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Raspberry Jam Oat Bars are one of my most treasured recipes. I stumbled upon this combination years ago when looking for ways to use up extra jam in my pantry. Now these buttery bars with their sweet jammy center have become a staple in my kitchen. The oatmeal base comes together so easily and the smell while they bake brings everyone to the kitchen asking when they'll be ready.
Why These Bars Never Last Long
The magic of these bars lies in their simplicity. I love that the same mixture works for both the base and topping which saves so much time in the kitchen. No waiting for butter to soften and no need to drag out my mixer. Just melt stir and press into the pan. My family adores the golden buttery layers with that sweet burst of jam in every bite.
Everything You Need
- Jam: One cup of your favorite jam works perfectly. I usually grab raspberry but strawberry is wonderful too.
- Rolled Oats: Regular old fashioned oats give the best chewy texture. Skip the quick oats they just wont work the same.
- Flour: Regular all purpose flour is my go to but whole wheat adds a lovely nutty flavor.
- Butter: Three quarters cup of unsalted butter melted.
- Sugar: Brown sugar gives these bars their irresistible caramel notes.
- Egg: Just one large egg to hold everything together.
- Baking Powder: Half teaspoon for the perfect texture.
- Salt: A small pinch makes all the flavors shine.
How to Make These Beauties
- Get Your Mix Ready
- First melt your butter in the microwave. Stir in the brown sugar until its glossy then mix in your egg. In goes the flour oats baking powder and salt until you have a lovely crumbly mix.
- Create the Base
- Line your pan with parchment paper this makes it so easy to lift out later. Press about half the mixture into the bottom. I use the back of a spoon to get it nice and even.
- Time for Jam
- Spread your jam over the base. If its too thick just warm it up a bit to make it easier to spread.
- Add the Topping
- Sprinkle the rest of your oat mixture over the jam. I love leaving some gaps so the jam peeks through.
- Into the Oven
- Bake at 400°F until golden on top about 30 minutes. Let them cool completely in the pan before cutting.
My Favorite Tricks
I always warm my jam slightly in the microwave so it spreads like silk. Pack that base layer down well it makes all the difference. The hardest part is waiting for them to cool but trust me its worth it. Sometimes I pop the pan in the fridge to speed things up when I just cant wait any longer.
Ways to Enjoy Them
These bars travel beautifully in lunch boxes and always disappear first at bake sales. I love serving them with afternoon coffee when friends stop by. For dessert try them warm with vanilla ice cream the contrast of temperatures is absolutely wonderful.
Keeping Them Fresh
They stay perfect in a sealed container on the counter for about 5 days if they last that long. I often make double batches and freeze some for later. Just wrap them well and they freeze beautifully for up to 2 months. Let them thaw naturally on the counter when you need them.
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Make Them Your Own
Sometimes I use my homemade apricot jam or orange marmalade for a change. Adding chopped pecans to the topping creates a lovely crunch. When I want to make them extra special I drizzle melted white chocolate over the top after they cool.
What You Need in Your Kitchen
A good 8 inch pan is essential I prefer metal for even baking. Parchment paper makes life so much easier when lifting them out. Any microwave safe bowl works for melting butter. I use my wooden spoon for everything from mixing to pressing the base. A nice cooling rack helps them cool evenly.
Frequently Asked Questions
- → Why do I need to let them cool completely?
- Cooling allows the bars to set properly and makes them easier to cut. You can speed up cooling by using the fridge for 30 minutes after they've cooled on the counter.
- → Can I use different types of jam?
- Yes, any flavor of jam will work. Just make sure to warm it slightly if it's too firm to spread easily over the base.
- → Why can't I use quick oats?
- Traditional rolled oats provide better texture and structure. Quick oats are too fine and will make the bars dense and less crispy.
- → How long do these bars keep?
- They keep for up to 5 days in an airtight container in the fridge. Let them come to room temperature before eating for best taste.
- → Can I add nuts to the recipe?
- Yes, you can add 1/2 cup of chopped nuts to the biscuit mixture for extra texture and flavor.