Raspberry Oatmeal Squares
Sweet, crumbly, and irresistibly satisfying, Raspberry Oatmeal Squares are the perfect marriage of buttery oats and vibrant fruitiness. Featuring a luscious layer of seedless raspberry jam and optional fresh raspberries for an extra pop of texture, these dessert bars strike the right balance between wholesome and indulgent. With a golden oat crust and crumble topping, these easy-to-make bars come together in just 45 minutes, making them ideal for busy mornings, afternoon snacks, or decadent dessert spreads. Made with pantry staples like rolled oats, brown sugar, and melted butter, they’re a versatile treat that’s as delightful to eat as it is to share. Whether served warm with a scoop of vanilla ice cream or enjoyed straight from the pan, these Raspberry Oatmeal Squares are a crowd-pleasing classic you’ll want to make again and again!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups old-fashioned rolled oats
- 0.75 cups brown sugar
- 0.25 cups granulated sugar
- 0.75 cups butter, melted
- 1 teaspoons vanilla extract
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups seedless raspberry jam
- 0.5 cups fresh raspberries (optional, for added texture)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper for easier removal.
In a large mixing bowl, combine the flour, oats, brown sugar, granulated sugar, baking soda, and salt. Stir until well combined.
Add the melted butter and vanilla extract to the dry ingredients. Mix until the ingredients come together, forming a crumbly dough.
Set aside about 3/4 cup of the crumb mixture to use as a topping. Press the remaining mixture firmly and evenly into the bottom of the prepared baking pan to form the crust.
Spread the raspberry jam over the crust in an even layer. If using fresh raspberries, scatter them evenly on top of the jam.
Crumble the reserved oat mixture over the jam layer, covering it as evenly as possible.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and the edges are lightly bubbling.
Remove from the oven and let the pan cool completely on a wire rack. Once cooled, lift the bars out using the parchment paper and cut into squares.
Store the squares in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 349.2 g | 127% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 98.5 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 151 mg | 12% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 958 mg | 20% | |
*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.
