For a topping or chip dipping sauce, try this really easy and healthful chile and corn salsa.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- ¾ cup butter, softened
- 1 cup packed light brown sugar
- 1 ½ cups rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 (10 ounce) jar raspberry preserves
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13 inch pan.
- In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
- Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.
Nutrition Facts
| Calories | 163 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 148 mg |
| Sugars | 16 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Used homemade blackberry sauce in one pan and chunky apple sauce in another… both were delicious!
I’ve been making this for years and it’s one of my kid’s favorite desserts. He just calls them “bars”. “Mom, can you make bars tonight?” And, this is from a chocolate lover. If it isn’t chocolate, it’s not worth eating, unless it’s bars. Even now that he’s an adult, he asks for them whenever he’s over. The only modification I make is that I use strawberry preserves and I also add a tiny bit of cinnamon to the crust.
Easy and very delicious! I used Orange Marmalade and served with pan sausage/cheddar cheese on a toasted bun. Each complimented the other well.
Excellent! I cut the recipe in half, and it turned out perfectly. I also substituted half of the flour with almond flour, as I had some that was about to expire. Start to finish very easy.
I took the advice from other reviewers and cut some of the sugar from this recipe. Initially, I only added half but got cold feet and added 1/4 of a cup more. In the end, I had 3/4 of a cup of sugar rather than the whole cup and still thought it was too sweet. Should have stuck to my gut and only added 1/2 cup. I also thought that there was too much butter and it completely overpowered the other ingredients in the crust. I was specifically looking for a recipe with oats because I’ve been in the mood for them but I could barely taste the oats over the butter. I think I’ll give this recipe one more shot and use 1/2 cup sugar and try some of the butter substitutions recommended by other users. I definitely think that this recipe has potential with some tweaks but I don’t think the original recipe is compatible with a lot of people.
Delicious, super easy recipe – thanks!
Yum! I made with strawberry preserves.
Delicious. I didn’t use all of the remaining crumb mixture on top. Just enough to cover the raspberry filling. For the filling I used about 2 cups fresh raspberries, 2 tsp lemon juice, and 1 tbsp cornstarch and cooked it down for 5-10 minutes. It was excellent.
Great easy recipe with a great outcome! I always read reviews prior to making new recipes, so I did get some great tips. I made the recipe as is but added white chocolate chips to the “crumble topping,” placed a small piece of parchment paper on the bottom of the baking dish (after greasing the pan) to prevent from sticking and baked at 400° for 18 minutes instead of 20-25 minutes as directed. Super yummy can’t wait to share with my family!
These are super easy and everyone seems to like them! I will definitely make them again. I used more like 2/3 of the oats/butter/flour mixture on the bottom, just to be sure the jam didn’t leak through.
Great recipe. Will use it again. Thanks!
I was worried I wouldn’t have enough dough to get it done but it worked out perfectly. I did use more than 1/2 on the bottom but had plenty to cover the top as well! Delicious!!!!!
This could be a dessert! Serve warm with vanilla ice cream sounds amazing for these bars!!
Taste really good. Crumbly. Jam tastes wonderful but careful not to spread too close to end edge of the pan.
Quick, easy, and very good.
My husband and I loved this recipe. I had fresh raspberries on hand so I crushed them instead of using preserves. I also took the suggestion of substituting applesauce for part of the butter and using less sugar, to cut calories, but either way would be delicious. I agree about closely watching the bake time and avoiding the edge when spreading the filling. Great recipe!
Very good recipe. Made exactly as written. This time I bumped up the crust to 2 cup flour and oatmeal. And added to all the other ingredients. I also added blueberrys (fresh). Will let you know how it turns out. )I have so many blueberrys this year. )
This recipe is delicious, but I must admit that I did add an egg and a teaspoon of vanilla extract to the oatmeal dough. My instincts were right on.
This was wonderful. Next time will warm it and put a scoop of ice cream on top.
I was looking for something not too heavy for and afternoon meeting. I used my homemade freezer jam and they are delicious!! Very easy to make. My new go to!
I made it. Turned out great!!!! I made my jams from a local fruit (sorrel). The children ABSOLUTELY ENJOYED.