Raspberry Oatmeal Bars

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These simple Raspberry Oatmeal Bars are so delicious to share with the kids. They're easy to make, are packed with berries, and are great for breakfast, snack, or dessert.

Prep Time10

Cook Time35

Total Time45

Course: Snack

Cuisine: American

Servings: bars

Calories: 214kcal

Author: Amy Palanjian

Equipment

Ingredients

1½ cups rolled oats
1 cup all-purpose flour
½ cup unsalted butter (melted)
⅓ cup sugar
¼ cup milk
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup natural raspberry preserves
1 cup halved raspberries

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F and line an 8×8-inch baking pan with parchment paper, leaving a few inches overhang on 2 sides so you can easily lift the bars out when they're cooled.
To a medium bowl, add the oats, flour, sugar, melted butter, milk, vanilla, salt, and lemon zest, if using. Stir well to combine into a uniform mixture. It will be thick and should hold together easily when pressed between your fingers.
Set aside 1 cup of the batter to use as the topping.
Add the remaining batter mixture to the bottom of the prepared pan, pressing evenly to cover completely.
Evenly spread the preserves over the batter. Then, sprinkle on the raspberries.
Crumble the remaining dough mixture over top and press it down slightly.
Bake for 35-40 minutes or until lightly browned. Remove pan from the oven and let cool on a wire rack until room temperature.
Use the parchment paper to lift the cooled bars out of the pan. Slice into bars carefully using a serrated knife.

Notes

Store in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
When mixing the wet ingredients into the dry, use your fingers to gently squish the dough together.
Use store-bought jam or lower the added sugar by using my Strawberry Rhubarb Chia Jam.
Gluten-free: Use gluten-free cup for cup flour instead of the all-purpose and use certified GF rolled oats.
Dairy-free: Use vegan butter or coconut oil for the butter and dairy-free milk.
To make without oats, substitute quinoa flakes.

Nutrition