I love this recipe because it’s quick to prep, bakes in under an hour, and requires minimal cleanup. The layers are easy to assemble, and the texture is everything—crispy edges, a soft jammy center, and a golden crumble on top. It’s a small-batch recipe too, which makes just the right amount for sharing or savoring over a few days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup (125 g) all-purpose flour 1 cup (90 g) old-fashioned oats ½ cup (100 g) light brown sugar, packed ¼ teaspoon baking soda ⅛ teaspoon kosher salt ½ cup (113 g) unsalted butter, melted ¾ cup (240 g) raspberry jam
Directions
Preheat the oven and prepare the pan I preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang for easy lifting later.
Mix the dry ingredients In a medium bowl, I combine the flour, oats, brown sugar, baking soda, and salt. I mix it all together until well blended.
Add the butter I pour in the melted butter and stir with a fork or pastry cutter until the mixture turns crumbly and no dry flour pockets remain. It should resemble coarse crumbs.
Form the crust I press about two-thirds of the oat mixture firmly into the bottom of the prepared pan to form an even crust.
Add the jam layer I spread the raspberry jam gently over the crust, making sure to reach the edges without tearing the base.
Top with the crumble I sprinkle the remaining oat mixture evenly over the jam layer to create a crumbly topping.
Bake and cool I bake the bars for 30 to 35 minutes, or until the edges are golden brown. Then I let them cool completely in the pan before cutting into squares.
Servings and timing
This recipe makes 9 squares and takes about 1 hour and 10 minutes total, including prep, bake, and cooling time.
Variations
I switch the jam for strawberry, blueberry, or apricot for a different fruit flavor.
I sometimes add a handful of chopped nuts (like almonds or pecans) to the topping for crunch.
A pinch of cinnamon in the oat mixture gives a cozy, spiced twist.
For a tart finish, I mix in a tablespoon of fresh lemon juice or zest into the jam layer.
I’ve even added a few fresh raspberries on top of the jam for bursts of berry flavor.
Storage/Reheating
I store these bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, I wrap them individually and store in a freezer-safe bag for up to 2 months. I let them thaw at room temp or warm slightly in the microwave for a soft texture.
FAQs
Can I use quick oats instead of old-fashioned oats?
I can, but the texture will be softer and less chewy. I prefer old-fashioned oats for a more substantial crumble.
Can I use homemade jam?
Yes! I love using homemade raspberry jam—it adds a fresh, tangy taste and lets me control the sweetness.
Do I need to refrigerate the bars?
Not unless I want them to last longer. At room temp, they keep well for a few days, but refrigeration helps extend freshness.
Can I double the recipe?
Absolutely. I double everything and bake it in a 9×13-inch pan, increasing the bake time by a few minutes as needed.
How do I get clean slices?
I let the bars cool completely before slicing and use a sharp knife, wiping between cuts for neat edges.
Conclusion
Raspberry Oatmeal Crumble Bars are one of those simple bakes that always delivers big flavor and satisfying texture. I love how easy they are to throw together with pantry basics—and how beautiful they look with that glossy raspberry center and golden crumble top. Whether I’m sharing with friends or keeping them all to myself, they never last long.
These Raspberry Oatmeal Crumble Bars are buttery, fruity, and full of texture—made with oats, brown sugar, and raspberry jam for the perfect layered treat.
Author:Sarah
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:1 hour 10 minutes
Yield:9 bars
Category:Dessert Snack Baking
Method:Baked Layered bars
Cuisine:American Classic Bake
Diet:Vegetarian
Ingredients
1 cup (125 g) all-purpose flour
1 cup (90 g) old-fashioned oats
½ cup (100 g) light brown sugar, packed
¼ tsp baking soda
⅛ tsp kosher salt
½ cup (113 g / 1 stick) unsalted butter, melted
¾ cup (240 g) raspberry jam (preferably seedless for smooth layers)
Instructions
Preheat Oven & Prep Pan
Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving a slight overhang for easy lifting.
Mix Dry Ingredients
In a medium bowl, combine flour, oats, brown sugar, baking soda, and salt. Mix well.
Add Butter to Form Crumble
Pour melted butter over the dry mixture. Use a fork or pastry cutter to blend until crumbly. Mixture should resemble coarse crumbs with no dry pockets.
Form the Base
Press ⅔ of the oat mixture firmly into the bottom of the prepared pan to form an even crust.
Add Jam Layer
Gently spread raspberry jam evenly over the crust.
Top with Crumble
Sprinkle remaining oat mixture evenly on top of the jam.
Bake & Cool
Bake for 30–35 minutes, or until the top is golden brown. Let cool completely in the pan before cutting into bars.
Notes
Storage: Keep bars in an airtight container at room temperature for 3 days or refrigerate for up to a week.
Freezer-Friendly: Freeze individually wrapped bars for up to 3 months.
Flavor Variations: Swap raspberry jam for strawberry, apricot, or blueberry.
Add-Ins: Mix in chopped nuts or shredded coconut to the crumble for added texture.
