These Raspberry Oatmeal Bars have a buttery oat crust filled with a delicious raspberry jam center. They are full of fresh raspberries and finished off with an irresistible crumble topping. They’re the perfect sweet snack!

For more delicious Dessert Recipes, be sure to check out my 7 Layer Magic Bars, Chocolate Chip Walnut Cookies, and Strawberry Crunch Cake.

a stack of raspberry oatmeal bars.

Raspberries are one of my favorite fruits. They’re sweet, but not too sweet, with just the right amount of tart flavor to keep them balanced. They really and truly shine in these irresistible Raspberry Oatmeal Bars!

These bars start with a buttery, oat crumble that serves as both your crust and topping. I love to add flaked coconut to mine for a hint of nutty flavor.

a close up of a raspberry oatmeal bar.

The filling in these Raspberry Oatmeal Bars is made with fresh raspberries and raspberry jam, plus some fresh lemon zest for brightness. The lemon zest really brings out the raspberry flavor; it’s so good!

a raspberry oatmeal bar with a bite taken out.

I’ve made these Raspberry Oatmeal Bars so many times because my kids keep requesting them. They’re perfect for dessert, or a sweet afternoon snack, which is their favorite time to enjoy them. Give them a try and I bet you’ll love them, too!

Ingredients for Raspberry Oatmeal Bars

Ingredient measurements and full instructions are located in the recipe card below.

  • all purpose flour
  • old fashioned oats
  • granulated white sugar
  • shredded sweetened coconut
  • baking powder
  • salt
  • cinnamon
  • unsalted butter
  • fresh raspberries
  • raspberry jam
  • cornstarch
  • lemon zest
ingredients in bowls on a counter top.

How to Make Raspberry Oatmeal Bars – Step by Step

Ingredient measurements and full instructions are located in the recipe card below.

  1. Combine all dry crumble ingredients in a medium sized bowl.
  2. Stir in melted butter until clumpy dough forms.
  3. Press half of the crumble into a parchment lined square baking dish. Bake for 8 minutes at 350 degrees.
  4. Mash all of the filling ingredients together in a medium sized bowl.
  5. Spread over par-baked crust, then sprinkle remaining crumble over the top.
  6. Bake for 35-40 minutes.

Raspberry Oatmeal Bars – Tips and Notes

  • Line your baking dish with parchment paper for easier removal of your bars. It also makes clean-up easier.
  • Make sure to use old-fashioned oats, not quick cooking or steel cut.
  • The fresh raspberries and raspberry jam can be replaced with fresh strawberries and strawberry jam for a yummy alternative!
  • The flaked coconut can be omitted if you have an allergy or don’t care for coconut.
  • Make sure to allow your Raspberry Oatmeal Bars to cool completely before lifting out of the pan with the parchment paper. They will cut much better and won’t fall apart once they are completely cool.
crumble bars on parchment paper.

Storing and Freezing

Any leftover Raspberry Oatmeal Bars can be stored in an airtight container on the counter top for up to four days.

To freeze, place the cut bars in a freezer safe container or large ziplock bag for up to 6 months. Allow the bars to thaw on the counter top before enjoying them.

4 raspberry crumble bars on parchment paper.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

a stack of raspberry crumble bars.
5 from 3 ratings

Raspberry Oatmeal Bars

Yield: 12
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
These Raspberry Oatmeal Bars have a buttery oat crust filled with a delicious raspberry jam center. They are full of fresh raspberries and finished off with an irresistible crumble topping. They're the perfect sweet snack!

Ingredients

For the crust/crumble

  • 1 cup all purpose flour
  • 1 1/4 cups old fashioned oats
  • 1/2 cup granulated white sugar
  • 1/2 cup shredded sweetened coconut, optional
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • pinch of cinnamon
  • 1/2 cup unsalted butter, 1 stick, melted

For the raspberry filling

  • 1 cup fresh raspberries
  • 1/2 cup raspberry jam
  • 2 Tablespoons granulated white sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon zest

Instructions
 

For the Crumble

  • Preheat the oven to 350F and line an 8×8” pan with parchment paper.
  • In a medium bowl, stir together the flour, oats, sugar, shredded coconut, baking powder, salt, and cinnamon. Add the melted butter and stir until a clumpy dough forms.
  • Firmly press half of the crumble mixture into the bottom of the pan in an even layer. Bake the crumble for 8 minutes while you prepare the raspberry layer.

For the Raspberry Layer 

  • Add all of the ingredients (fresh raspberries, raspberry jam, granulated sugar, cornstarch, and lemon zest) to a medium bowl and mash them together. You want to break up the raspberries into large chunks and evenly distribute the cornstarch and lemon zest.
  • When the crust has par-baked, spread the raspberry jam mixture over the crust. Sprinkle the remaining crumble layer over the top of the raspberry jam.
  • Bake for 35-40 minutes, or until the crumble is golden brown.
  • Allow the bars to cool completely in the pan. Once they're cooled, remove them from the pan using the parchment paper and slice into your desired size.

Notes

  • Line your baking dish with parchment paper for easier removal of your bars. It also makes clean-up easier.
  • Make sure to use old-fashioned oats, not quick cooking or steel cut.
  • The fresh raspberries and raspberry jam can be replaced with fresh strawberries and strawberry jam for a yummy alternative!
  • The flaked coconut can be omitted if you have an allergy or don’t care for coconut.
  • Make sure to allow your Raspberry Oatmeal Bars to cool completely before lifting out of the pan with the parchment paper. They will cut much better and won’t fall apart once they are completely cool.
  • Any leftover Raspberry Oatmeal Bars can be stored in an airtight container on the counter top for up to four days.
Cuisine: American
Course: Dessert, Snack
Calories: 249kcal, Carbohydrates: 36g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 105mg, Potassium: 108mg, Fiber: 3g, Sugar: 18g, Vitamin A: 240IU, Vitamin C: 4mg, Calcium: 22mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.