Raspberry oat bars

    55 min

    Quick and easy, great for breakfast, Sunday brunch or a snack!!

    18 people made this

    Serves: 24 

    • 175g butter, softened
    • 220g light brown soft sugar
    • 120g porridge oats
    • 200g plain flour
    • 1 teaspoon salt
    • 1/2 teaspoon baking powder
    • 280g raspberry jam

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat the oven to 200 C / Gas 6. Grease a 9x17.5cm baking tray.
    2. In a large bowl, cream together the butter and dark brown soft sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared baking tray. Spread the jam over this base. Crumble the remaining mixture over the raspberry layer.
    3. Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into slices or bars.

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    Reviews & ratings
    Average global rating:

    Reviews in English (211)


    Great bars - Very easy to make. Plenty of the oat mixture to add on the top. I left a 1/4 Inch edge around the base where I didn't spread the jam, read how for others the jam had burnt and made them difficult to remove from the pan. Next time I think I will press down the oats on top rather than just sprinkle, as most of mine did flake off when removing from the pan.  -  12 Jan 2013


    The reviewer from Texas that gave this a one star was not basing her opinion on the recipe the way it was written. You put applesauce and whole wheat flour into a dessert recipe, it's going to change how it tastes, and you really shouldn't be one-starring recipes here if you didn't follow directions. With that said, I followed the recipe as directed (go figure!) and ended up with deliciously crunchy sweet berry bars that were un-put-down-able. The vote was unanimous - this recipe's a winner, and it's been requested for Thanksgiving. And again, people, please don't rate recipes poorly if you took artistic license with them, just don't say anything and chalk it up to a bad idea, ok?  -  21 Nov 2010  (Review from Allrecipes US | Canada)


    I made these yesterday and they were deemed a 'keeper' by the family immediately. I followed the recipe as written except that I used a raspbery, blueberry, blackberry perserve combination instead or straight raspberry. There is plenty of oatmeal/flour mixture to cover both the top and bottom of the bars, so no worries. I would recommend stirring up your preserves in a small bowl before adding them to the crust; this will allow for easier spreading. Also, do not spread the preserves all the way to the edge, but rather leave a little space so there is no burning. I would also reccomend keeping an eye on them during baking time; mine were done at about 18 minutes...25 minutes would've been too long in my oven. A yummy recipe we all enjoyed....thank you!!  -  18 Aug 2007  (Review from Allrecipes US | Canada)

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