I chose to attempt and make my own version after falling in love with the curry veggie pot pie from a nearby but extremely expensive bakery. I used a couple different recipes as a starting point to develop this. In my opinion, it surpasses what I was attempting to imitate. Any mix of pumpkin, rutabaga, turnip, carrot, squash, sweet potato, and potatoes will work. A mixture of carrots, parsnips, small red potatoes, and sweet potatoes is one that I can definitely recommend.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 9 |
| Yield: | 1 8×8-inch pan |
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup packed light brown sugar
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup butter, softened
- ¾ cup seedless raspberry jam
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch square pan; line with greased foil.
- Combine flour, oats, brown sugar, baking soda, and salt in a large bowl. Rub in butter using your hands or a pastry blender to form a crumbly mixture.
- Press 2 cups oat mixture into the bottom of the prepared pan. Spread jam to within 1/4 inch of the edge. Sprinkle remaining crumb mixture on top; press down lightly into jam.
- Bake in the preheated oven until lightly browned, 35 to 40 minutes. Allow to cool before cutting into bars.
Nutrition Facts
| Calories | 292 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 144 mg |
| Sugars | 29 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is great. I used 2 punnets (125g each) of fresh raspberries and mashed them in with remaining crumb mixture for the topping. Excellent. I cut them smallish and freeze them for a quick after dinner dessert or with a cup of tea for a morning snack.
Have made these several times. If you are a raspberry fan, you will love these. It’s hard just to have one…
These are a keeper, to say the least! I used Stonewall Kitchen raspberry jam and unsalted butter for a first batch and did a salted butter + a mix of raspberry and blackberry jams for the second, which I haven’t tried yet. But the first batch is absolutely delicious and addictive. Baked at 40 minutes, which was perfect.
So delicious and quick to make! Clean up takes longer, ha ha! I like cutting my stick of butter into pieces before adding to the bowl..it makes it easier in my opinion. Can’t wait to try with other preserves.
Simple and delicious. I lined my pan with parchment paper and had no problem at all with cookies sticking. Doubled the recipe and added 1/2 tsp cinnamon to flour mixture (personal preference). Baked in 9×13 pan for 38 minutes. I didn’t have any seedless raspberry jam, so I subbed blackberry jam in one batch and pineapple/mango jam in the other. Preferences were exactly split between the two, so I’d say both were hits! Thanks for the recipe! It’s definitely a keeper!
Really needs an egg added; super crumbly. I added cinnamon to dry ingredients, and 1/4 tsp almond oil and tsp vanilla to jam. Next time, definitely adding egg. Pre-baked bottom as others suggested; next time 20 minutes for bottom. It’s tasty as something to crumble with vanilla bean ice cream, it’s just messy tasty.
Made this yesterday…enjoyed it so much making another today for work. 🙂
I used fresh strawberries it was delicious
This recipe is one of my all time favorites. I don’t change a thing. My son and grandson eat them BEFORE our dinners. Wonderful!
This is my “go-to” recipe when I need something yummy in a hurry! I have substituted gluten-free flour and half coconut oil with no noticeable change in taste. Every jam flavor I’ve tried has been delicious, including fig!
I picked this recipe to use up some strawberry jam. I added one egg to the oatmeal flour mixture because it seems so dry. I used a 9×9 pan. It was easy and delicious.
What a fantastic recipe! Made a single batch and it was gone by breakfast the next morning. I had a little of three jams: raspberry, four fruit preserve, and black cherry, raspberry, blood orange, so using that for the current double batch in oven. I also added coconut to the dry mixture and the first batch came out delectable. Love the simplicity and that it doesn’t ask for a cake mix like other recipes.
Simple and tasty. I wanted a more healthy version, with more of a crisp granola crust. I doubled the recipe, put it in a 9×13 oiled and floured and baked for +9 minutes. Changes I made to doubling the recipe: 1.5 sticks of butter, 1/2c light brown sugar, 1/2c coconut sugar.
These are awesome. I made once as is and they were delicious. The next time I made them, I added chopped pecans to the oatmeal mixture and added on top of the jam some frozen raspberries that I froze from fresh and then thawed. YUM!!! everyone that has had these bars loves them. Thank you for such a great recipe.
very easy to make when in a rush. delicious and crowd pleasing. loved it
We absolutely love these bars I make them at least twice a month . They are so easy to put together great with tea or as a dessert served with ice cream .
These are so simple and were a hit with my son and friends (not to mention me!). I used lightly sweetened strawberry freezer jam (I made it when I had too many strawberries). We don’t actually used jellies or jams normally so I was excited to make use of it. I’m actually making two more batches right now. This time I’m issuing my homemade apple sauce for one and the other will be my homemade cranberry sauce left over from the holidays. Both were in my freezer so I figured why not. I did make two alterations. I added some yummy Saigon cinnamon and I cut the butter in half and added avacado oil. I couldn’t tell the difference. This time I’m going to use half coconut oil and half avocado oil. I wouldn’t attempt the coconut oil if I didn’t already know my family doesn’t mind the slight flavor.
My family absolutely loved these bars the first time I made this recipe. The second time I made these I was low on quick oats so I subbed 1/2 cup of oats with 1/2 cup shredded coconut… and it was a success!! I would 100% recommend this change
No changes to recipe except baked the bottom crust for 15 minutes before putting jam and remaining top mixture on it to make it crunchier.
I love this recipe. I made a special version for Christmas with 4 fruit jam (including raspberry), pomegranate seeds, and lots of dark chocolate. It turned out delicious, but the ooey gooey chocolate jam seed layer did make some of the outer edge pieces look a bit less neat and tidy.
I’ve made these several times and really like that ingredients are aways in the pantry. I’ve used several different types of jam – raspberry, blackberry. Today, I decided to use a jar of lingonberries that’s been on my shelf for a long time. I’ve never tried it previously, so I tasted a little bit before using on the cookies. It was fabulous! A little tart and a bit more assertive in taste than the other jams. Definitely my favorite of all flavors I’ve tried. I’m told you can get it Ikea, although I think I bought it from Vitacost on a whim.