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Raspberry Oatmeal Bars Recipe

Raspberry Oatmeal Bars 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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD: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

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.

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

Reviews for Raspberry Oatmeal Bars

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MY REVIEW
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
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
Reviewed Sep. 11, 2015

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

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"

MY REVIEW
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
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"

MY REVIEW
Reviewed Mar. 15, 2011

"I've made this so many times, and it's always great. I like to sprinkle white chocolate chips over the jam, and sometimes add chopped walnuts, pecans and even a bit of coconut to the reserved crumbs for the topping. Amazing!!"

MY REVIEW
Reviewed Oct. 24, 2010

"I usually do scratch baking,but this recipe is fantastic. Have just made it for the second time in 2 weeks. Substituted apricot jam the second time."

MY REVIEW
Reviewed Mar. 5, 2010

"Outstanding. Everyone loved them. rates very high!!"

MY REVIEW
Reviewed Oct. 17, 2009

"Excellent recipe.I have made these bars several times now. I have used different fruit flavors also: blueberry, apricot, and black raspberry. They have all turned out great. They are so easy to make and I usually have the ingrediants in the pantry."

MY REVIEW
Reviewed Sep. 28, 2009

"This is a tasty treat and very easy to make...my grandson, the Varmit Cong, loved them!"

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