Raspberry Oatmeal Crumble Bars


These Raspberry Oatmeal Crumble Bars are perfect for breakfast or as a snack! No mixer required, and takes less than 10 minutes to prepare. They couldn’t be easier!

I had a craving for something sweet. fruity and crunchy. I love anything with a crumble topping, and when I saw the jars of raspberry jam at the store, I knew making these would be perfect. These bars are quick, easy and you’re going to love them!

raspberry oatmeal crumble bars

The Goods

White Sugar – White/granulated sugar is going to help us get that crunch in the base and crumble.
Brown Sugar – Brown sugar lends a sweetness, chewiness and helps caramelize the crumble just so.
Rolled Oats – It’s important not to use quick-cook or instant oats. They are much finer, and will act more like a flour when mixed and baked.
All-purpose Flour – Depending on the humidity, you may need some more flour. It’s been pretty rainy and humid where I am, so I ended up adding about a tablespoon or two more.
Unsalted Butter – Make sure this is melted, but not too hot. If it is steaming hot after melting, let it sit in the bowl or fridge for a minute or two to cool down slightly.
Salt – The jam has a lot of sugar, so the salt will help balance that, as well as enhance other flavors.
Vanilla – Feel free to add ½ teaspoon more if desired. I love vanilla and fruit flavors together.
Jam – Even though this recipe uses raspberry, experiment with whatever you have! I’m sure this would go well with all kinds of jams, or a mix of your faves!
The Pan – The thickness of your bars will depend on the side of the pan you use. I used an 8×8 inch like this one. If you want to use a 9×13, I would recommend doubling this recipe. Just don’t use a silicone pan. They’re great for nonstick purposes, but they don’t conduct heat very well and can result in uneven baking.

Making The Bars

Honestly, these are so simple, there really isn’t much to say! I do have a few tips, though.

When it comes to preparing the pan, you can use aluminum foil or a couple sheets of parchment. Either way, be sure that as much of the bottom is covered as possible, and you have an easy way to get them out. The jam is going to thin out slightly while baking, and can make it hard to get out of the pan if it leaks!

These need to cool in the pan for 2 hours. I know, that’s a long time. But if you cut into them too early, everything will just slide around and be a big mess. If you simply can’t wait and end up with what may seem like a mess instead of bar form, I’m sure putting it in a bowl with some vanilla ice cream on top would be just fine 🙂

These wont’ get too brown while baking, but you do want some of the peaks of the crumble to get golden. Just keep an eye on it while it’s in the oven. Once they’re out, cut them into any size you want! I initially cut mine into 1×1 inch squares, and some into triangles just for fun.

You are really going to love these raspberry oatmeal crumble bars! Keep them in an airtight container at room temperature for 1 week, or frozen for up to 6 months. When ready to eat, thaw at room temp and enjoy!

Made these? Show ’em off! tag me on instagram @fg_bakes or hashtag #forgoodnessbakes. Or even leave a comment below!

Raspberry Oatmeal Crumble Bars

Course: Breakfast, SnacksCuisine: AmericanDifficulty: Easy


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These easy Raspberry Oatmeal Crumble Bars are made with a delicious oatmeal topping. They don’t require a mixer, and they take less than 10 minutes of hands-on prep!


  • ½ cup (99 g) granulated sugar

  • ¼ cup (55 g) packed light brown sugar

  • ½ cup (1 stick) unsalted butter, melted

  • 1 cup (120 g) all-purpose flour, plus more as needed*

  • 1 cup (99g) rolled oats*

  • ¼ tsp salt

  • 1 tsp vanilla extract

  • 12 oz (340 g) raspberry jam, with or without seeds*


  • Preheat oven to 350°F. Prepare an 8×8 or 9×9 pan with parchment paper and cooking spray.
  • In a medium or large bowl, whisk together melted butter, both sugars and vanilla extract until combined.
  • Add flour, oats and salt. Mix to combine. There should be some larger crumble pieces, along with a finer, sandy mixture. if it seems too wet and hasn’t formed any crumbles, add more flour a tablespoon at a time until desired texture is reached.
  • Remove 1 heaping cup of crumble mixture. Set aside.
  • Add remaining crumble mixture to prepared pan. Using hands or spatula, press firmly into an even layer.
  • Add jam on top. Using a knife or offset spatula, spread jam into an even layer, making sure to reach all sides of the pan.
  • Sprinkle crumble topping evenly over jam. If you don’t have that many large crumble pieces, punch some of the topping together to form larger chunks before sprinkling on.
  • Bake for 30-34 minutes, until top is lightly golden brown. Place on a wire rack to cool for at least 2 hours before cutting and serving.


  • Flour – I made these on a particularly humid day, and ended up needing about 1 cup + 2 tablespoons of flour. Environment truly does play a part in baking, so you may need less or more than I did.
  • Oats – Make sure to use rolled oats, like the recipe calls. Quick cook and instant oats are much finer than rolled, and can make these too dry when they cook.
  • Jam – Don’t feel limited to raspberry! Try these with blackberry, strawberry, or mix a couple together!

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