Raspberry Oatmeal Bars Recipe
Raspberry Oatmeal Bars Recipe photo by Taste of Home
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Raspberry Oatmeal Bars Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 24 servings


  • 1 package yellow cake mix (regular size)
  • 2-1/2 cups quick-cooking oats
  • 3/4 cup butter, melted
  • 1 jar (12 ounces) seedless raspberry preserves
  • 1 tablespoon water

Nutritional Facts

1 each: 202 calories, 8g fat (4g saturated fat), 15mg cholesterol, 181mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. Preheat oven to 350°. In a large bowl, combine cake mix, oats and butter until crumbly. Press 3 cups of the crumb mixture into a greased 13x9-in. baking pan. Bake 10 minutes. Cool on a wire rack 5 minutes.
  2. In a small bowl, stir preserves and water until blended. Spread over crust. Sprinkle with remaining crumb mixture. Bake 25-28 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
Originally published as Raspberry Oatmeal Bars in Simple & Delicious September/October 2009, p57

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ronaldwessinger User ID: 1858648 265321
Reviewed Apr. 30, 2017

"Too crumbly and dry"

KristineChayes User ID: 1441542 254117
Reviewed Sep. 14, 2016

"These bars were very easy and really good. I made a double batch for a church social and there weren't any leftovers :) Great recipe, I will be making these again for sure!"

mary of novi User ID: 4459732 253187
Reviewed Aug. 26, 2016

"Delicious!!! I've also used a lemon cake mix which gives these a hint of lemon - which is even better!!!"

shaygri User ID: 7514173 249014
Reviewed Jun. 3, 2016 Edited May. 4, 2017

"These are so easy and so good. Another batch is in the oven and I am trying blackberry preserves this time. Thanks for sharing."

Dianneali User ID: 8389666 233234
Reviewed Sep. 21, 2015

"I. Made this exactly as the recipe said and they came out great!! I will definitely be making this again ,thank you for sharing"

sherry2012 User ID: 8442664 232652
Reviewed Sep. 11, 2015

"I used gluten free cake mix. It turned out really well. Great treat for myself."

MichelleChurchSupperQueen User ID: 7189747 106391
Reviewed Mar. 20, 2013

"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."

chinaroad User ID: 6256249 209031
Reviewed Jul. 22, 2012

"I've also made these with blueberry preserves and they were amazing!"

Wingslady User ID: 3694773 96425
Reviewed Dec. 19, 2011

"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."

newrecipejunkie User ID: 876567 96458
Reviewed Nov. 21, 2011

"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"

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