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 Bar with Bite Missing and Fork

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.

How to Make Oatmeal Raspberry 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.

Adding Glaze to Oatmeal Raspberry Bars

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.

Raspberry Oatmeal Bars Cut Into in Pan

More Delicious Bars

5 from 1 vote

Raspberry Oatmeal Bars

Prep Time 20 mins
Cook Time 1 hr 5 mins
Chill 2 hrs 30 mins
Total Time 3 hrs 55 mins
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.

Ingredients

Crust

  • 1 cup (125 g) all-purpose flour
  • 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
  • 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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I would like to know if I can get on an email listing where I will receive each new post?
    Thank You

    1. Hi, Melissa! I work with iambaker and am happy to help with questions. Yes, you can use different fruit. Have a great day!

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