This recipe for raspberry oatmeal bars came from a soft cover book from Better Homes and Gardens titled “Bars and Brownies”. This recipe is amazingly quick to put together and so good. It’s perfect to bring to work or something to send into school or even an after school snack.
You can use either seedless raspberry jam, seedless blackberry jam, strawberry preserves or apricot preserves.
I adjusted the recipe a bit... some of the amounts just didn't work well...
It makes 40 bars…. but have no fear there WILL NOT be leftovers.
They are just yummy…..
Raspberry Oatmeal Bar Recipe:
All you need:
1 pkg. yellow or white cake mix
2 ½ cups quick-cooking rolled oats
¾ cup (1 stick and a half) butter, melted
1 ½ cups seedless raspberry jam (see note above)
1 Tablespoon water
All you need to do:
Preheat oven to 375 degrees F.
Grease a 13x9x2 baking pan (or for easy removal of bars, line the baking pan with foil and grease the foil). Set aside.
In a large mixing bowl, stir together the cake mix and the oats.
Stir in the melted butter. (Tip: I used a fork for this… it mixes easier with a fork).
Stir the mixture until crumbly.
Press 2/3 of the crumb mixture evenly into the prepared pan.
In a small bowl, combine jam and water.
Spread the jam mixture over the crust to within ½ inch of the edges.
Sprinkle evenly with the remaining crumb mixture.
Bake for 20 to 25 minutes or until golden brown.
Cool in pan on wire rack.
Cut into bars.
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