If you’re in the mood for a sweet treat that’s super easy to make, look no further than these Easiest Ever Raspberry Jam Bars! These delicious bars blend a rich oatmeal cookie base with fruity raspberry jam, making them a perfect snack or dessert. Once you try them, you’ll want to make them again and again!
Why Make This Recipe
Making raspberry jam bars is a great choice for several reasons. First, they require simple ingredients you probably already have in your kitchen. Second, they are easy to prepare, making them a perfect baking project for beginners or those short on time. Finally, they are versatile—feel free to swap the raspberry jam for your favorite flavor!
How to Make Easiest Ever Raspberry Jam Bars
Making these bars is as simple as following a few steps. You’ll mix your ingredients, spread them in a pan, and bake! Here’s how to do it.
Ingredients:
- 125g / 1 stick unsalted butter (melted)
- 1/2 cup brown sugar (tightly packed)
- 1 large egg (55-60g / 2 oz)
- 1 1/2 cups flour (plain / all-purpose)
- 1 1/2 cups rolled oats (traditional oats, not quick, instant, or steel-cut)
- 1/2 tsp baking powder
- Pinch of salt
- 1 cup raspberry jam (or other flavor)
Directions:
Preheat your oven to 200°C/400°F (180°C fan). Grease a 20cm/8″ metal pan with butter, then line it with baking or parchment paper, leaving some overhang so you can lift it out once cooked.
For the oatmeal cookie base, melt the butter in a microwave-proof bowl. Mix in the brown sugar until lump-free. Add the egg and mix until well combined.
Next, add the flour, oats, baking powder, and salt. Mix until the flour is no longer visible.
Spread 1 1/2 cups of this mixture in the prepared pan and press it down with your hands. Spread the raspberry jam over the top. If the jam is thick, you can microwave it for a few seconds to loosen it up.
Crumble the remaining mixture over the jam with your hands.
Bake for 30-35 minutes or until the top is deep golden. Remove from the oven and let it cool in the pan for about 2 hours before lifting it out using the baking paper. (If you’re in a hurry, cool on the counter for 30 minutes, then place in the fridge for another 30 minutes.)
Cut into 16 squares and enjoy!
How to Serve Easiest Ever Raspberry Jam Bars
These raspberry jam bars can be enjoyed warm or at room temperature. They are delicious on their own or paired with a scoop of vanilla ice cream for an extra special treat!
How to Store Easiest Ever Raspberry Jam Bars
Store the raspberry jam bars in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them, and they will last for about a week. Make sure they are fully cooled before placing them in the container.
Tips to Make Easiest Ever Raspberry Jam Bars
- You can use any flavor of jam you like! Try strawberry, apricot, or even chocolate spread.
- For a nutty flavor, consider adding chopped nuts to the oatmeal cookie base.
- Make sure not to over-bake the bars; check for a golden color on top for the best texture.
Variation
If you want to switch things up, try adding some spices like cinnamon or nutmeg to the oatmeal mixture for an extra layer of flavor!
FAQs
1. Can I use quick oats instead of rolled oats?
No, it’s best to stick with traditional rolled oats to achieve the right texture in these bars.
2. What type of jam can I use?
You can use any type of jam or preserves you prefer—strawberry, blueberry, or peach could all work nicely.
3. Can I freeze the bars?
Yes! You can freeze these bars. Just wrap them tightly in plastic wrap and store them in a freezer bag for up to two months. thaw before serving.
Enjoy your baking adventure with these Easiest Ever Raspberry Jam Bars!
Raspberry Jam Bars
Ingredients
Base ingredients
- 125 g unsalted butter (melted) 1 stick
- ½ cup brown sugar (tightly packed)
- 1 large egg (55-60g / 2 oz)
- 1 ½ cups flour (plain / all-purpose)
- 1 ½ cups rolled oats (traditional) (not quick, instant, or steel-cut)
- ½ tsp baking powder
- 1 pinch salt
Filling
- 1 cup raspberry jam (or other flavor)
Instructions
Preparation
- Preheat your oven to 200°C/400°F (180°C fan). Grease a 20cm/8″ metal pan with butter, then line it with baking or parchment paper, leaving some overhang.
- For the oatmeal cookie base, melt the butter in a microwave-proof bowl. Mix in the brown sugar until lump-free.
- Add the egg and mix until well combined.
- Next, add the flour, oats, baking powder, and salt. Mix until the flour is no longer visible.
- Spread 1 1/2 cups of this mixture in the prepared pan and press it down with your hands.
- Spread the raspberry jam over the top. If the jam is thick, you can microwave it for a few seconds to loosen it up.
- Crumble the remaining mixture over the jam with your hands.
Baking
- Bake for 30-35 minutes or until the top is deep golden.
- Remove from the oven and let it cool in the pan for about 2 hours before lifting it out using the baking paper.
- Cut into 16 squares and enjoy!
