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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

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

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


Reviews for Raspberry Oatmeal Bars

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
mary of novi
Reviewed Aug. 26, 2016

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

MY REVIEW
shaygri
Reviewed Jun. 3, 2016

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

MY REVIEW
Dianneali
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"

MY REVIEW
sherry2012
Reviewed Sep. 11, 2015

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

MY REVIEW
MichelleChurchSupperQueen
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
chinaroad
Reviewed Jul. 22, 2012

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

MY REVIEW
Wingslady
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
newrecipejunkie
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"

MY REVIEW
tjeffries@flexiblefoam.com
Reviewed Sep. 14, 2011

"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!!!!!"

MY REVIEW
nuts4cooking
Reviewed Sep. 6, 2011

"I made this recipe to a tee. Just lined pan with parchmant paper to remove easier. they were a BIG hit. YUMMMMM"

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