Oatmeal Raspberry Bar Cookies
Indulge in the perfect balance of sweet, tart, and crumbly goodness with these irresistible Oatmeal Raspberry Bar Cookies! Featuring layers of buttery oatmeal crust, luscious raspberry jam, and a golden crumble topping, these bar cookies are both comforting and elegant. Made with simple pantry staples like rolled oats, brown sugar, and all-purpose flour, this recipe comes together in just 15 minutes of prep and bakes to perfection in under 35 minutes. Elevate the flavor and texture by adding fresh raspberries for a vibrant garnish, and enjoy them as a delightful dessert or snack. With their rustic charm and fruity burst, these raspberry oatmeal bars are sure to be your new go-to bake for any occasion. Keywords: oatmeal bars, raspberry bar cookies, oatmeal crumble, dessert recipes, easy baking.
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 200 grams light brown sugar
- 50 grams granulated sugar
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 180 grams rolled oats
- 300 grams raspberry jam
- 100 grams fresh raspberries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch (23x23 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2 minutes using a hand or stand mixer.
Mix in the vanilla extract until well combined.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture and mix just until combined.
Fold in the rolled oats using a spatula until evenly distributed throughout the dough.
Reserve about 1/2 cup of the dough for the crumble topping and press the remaining dough evenly into the prepared pan to create the base layer.
Spread an even layer of raspberry jam over the base layer in the pan, ensuring full coverage.
Crumble the reserved dough over the top of the jam layer, creating a rustic, uneven topping.
Optional: Scatter the fresh raspberries on top of the crumble layer for an extra fresh fruity touch.
Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the raspberry jam layer is bubbling around the edges.
Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the cookies out of the pan and onto a cutting board.
Slice into 16 squares or rectangles, and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 25.5 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
