Raspberry Oatmeal Bars
Total TimePrep: 20 min. Bake: 35 min. + cooling
- 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
- 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.
- 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.
Nutrition Facts1 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.
Apr 30, 2017
Too crumbly and dry
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!
Aug 26, 2016
Delicious!!! I've also used a lemon cake mix which gives these a hint of lemon - which is even better!!!
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.
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
Sep 11, 2015
I used gluten free cake mix. It turned out really well. Great treat for myself.
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.
Jul 22, 2012
I've also made these with blueberry preserves and they were amazing!
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.
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
Follow along as we show you how to make these fantastic recipes from our archive.