Raspberry Oatmeal Bars are dessert bars with a buttery crust, filled with raspberry preserves and fresh raspberries that are topped with oatmeal crumble topping and almond icing. Try my Oatmeal Caramel Apple Bars for another fruit-filled oatmeal bar.
Raspberry Oatmeal Bars
Summer is here, which means it is peak raspberry season! There is nothing tastier than a fruit-filled dessert bar, just like these Raspberry Oatmeal Bars. The crust and topping are almost the same, but the topping has added oatmeal. Then, an almond glaze is drizzled on top of the baked bars.
Raspberry Oatmeal Bars Ingredients
There are four parts to this recipe–the crust, filling, crumble topping, and the icing.
Crust and Topping: You will notice that the crust and the topping use the same ingredients, with quick oats added to the topping. For both, use cold butter.
Filling: I used both raspberry preserves and fresh raspberries for the filling. You could definitely use different fruit if you prefer. Jam would also work (if you don’t have preserves). And, if you don’t have fresh raspberries, frozen raspberries would work as well.
Icing: This is an almond-flavored glaze that is drizzled over the bars. If you don’t want to use almond extract, you could definitely substitute vanilla extract. Or, just leave out the extract.
How to Store Raspberry Oatmeal Bars
Store them in an airtight container in the refrigerator for up to 5 days. You could also freeze them; they will last up to 3 months in the freezer. Remember to label and date the container.
More Delicious Bars
Raspberry Oatmeal Bars
Ingredients
Crust
- 1 cup (125 g) all-purpose flour
- ⅓ cup (42 g) confectioners' sugar
- ½ cup (1 stick / 113g) cold butter, diced
Filling
- 1 cup raspberry preserves
- 6 ounces fresh raspberries
Topping
- ½ cup (1 stick / 113g) cold butter, diced
- ¾ cup (94 g) all-purpose flour
- ⅓ cup (42 g) confectioners’ sugar
- ½ cup quick oats
Icing
- 1 cup (125 g) confectioners' sugar
- 1-2 tablespoons whole milk
- ½ teaspoon almond extract
Instructions
Crust
- Preheat oven to 350°F. Spray an 8×8-inch baking dish with nonstick spray or line with parchment paper.
- In a large bowl, blend the flour, confectioners’ sugar, and butter. You can use a food processor or pastry cutter, but I prefer my hands. You want the butter to be no bigger than a pea size and the ingredients well incorporated.
- Press into the prepared baking dish.
- Bake for 12-15 minutes, or until the edges just barely start to golden. Remove from the oven.
Filling
- Spread raspberry preserves evenly over the baked crust. Place fresh raspberries evenly over the preserves.
Topping
- In a medium bowl, add cold butter, flour, confectioners’ sugar and quick oats. Using your hands, sift the flour over the butter and then start breaking down each piece into pea-sized pieces.
- Crumble the oatmeal mixture over the preserves and berries.
- Bake for 45-50 more minutes, or until the crumble is light golden brown. Allow bars to cool at room temperature for at least 30 minutes. Then, place in the refrigerator to chill for at least 2 hours.
Icing
- In a medium bowl, combine confectioners' sugar, milk, and almond extract. Add more milk (one teaspoon at a time) to reach your desired consistency. Drizzle over bars and serve immediately, or chill in the refrigerator if desired.
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Can you use different fruit? I would like to use BlackBerry. I can’t wait to try it
Hi, Melissa! I work with iambaker and am happy to help with questions. Yes, you can use different fruit. Have a great day!
Love raspberries..can’t wait to try. Can you freeze these?
I made these for a birthday celebration and they were a hit. This recipe was easy and delicious.
Could you use raspberry pie filling I stead of preserves and real berries?