Raspberry Oat Bars – Texanerin Baking

This raspberry oat bars recipe is one of those dependable treats that never really goes out of style. A buttery oat crust and crumble topping sandwich a bright raspberry filling that’s just sweet enough without being overly sweet. They’re simple, sturdy, and the kind of bars that slice cleanly once chilled. They can be made traditionally, whole wheat or gluten-free.

These bars work equally well as an everyday dessert or something to bring along for sharing. They’re less fussy than something like my raspberry chocolate tart, but they still deliver great classic raspberry flavor in a format that’s easy to transport and serve.

Because the crust and topping are made from the same mixture, there’s very little prep involved. You press part of the dough into the pan, spread on the filling, and sprinkle the rest over the top.

The filling uses both whole raspberries and raspberry jam. The jam helps bind everything together and keeps the bars from becoming soggy, while the raspberries add freshness and texture.

Ingredients

Please scroll down for the full recipe. These are just some notes on select ingredients.

• Rolled oats – you definitely want to use rolled (old-fashioned) oats here. They give the bars structure and help the topping hold together. I tried them with quick oats and they were extremely crumbly and too soft.
• Raspberry jam – this helps thicken the filling and prevents it from soaking into the crust. You can use any type of jam that works well with raspberries. I’ve used blueberry, apricot and peach jam as well as strawberry preserves. Because there’s more fruit than jam in the filling, swapping the jam doesn’t noticeably change the overall flavor of the bars. What you don’t want to use is the raspberry compote I posted last week. That’s too thin. I recommend seedless jam, but if you don’t mind the seeds, you can use the regular kind.
• Raspberries – fresh or frozen both work well. Frozen berries don’t need to be thawed first.

Can I Use Other Berries?

I feel like blueberries would be okay, but I don’t think strawberries would.

Strawberries release a lot of liquid as they bake, and they don’t break down into a thick, cohesive filling the way raspberries do. Even with jam added, the filling often ends up looser and can soak into the crust, especially toward the center.

Blackberries have large, noticeable seeds, which can be distracting in bars like this. Their flavor can be more earthy and less bright, so the bars would taste heavier. Even when paired with jam, the texture would be unpredictable and perhaps soften the crust.

Apples, pears, or stone fruit don’t cook down enough in the oven time these bars need and end up chunky rather than jammy.

So! I would really stick to raspberries. If you absolutely can’t do those, blueberries would be my second choice. But I can’t guarantee how they’d come out.

How to Make Them

These bars are straightforward and don’t require any special equipment.

1. Mix together the dry ingredients.
2. Work in the butter by hand, and add vanilla to form a crumbly dough that holds together when pressed.
3. Most of the mixture is pressed into the pan to form the base.
4. Stir together the raspberry filling ingredients.

5. Spread it evenly over the crust, leaving a small border so it doesn’t leak out the sides.
6. The remaining crumble is sprinkled over the top and gently pressed in.
7. Bake at 350 °F (175 °C) until the top is golden and the filling is bubbling around the edges.
8. The bars need to cool completely and then chill before cutting so they set properly.

Troubleshooting

• Bars are too crumbly – this usually happens if quick oats are used instead of rolled oats. Quick oats break down much more during baking and don’t provide the same structure, which can cause the bars to fall apart when sliced.
• Filling leaking out the sides – make sure to leave a small border around the edges when spreading the filling. Pressing the crust firmly into the pan also helps contain it.
• Bars won’t slice cleanly – they likely haven’t chilled long enough. These bars need time to fully set before cutting.

Make Ahead

These raspberry oat bars are ideal for making ahead. Once baked and fully cooled, they benefit from a few hours in the fridge, which makes them much easier to slice.

They’re a great addition to a Valentine’s Day dessert table or lunchbox.

How to Store and Freeze

Store the bars in an airtight container in the fridge for up to 5 days.

To freeze, slice into squares and freeze in a single layer before transferring to a freezer-safe container. They’ll be good for up to 3 months. Thaw overnight in the fridge before serving or let them sit on the counter for about an hour. It doesn’t take long.

Raspberry Oat Bars

Servings 16

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 4 hours hrs 45 minutes mins

Soft raspberry oat bars with a buttery oat crust, golden crumble topping, and bright raspberry filling made from whole raspberries and jam. Easy to make, sturdy, and perfect for slicing and sharing. Easy to make gluten-free, if desired.

Cook ModePrevent your screen from going dark

• Preheat the oven to 350 F (175 C). Line an 8″x8″ pan with a piece of parchment paper.

• In a large mixing bowl, mix together the flour, oats, granulated sugar, brown sugar, cinnamon, baking soda and salt until everything is evenly combined.

  2 cups (250 grams) flour, 2 cups (180 grams) rolled oats, 1/2 cup (100 grams) granulated sugar, 1/2 cup (100 grams) light brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon salt

• Cut the butter into small cubes and add it to the dry mixture. Using your fingers, work the butter into the mixture until fully incorporated and the dough starts coming together when squeezed.

  1 cup (225 grams) unsalted butter

• Once it starts forming clumps, drizzle the vanilla extract over the dough. Use your hands or a spoon to work it into a dough. It’s going to look like way too much for an 8”x8” pan, but I promise it’s correct.

  1 teaspoon vanilla extract

• Scoop about 2/3 of the dough (roughly 582 grams or 2 2/3 cups) into the prepared pan. Press it firmly and evenly into the bottom to form the crust.

• Mix together all the filling ingredients in a small bowl. You do this now so that the raspberries don’t thaw.

  2 1/2 cups (355 grams) fresh or frozen raspberries, 7 tablespoons (125 grams) raspberry jam, 1/2 teaspoon vanilla extract, pinch of salt

• Spread the raspberry filling over the crust, leaving a small border of about 1/3″ around the edges (this will prevent the jam from leaking out the sides).

• Sprinkle the remaining crumble mixture evenly over the top of the jam. Lightly press the topping into the jam without flattening it too much. This is to ensure that no pointy oat bits burn.

• Bake for 30-40 or until the top is golden brown and slightly puffed, and the jam is bubbling around the edges. Remove to a cooling rack and let the bars cool completely in the pan, about 2 hours. Then chill for at least 2-3 hours or overnight before cutting.

• Store the bars in an airtight container in the fridge for up to 5 days. To freeze, slice into squares and freeze in a single layer before transferring to a freezer-safe container. They’ll be good for up to 3 months. Thaw overnight in the fridge before serving or let them sit on the counter for about an hour.

• For the flour, you can use all-purpose flour or white whole wheat flour. If you’re gluten-free, King Arthur Flour Gluten-free Measure for Measure Flour and Bob’s Red Mill 1-to-1 Gluten-free Baking Flour gave me great results. I have no idea how other blends would work in this recipe.
• Nutritional information calculated based on a yield of 16 slices. The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Calories: 263.4kcalCarbohydrates: 36.7gProtein: 2.7gFat: 12.1gSaturated Fat: 7.4gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.1gTrans Fat: 0.5gCholesterol: 30.5mgSodium: 114.1mgPotassium: 65.6mgFiber: 1.8gSugar: 18.1gVitamin A: 361.1IUVitamin C: 5.7mgCalcium: 21.9mgIron: 1.2mgNet Carbs: 35