Raspberry Oatmeal Bars

So easy and fast to put together! I whisked an egg into the melted butter before combing with the dry ingredients. The cookies held together nicely. Thank you for the recipe.

I have made this for part of my holiday sweets for about 10 years. My family loves them. I also use Lemon juice instead of water.

So easy! These jam bars make a great grab and go breakfast and are delicious with coffee.

After reading the reviews I thought this recipe would be terrific,but I was disappointed. I followed the recipe. If make them again I’ll add a half teaspoon of cinnamon to the crumb mixture to hopefully take away the weird commercial taste and use at !east 2 cups of jelly. I patted down the top layer of crumbs so I didn’t have a problem with the bars being overly crumbly.

I used unsalted butter and Bonne Maman four fruit preserves (straight from the jar, no water added) and these were delicious. They are so easy to make that I feel a little guilty for not putting more effort into them. My husband loves them. I made some for a vegan friend using Duncan Hines classic yellow cake mix and Fleischman’s unsalted margarine (sticks). They aren’t exactly health food but they were free of animal products and satisfied her sweet tooth. I’ve also made batches using Hero blueberry and Hero strawberry fruit spread, 12 oz jar, and it’s the perfect size for this recipe. It saves getting a measuring cup dirty. I didn’t add any water to the fruit spread, it doesn’t need it.

Simple and amazing! Switched out the water with lemon juice. Recommend cooling overnight before cutting. Always serve this when I am preparing brunch,

I did not have yellow cake mix, but white and spice. I measured out exactly 18.25 oz of cake mix. I sprinkled mini chocolate chips in between and on top. I will use 1/2-1 cup more of raspberry jam and add a tablespoon of milk next time.

I used a lemon cake mix instead of the yellow and lemon juice instead of water. Added a drizzle of chocolate over the raspberry. I won’t bother with the chocolate next time and will double the amount of raspberry Jam.

Needed a little something for a big church gathering and took a chance on this recipe. I made it as written…..sort of! I’m a butter girl, so I substituted that for the margarine AND I accidentally bought strawberry jam! So strawberry bars not raspberry. Definitely would make this again….easy cheesy.

Easy and Delicious!

These were really good and easy to tailor to your tastes or what you have on hand. I had a spiced cake mix that was going out of date & needed to be used. I was running low on butter so used 1/2 c butter and 1/4 c canola oil and also added 1 cup chopped, toasted walnuts and 1/2 tsp almond extract. The dough was so good that I was nibbling on it raw. one tip is to heat you jam in the microwave for maybe 20 seconds and stir it up good so that it is easier to spread. Since jam is pretty sweet and it only made a thin later, I decided to add a single layer of frozen mixed berries. I had to bake them an extra 8-10 minutes but they turned out perfect! The berries really helped give them a more natural fruit flavor even with using a box mix and jar or jam. I would make these again in a heartbeat and vary the flavor. My coworkers love Nutella & I’d love to try that as a filling in these to bring to the office

My family loved these! They were so easy to make. My cake mix was a few ounces short of the stated one so I threw in 1/2 cup extra of oats and it came out well. Will definitely be making these yummy bars again!

I love this recipe! I use the crust mix for tons of other desserts.

Very tasty. I added more salt. Turned out very good.

Excellent easy quick, yummy

I’ve made this several times, and it is fantastic as is. The last few times I only had white cake mix on hand, and I really liked it a lot better. I’ve also experimented using cherry pie filling instead, which was also good. And I’ve added almonds and coconut to the topping, which I will continue to do because it really made it spectacular!

Big hit , I substituted fresh raspberries with a tablespoon of cornstarch for the preserves.

Easy and delicious. My husband loved this and he hates raspberry anything. It’s a keeper.

These were very good and easy to make. I followed other’s suggestions by using the lemon cake mix and the lemon juice mixed in the raspberry preserves……great call!! However, I followed another suggestion to substitute applesauce for the butter to make these healthier. While they tasted fine, the cake mixture was very sticky and difficult to work with, especially when trying to crumble it on top. Just be warned. Made these several times and always a success!

I used a pumpkin cake, baked the bottom for 15 minutes, topped with some caramel sauce and apple pie filling. Very, very yummy and gooey!

9.2.17 Needed a quick and easy dessert for this evening, and it doesn’t get much easier than this recipe. Had open jars of blueberry and apricot preserves in the fridge (together just enough for 1 cup), so I did substitute that for the raspberry, as well as using butter instead of margarine. Good texture, moist, sweet but not too sweet, and yes, they do taste decadent.