Read reviews (7)
Rate recipe
Cake mix hurries along the prep work for these yummy bars. Raspberry jam adds a pop of color and sweetness, and oats lend a homey touch. —Trish Bosman-Golata, Rock Hill, South Carolina
This recipe is:
Diabetic Friendly
Nutritional Facts 1 bar equals 202 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 181 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Raspberry Oatmeal Bars in Simple & Delicious September/October 2009, p57
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 23, 2013 by chica67rn
Easy and delicious!
Reviewed on Mar. 20, 2013 by MichelleChurchSupperQueen
Made a double batch with half oil and half butter, and used one batch worth of preserves and one bag of defrosted frozen raspberries. Made in a 1/2 sheet pan with nonstick reynolds wrap for church. An hour in the fridge is necessary to get clean cuts.
Reviewed on Jul. 22, 2012 by chinaroad
I've also made these with blueberry preserves and they were amazing!
Reviewed on Dec. 19, 2011 by Wingslady
Followed the recipe exactly and they were delicious. The only thing I would recommend is to "pat down" the crumb mixture into the jam before putting back in the oven; this will allow the crumb mixture to adhere and thus avoid losing all that yummy flavor.
Reviewed on Nov. 21, 2011 by newrecipejunkie
I tried this for a Bunco group and these were a big hit ! 3 recipe requests immediately! Leftovers were served the next night to dinner guests who raved about them. The only drawback , in my opinion, is that the topping is so crumbly it's very difficult to pick up one to eat. Maybe I just didn't get the crumbs small enough. I'm making these again for a cookie exchange
Reviewed on Sep. 14, 2011 by tjeffries@flexiblefoam.com
I first made this recipe with raspberry jam and it was great. The next time I made it with Pina Colada Jam (that I made from a Taste of Home recipe) and added crushed pineapple to the jam. It was fantastic!!!!!
Reviewed on Sep. 06, 2011 by nuts4cooking
I made this recipe to a tee. Just lined pan with parchmant paper to remove easier. they were a BIG hit. YUMMMMM
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013