Raspberry Oatmeal Bars
User Reviews
5
Raspberry Oatmeal Bars
Description
The Raspberry Oatmeal Bars recipe features a layered construction starting with a sturdy oatmeal and flour crust enriched with butter and optional shredded coconut. Fresh raspberries are mashed with raspberry jam, sugar, cornstarch, and lemon zest to create a flavorful filling that holds together without being too runny. The remaining oatmeal crumble is sprinkled on top for a golden, textured topping when baked.
During baking, the crust partially precooks before the raspberry mixture is spread over it, ensuring it stays firm beneath the juicy filling. The final bake melds the layers and crisps the crumble topping. Cooling fully before removing from the pan allows the bars to set, improving clean slicing and structural integrity.
These bars can be stored at room temperature in an airtight container for several days. They are flexible for variations; the coconut can be omitted and strawberry jam or strawberries may substitute raspberries for a different but similar flavor profile. Using old-fashioned oats contributes to the bar’s characteristic texture over quick oats or steel-cut oats.
Ingredients
For the crust/crumble
- 1 cup all-purpose flour
- 1 1/4 cups old fashioned oats
- 1/2 cup sugar granulated white
- 1/2 cup coconut optional, shredded, sweetened
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- cinnamon pinch
- 1/2 cup butter 1 stick, melted, unsalted
For the raspberry filling
- 1 cup raspberries fresh
- 1/2 cup raspberry jam
- 2 Tablespoons sugar granulated white
- 2 teaspoons cornstarch
- 1 teaspoon lemon zest
Instructions
For the Crumble
- Preheat the oven to 350F and line an 8x8” 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 the baking dish with parchment paper for easy removal and simpler cleanup.
- Use old-fashioned rolled oats to maintain the intended texture; avoid quick cooking or steel-cut oats.
- For variation, replace raspberries and raspberry jam with strawberries and strawberry jam.
- The shredded coconut in the crust is optional and can be omitted for allergies or preference.
- Allow the bars to cool completely before lifting from the pan to prevent breakage and ensure neat slices.
- Store leftover bars in an airtight container at room temperature for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 105mg | 4% |
| Potassium | 108mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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