Raspberry Oat Bars
These raspberry oat bars are soft and buttery crumble bars and layered with a sweet, tart and jammy raspberry filling. They’re simple, easy to make and are the perfect homemade treaty for breakfast, snacks, or dessert.
Equipment
- 1 food processor optional, see notes
- 1 pan to make raspberry filling see notes
- 1 8x8 (20 cm) aluminum pan
- 1 sheet parchment paper
Ingredients
- 1½ cups (180 g) all purpose flour
- 1 teaspoon ground cinnamon, optional
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (100 g) granulated sugar
- ½ cup (113 g) cold unsalted butter, cubed
- 1½ cups (135 g) old fashioned or rolled oats
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup raspberry jam see notes
Instructions
- Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides.
- Make the butter oat cookie crust and crumb topping by combining the flour, sugar, baking powder, cinnamon and salt together in a food processor. Pulse 2 -3 times to combine the ingredients.1½ cups (180 g) all purpose flour, 1 teaspoon ground cinnamon, optional, ½ teaspoon baking powder, ½ teaspoon salt
- Pulse in cubes of cold butter until the mixture resembles a crumble texture. Pulse in the oats, egg yolk and vanilla extract until the mixture starts to clump together.½ cup (100 g) granulated sugar, ½ cup (113 g) cold unsalted butter, cubed, 1½ cups (135 g) old fashioned or rolled oats, 1 teaspoon vanilla extract , 1 large egg yolk
- Evenly press half of the oatmeal cookie mixture into the prepared pan. Spread the raspberry jam or cooled raspberry filling on top of the prepared crust. Top the raspberry jam filling with the remaining oat crumble mixture. Make sure to cover as much of the raspberry filling as possible, but spots of exposed filling is fine.1 cup raspberry jam
- Bake the oat raspberry bars for 30 - 40 minutes or until the crust is a nice golden brown with edges of the crust pulling slightly away from the sides of the pan. The raspberry filling will thicken and bubble.
- Cool the crumble bars in the pan for 1 hour.If the bars are too soft to easily transfer from the pan after 1 hour at room temperature, transfer to the fridge to set for another hour. Once the bars are set, top with powdered sugar, vanilla icing drizzle or enjoy as is.
Notes
Store: Keep these raspberry oat bars covered in an airtight container at room temperature for 2 - 3 days or in the fridge for up to 1 week.
Homemade Raspberry Filling: Add 3 cups fresh or frozen raspberries, ⅓ cup light brown sugar, 1 tablespoon lemon juice and 1 tablespoon cornstarch to a large pan. Mix well to fully coat the berries. Cook the berries over medium heat for 4 - 5 minutes or up to 10 minutes if using frozen raspberries, mashing the berries while they cook. Cook the berries just long enough for them to break down. Remove the raspberry filling to cool to room temperature before using them in the bars. Measure out about 1 cup of cooled jam to use in the bars.
No Food Processor: The food processor makes assembling the bars super fast and easy, but you can also make them in a bowl by hand or with an electric mixer. Whisk the dry ingredients together, then work in the cubes of cold butter (like making a pie crust or shortbread cookie dough), followed by the vanilla and egg yolk. Follow the rest of the recipe as written.
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