Sometimes you just need a snack that's not only easy on your schedule but also brings a burst of sweet and tart delight to your taste buds. That's exactly what these Raspberry Oat (oatmeal) Bars are all about!
Whether you're craving a quick snack or a yummy dessert, these homemade bars made with hearty oatmeal and tangy raspberry jam are always a hit.
This recipe is so easy, you can always turn to it when you need a last minute treat. Whether for a potluck, barbecue, or a family meal, you'll be reaching for this family-friendly recipe on repeat.
Why You'll Love These Bars
These bars deliver a perfect balance of sweet and tart flavors, making them a versatile choice for snacks or desserts. But what you won't believe is how easy they are to make.
Start with a cake mix and you only need a total of 5 ingredients to mix up these delicious bars!
Ingredients Needed
How to Make These Raspberry Oat Bars
To prep, you need to line a 9x13 pan with parchment paper and preheat your oven to 375F. Melt the butter and squeeze about half a lemon for the juice.
In a large bowl, mix the cake mix, quick cooking oats, and butter together. Stir until the mixture is all clumpy with no dry mix left.
Now add about half the mixture to the lined pan. Press it lightly to evenly cover and create the bottom layer.
In a separate bowl, add 2 tablespoons of lemon juice to the raspberry jam and stir together. This helps to loosen up the jam and also balances the sweetness a little.
Pour the jam mixture into the baking pan and spread it out to make an even layer.
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Sprinkle the remaining oat mixture over the top of the jam to make the top layer.
Bake the bars in the preheated oven for about 18 to 23 minutes (21 is just about right in my gas oven, on convection bake). The jam will be hot and slightly bubbly and the top layer will be very lightly golden colored.
Cool the bars completely before cutting into squares.
Serving Suggestions
Enjoy these raspberry oat bars as a quick snack when you're on the go, or sit down and savor them with a cup of tea or coffee. They're a staple for family-friendly desserts but also a hit at brunch or any potluck, bringing a touch of homemade charm to the spread.
Thinking of dessert? Pair these bars with a scoop of vanilla ice cream for an irresistibly sweet and tart treat.
Storage
For keeping those scrumptious Raspberry Oatmeal Bars just right, here's the scoop. At room temperature, they're good for a couple of days, in an airtight container.
Thinking ahead? Pop them in the fridge, they'll last up to a week. Freeze for longer storage, they'll be good for up to three months. Quick tip: for that just-baked joy, a short zap in the microwave does wonders.
Frequently Asked Questions
Yes! I've used vanilla and lemon with great success. Try your own variation and see how they turn out.
Absolutely! My guy is all about the raspberry, so I pretty much stick with that, but I think any other berry-flavored jam would be delightful. And for a similar variation, check out my cranberry sauce bars to use up holiday leftovers!
I tried this with my own raspberry freezer jam and the results were not great. Freezer jam is looser than commercial jam, and all the extra moisture messes with the texture of the bars. I think it could work if you thicken the jam first, by heating it and adding a cornstarch slurry. But I haven't tested this yet to be sure.
📖 Recipe
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Raspberry Oatmeal Bars with Cake Mix
Video
Ingredients
- 1 box yellow cake mix (13.25 oz)
- 2½ cups oats, quick-cooking
- ¾ cup butter, melted 1½ sticks
- 2 cups raspberry jam
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 375F. Line a 9x13 pan with parchment paper.
- In a large bowl, mix the cake mix, oats, and melted butter together until it forms clumps and there is no dry mix left.1 box yellow cake mix (13.25 oz), 2½ cups oats, quick-cooking, ¾ cup butter, melted
- Press half the oat mixture into the bottom of the prepared pan.
- In a separate bowl, combine the raspberry jam with lemon juice to form a smooth mixture.2 cups raspberry jam, 2 tablespoons lemon juice
- Add all of the jam mixture to the pan and spread to evenly cover the oat layer.
- Sprinkle the remaining oat mixture evenly over the top of the jam.
- Bake in the preheated oven for 18 to 23 minutes, until the jam is hot and bubbly and the top is lightly golden brown.
- Cool completely before cutting into squares.
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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