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

Raspberry Oatmeal Bars Recipe

Publisher Photo
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: 10 min. Bake: 35 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
MAKES: 24 servings

Ingredients

  • 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 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.

Directions

  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

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.

Reviews for Raspberry Oatmeal Bars

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 23, 2013

Easy and delicious!

MY REVIEW
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.

MY REVIEW
Reviewed Jul. 22, 2012

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

MY REVIEW
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.

MY REVIEW
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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