It’s time for a dessert again because I’m cravin’ some sweets! This recipe is one of those quick classics that you can throw together in under 15 minutes, let bake for 30 minutes and then you’ve got a cure for your sweet tooth. The best part about this recipe is that all of the ingredients are staple items in my pantry or refrigerator. I used raspberry jam but any jam that you have on hand will do!
The handsome fish monger that gives me fantastic fish advice (among other things) had great idea for these bars. If you have some peanut butter, add a little bit to the jam layer for a wonderful PB&J crumb bar! Natural peanut butter would work best because when it’s warm it is kind of thin and you can “drizzle” it over the bar.
Raspberry Oat Bars
Raspberry Oat Bars
- 1 cup all-purpose flour ($0.06)
- 1 cup quick oats ($0.20)
- 1/2 cup brown sugar ($0.24)
- 1/4 tsp baking soda ($0.02)
- 1/8 tsp salt ($0.02)
- 1/2 cup butter, room temperature ($0.40)
- 1 cup raspberry jam ($1.06)
- Preheat your oven to 350 degrees. Spray a small glass baking dish (8×8 or 8×11) with non-stick spray.
- In a large bowl, combine the flour, brown sugar, oats, salt and baking soda. Mix well until all of the ingredients are combined and no sugar clumps remain. Using your hands, “smoosh” the room temperature butter into the dry mixture. Mix it very well until it is of even consistency. It should resemble a sandy/crubmbly mixture (see photos below).
- Evenly sprinkle half of the crumb mixture into the bottom of your glass pan. Press it down to make it compact. Carefully distribute the jam over the pressed crumb mixture. Drop the jam down in small bits because if you try to spread it, it will pull the crumb topping up off of the bottom of the dish. Keep the jam about 1/2 inch away from the edges so that it does not burn on the glass while baking. Sprinkle on the remaining half of the crumb mixture. Pat down lightly but do not completely pack it in like the bottom layer.
- Bake the jam bars for 35 minutes or until it is golden brown on top. Let cool for 10 minutes then cut into 12 or 15 squares.
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Step By Step Photos
Mix the dry ingredients (flour, oats, brown sugar, salt, baking powder) together in a bowl until no clumps remain.
“Smoosh” in the butter (must be room temperature) until it is evenly mixed into the dry ingredients. It should look like the picture above when fully mixed.
Press half of the crumb mixture into a small glass baking dish coated with non-stick spray. Carefully layer in the rasberry jam, staying a half inch away from the edges. Pour on the remaining crumb topping and gently pat it down.
I’m sorry that I don’t have a picture of the jam layer. I was distracted by my sister standing over my shoulder demanding to know when these bars would be done… and if she could taste some of the crumb topping… and when the bars would be done… and if she can eat one… you get the picture.
Bake the bars for 35 minutes at 350 degrees, let cool then cut and serve!
NOTE: This can easily be transformed into a really healthful snack by replacing the regular flour with whole wheat and replacing the jam with an “all fruit spread”. The recipe calls for only 8 Tbsp of butter which means that each serving only contains 2/3 Tbsp (or 2 tsp) of butter. That’s not so bad for a dessert!!