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The look of a crumb pie, but in a handy convenient shape, Raspberry Jam Granola Bars have a buttery oatmeal cookie base, a layer of jam, then a crumb topping . I love how the same mixture was used for the base and the crumbly top. EASY – QUICK TO MAKE!

Raspberry Jam
Raspberry Jam Oat Bars – NomNomWow

Easy raspberry jam oat bars

These delicious buttery crumb bars are perfect for any occasion. You’ll love the combination of the sweet and fruity jam between the oatmeal cookie base and the crumbly golden top.

You will particularly like how quickly it goes in the oven! Similar jam bar recipes call for the softened butter to be creamed with an electric mixer (as in oatmeal cookies) or rubbed into the flour with your fingers (as in shortbread).

My recipe, on the other hand, starts with melted butter, which is mixed with oats, flour, etc. with a wooden spoon. I have it as standard medium and mine, the difference is barely noticeable.

So my path is easier!

What goes in raspberry jam oat bars

Although it’s made with raspberry jam, it can be made with any jam flavor you like. Strawberries, blueberries, jam, apricots!

Jam – as mentioned above, you can have any jam you like! I used raspberries.

Rolled Oats – Not instant or steel cut rolled oats. Just old traditional oatmeal.

Flour – Plain/everyday flour.
Whole wheat/whole wheat flour works too. I haven’t tried using gluten free flour or almond flour (almond flour).

Butter – Unsalted butter. There is no need to bring it back to room temperature because we will melt it.

Sugar – Brown sugar adds a delicious caramel flavor to the base.
However, white sugar can be substituted if you are absent.

Egg – A large egg, from a box marked “Large”. The industry standard is 55-60g/2oz each.

Baking Powder – Just 1/2 teaspoon for a refreshing kick. It won’t make a biscuit bottom cake, it will just keep it from baking in a concrete block.
Salt – pinch to bring out other flavors. It doesn’t make it salty.

The making part – quick & easy!

An oatmeal cookie mix is ​​used for the bottom and crumbly top. comfortable!

Oatmeal Cookie Mix – Melt the butter in a bowl in the microwave. Stir in the sugar, then the eggs, then the flour, rolled oats, baking powder and salt.

Spread into pan – Line an 8 in/20 cm square metal pan with foil with an overhang to facilitate rising later. Spread 1 1/2 cups oat mixture over base. I partially spread it with a wooden spoon and cut the pieces in half.
Then I finish it by hand.

Press firmly into base for a very smooth finish. We’re here to make a rustic dish, so no need to go to town on an ultra smooth surface.

Spread jam on the surface. If your jam looks a bit like jelly, you may want to warm it up a bit to make it easier to spread.
Use your fingers to break up any leftover oat mixture on the surface.

Bake at 200°C/400°F (180°C fan) for 30 minutes or until top is golden brown. Let cool in pan before removing draping paper and cutting into 16 squares.

Tip for faster cooling: Cool on the counter for 30 minutes or in the refrigerator for 30 minutes.

It really could be one of the fastest bars ever. Well, the 5 Ingredient Chocolate Peanut Butter Bar is also a strong contender for the world’s fastest bar.a

Tuck them into lunch boxes. Take them to book club. Serve them for afternoon tea.

Or, for something different, serve them as dessert, warm like apple crumble with a scoop of vanilla ice cream on top. YES!

Raspberry Jam Oat Bars

Raspberry Jam Oat Bars

The look of a crumb pie, but in a handy convenient shape, Raspberry Jam Granola Bars have a buttery oatmeal cookie base, a layer of jam, then a crumb topping . I love how the same mixture was used for the base and the crumbly top. EASY - QUICK TO MAKE!
prep time
10 mins
cooking time
30 mins
total time
40 mins



  • 125g / 1 stick unsalted butter , melted

  • 1/2 cup brown sugar , tightly packed

  • 1 large egg (55-60g / 2 oz)

  • 1 1/2 cups flour (plain / all-purpose)

  • 1 1/2 cups rolled oats (traditional oats, not quick, instant or steel-cut)

  • 1/2 tsp baking powder

  • Pinch salt

  • 1 cup raspberry jam (or other flavour)


Preheat the oven to 200°C/400°F (fan 180°C). Butter a 20cm metal baking tin and line a strip of parchment/parchment paper with an overhang (so it can be lifted when baked).
Oatmeal Cookie Base – Melt butter in microwaveable bowl. Add the sugar until there are no more lumps. Add the eggs and mix until combined. Then add the flour, rolled oats, baking powder and salt and stir until no flour is visible.
Base - Pour 1 1/2 cups of mixture into prepared pan and press down with hands. Spread with jam (microwave to loosen, if needed), then use your hands to crumble the rest of the mixture on top (note 3).
Bake for 30 to 35 minutes or until golden brown on top. Remove and let cool completely in pan (about 2 hours) before unmolding with parchment paper.
(To speed up: 30 minute counter, 30 minute refrigerator)
Cut into 16 squares. Enjoy!


Crumble topping – The mixture will be a bit clumped together so use your fingers to crumble it onto the top. Optional extra: 1/2 cup of chopped nuts into the biscuit mixture. Store in an airtight container for 5 days in the fridge. Bring to room temperature before eating! Nutrition per slice, assuming 16 slices.
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