Description
Buttery oats bake into a golden crust that hugs tangy raspberry jam, offering crunchy edges and a chewy center. Bright crumbs, vibrant jam pockets, and a hint of cinnamon make each bite sing.
Ingredients
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted
- 1 cup raspberry jam
- 1/2 cup fresh raspberries optional
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- In a large bowl combine the rolled oats, flour, brown sugar, granulated sugar, baking powder, salt, and cinnamon.
- Pour the melted butter into the dry mixture and stir until crumbly and evenly moistened.
- Press two thirds of the oat mixture firmly into the bottom of the prepared pan to form the crust.
- Spread the raspberry jam evenly over the crust, then scatter the fresh raspberries on top if using.
- Sprinkle the remaining oat mixture over the jam layer, breaking up any large clumps.
- Bake for 25 to 30 minutes or until the top is golden brown and set.
- Allow the bars to cool completely in the pan before lifting them out with the parchment and cutting into squares.
Notes
- Tart raspberry jam provides the best contrast to the sweet oat layers.
- Chilling the bars for at least 1 hour helps them hold together when slicing.
- Store in an airtight container at room temperature for up to 3 days.
- Double the recipe to use a 9×13-inch pan for more bars.