Raspberry oatmeal bars are made with a flaky oat layer, a quick and easy raspberry sauce, and oatmeal streusel topping. They’re perfect for an on the go breakfast, or try serving them for dessert with a scoop of vanilla ice cream!
Raspberry oatmeal bars are delicious served with a cup of white hot chocolate or a morning coffee. They’re flaky, easy, and we always keep the ingredients on hand!
Want to know a secret? The streusel topping and bottom layer are the same, just pressed vs. sprinkled. These bars are so easy to throw together for a delicious last minute snack, breakfast, or dessert!
The Raspberry Sauce
This part is totally optional, but always our favorite way to make these: homemade raspberry sauce.
If fresh raspberries are in season, opt for those. Frozen raspberries work well too! We usually have frozen on hand for smoothies anyways.
Just heat them up in a saucepan over medium heat with some sugar, vanilla, and cornstarch. Frozen raspberries have a little more liquid as they defrost than fresh, so the sauce may need a few extra minutes to cook down.
You want to find the right thickness so the bars don’t become soggy. The raspberry sauce for raspberry oatmeal bars should have a jam-like consistency. It will thicken more as it cools!
How To Make Raspberry Oatmeal Bars
Now that the sauce is ready, let’s assemble these squares:
- Combine flour, oats, sugar, salt, brown sugar in a medium mixing bowl.
- Add the melted butter, and stir until a crumble-like texture forms.
- Pour half of the oat mixture into an 8×8″ baking dish. Press it down to form a crust, about ½” thick.
- Pour the raspberry sauce over the oat crust and spread it evenly. Sprinkle remaining oat mixture over the raspberry sauce
- Bake for 27-30 minutes or until the sauce has set and the oat topping is golden brown.
- Allow the bars to completely cool before cutting into squares.
How To Store Raspberry Oatmeal Bars
Raspberry oatmeal bars can be made up to 5 days in advance, and stored in an air tight container on the counter.
They also freeze well! To freeze raspberry oatmeal bars, wrap them tightly with plastic wrap and place in the freezer for up to 3 months.
Defrost them on the countertop or in the fridge.
Tips For Making Raspberry Oatmeal Bars
- If you’re making raspberry oatmeal bars with raspberry jam, use 1 cup of raspberry jam (seedless or with seeds) in place of raspberry sauce.
- For chocolate raspberry oatmeal bars, add ¼ cup of cocoa powder or hot chocolate mix to the oatmeal mixture.
- For coconut raspberry oatmeal bars, add ⅓ cup of shredded unsweetened coconut to the oatmeal mixture.
- Press the bottom oatmeal layer evenly to ensure the bars are even thickness.
- To serve these for dessert, warm slightly in the oven or microwave, then serve with a scoop of vanilla ice cream.
More Delicious Baked Recipes
- Bisquick Peach Cobbler
- How To Make Crostini
- Swedish Cinnamon Buns (Kanelbullar)
- Creme Brulee French Toast
- Cinnamon Roll Cake
Raspberry Oatmeal Bars
- 2 cups raspberries fresh or frozen
- 1 teaspoon vanilla
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 cup old fashioned rolled oats
- ⅓ cup granulated sugar
- ¼ cup brown sugar packed
- ½ cup butter melted
For The Sauce:
- Heat raspberries, vanilla, sugar, and cornstarch over medium heat for 5-10 minutes or until raspberries have broken down and thickened. If sauce seems watery, add another teaspoon of cornstarch.
- Preheat oven to 350°F. Line a 8x8" baking dish with parchment paper, set aside.
- In a medium mixing bowl, combine flour, oats, salt, sugar, and brown sugar. Stir in melted butter until a crumble like consistency.
- Pour half of oatmeal layer into bottom of prepared baking dish. Press firmly to create a crust.
- Pour raspberry sauce over oatmeal layer and spread evenly.
- Sprinkle remaining oatmeal topping over raspberry layer.
- Bake for 27-30 minutes or until topping is golden and raspberry sauce has set.Allow to cool completely before cutting into squares.
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