer before baking.
If I want them extra chewy, I use half brown sugar and half white sugar.
Storage/Reheating
I store these bars in an airtight container in the fridge for up to 5 days. I bring them to room temperature before serving so the jam and butter soften slightly. They also freeze well—I wrap individual bars and thaw them as needed.
FAQs
Can I use quick oats instead of rolled oats?
I stick with traditional rolled oats because they give a better texture. Quick oats can make the bars too soft and dense.
Can I make these gluten-free?
Yes, I substitute the flour with a gluten-free 1:1 baking blend and make sure to use certified gluten-free oats.
What kind of jam works best?
I use raspberry jam for its tartness, but any thick fruit jam will work well. Just avoid overly runny or watery preserves.
Do I need to refrigerate them?
I do if I’m storing them for more than a day or two. It helps keep them fresh, especially in warmer months.
Can I double the recipe?
Yes, I double the ingredients and bake them in a 9×13-inch pan. The baking time stays close—maybe a few minutes longer depending on your oven.
Conclusion
These Raspberry Jam Bars are a go-to for me when I want a classic, easy dessert that still feels special. The buttery oat crust, sweet jam filling, and golden crumb topping come together in a way that’s both nostalgic and crave-worthy. Whether I’m making them for a gathering or just to treat myself, these bars always hit the spot—and the best part is, they’re ready in under an hour.
These raspberry jam bars are buttery, soft, and filled with sweet raspberry jam. With an easy oatmeal crumble base and topping, they’re the perfect quick dessert or snack!
Ingredients
125g (1 stick) unsalted butter, melted
½ cup brown sugar, tightly packed
1 large egg (55–60g / 2 oz)
1½ cups plain/all-purpose flour
1½ cups rolled oats (traditional, not quick oats)
½ teaspoon baking powder
Pinch of salt
1 cup raspberry jam
Instructions
Prep the oven and pan:
Preheat oven to 200°C / 400°F. Grease and line a 20cm / 8″ square pan with baking paper, leaving overhang for easy removal.
Make the dough mixture:
In a mixing bowl, combine melted butter and brown sugar. Mix in egg, then stir in flour, oats, baking powder, and salt until well combined.
Assemble the bars:
Press 1½ cups of the dough mixture into the bottom of the pan.
Spread raspberry jam evenly over the base.
Crumble the remaining mixture over the top.
Bake:
Bake for 30–35 minutes, or until the top is deep golden brown.
Cool and cut:
Allow to cool completely (about 2 hours), then lift out using the paper and cut into 16 squares.
Notes
Use traditional rolled oats — not quick or instant oats — for the best texture.
Optional: Stir ½ cup chopped nuts (like walnuts or almonds) into the dough for extra crunch.
Storage: Keeps well in an airtight container in the fridge for up to 5 days.
Bring to room temperature before serving for best flavor and texture.
