Raspberry Oatmeal Bars

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
15 Pieces
30 min

One of the recipe cards that I got from my Grandma was for Raspberry Oatmeal Bars. The recipe is scribbled on one side of an index card, and the handwriting is atrocious but in the upper left hand corner in bright pink ink she has written “fast! good!”

And as I trust my Grandma’s notes, I decided this recipe needed to be made immediately. And lo and behold (because she’s usually right) these were indeed fast and good. So good I made them a second time. And then a third.

These come together in just a few minutes, and only take 5 ingredients, most of which are pantry staples, and one of which is water. That’s how easy these are.

Tips for Raspberry Bars:

  • Try to vary the size of the crumbs – it just looks better, and has a better texture that way.
  • If raspberries aren’t your thing, I’m sure this would work with any type of jam.
  • Make sure to let them cool all the way before cutting, or it will be a mess.
  • I’ve made these with both “fancy” jam and just regular store bought jam, and honestly, the store bought version was better. This is not a fancy dessert. This is a weeknight dessert if there ever was one. A good thing to take to a bake sale. But it doesn’t need to be anything it’s not.
  • These are perfect with a scoop of vanilla ice cream but they hold up super well on their own, too.
Recipe details
  • 15  Pieces
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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For the Bars
  • 1 15.75 ounce package of yellow cake mix
  • 2 1/2 cups One Minute Oats
  • 3/4 cup unsalted butter, melted
  • 1 12 ounce jar of raspberry jam
  • 1-2 tablespoons of water
For the Glaze
  • 1/2 cup confectioners sugar
  • 2 1/2 tablespoons milk
  • 1/8 teaspoon almond extract*
To Make the Bars
Preheat oven to 375 F.
In a large bowl mix cake mix and oats, and then pour the melted butter over it and stir to combine.
Remove 2 cups of this mixture to a separate bowl.
Press the remaining mixture into the bottom of a parchment lined 9x13 baking dish.
In a small bowl mix together the jam and 1-2 tablespoons of water (start with one and see how it looks - if it still seems too thick, add the second tablespoon) and then spread the jam over the crust.
Sprinkle the set aside crumbs over the top of the jam, and then bake for 20-25 minutes, or until browned on top.
Cool and cut into squares.
To Make the Glaze
In a small bowl, mix together all ingredients until thin enough to drizzle over the bars.
  • *the almond extract is totally optional, but the flavor with the raspberries is out of this world.
Sara's Tiny Kitchen
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  • Susie Campbell Susie Campbell on Jan 26, 2021

    Confused about first instruction...”cut into bars”?

    • Sara's Tiny Kitchen Sara's Tiny Kitchen on Jan 26, 2021

      Whoops! Looks like the recipe card came over a little wonky! The cooling and cutting into squares is the last step, not the first :). I've fixed the instructions. Thanks!

  • Made these! I used grocery store strawberry jam on the first run, and the second was blackberry jam. Both gobbled down by my co workers and bubble buddy group. Quick and easy and minimal effort just as you stated. Going to try fig on the next batch. Thanks for sharing!