Raspberry Oat Crumb Bars with Ginger Salt

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I know a recipe is a winner when I go back to a second, a third and then a fourth taste. These oat-y, granola-ish, berry crumb bars recipe are both easy and oh so yummy. 


1 teaspoon Ginger Salt
2 - 13 ounce jars raspberry preserves (I prefer Bonne Maman brand)
1/2 pint fresh raspberries
3 cups rolled oats (not quick oats)
3 cups all-purpose flour
2 cups brown sugar
1 teaspoon baking powder
1 1/2 cups (3 sticks) unsalted butter, melted and cooled

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
35 minutes
Refrigeration Time: 
2 hours
Total Time: 
45 minutes + Cooling Time
Serving size: 


1. Pre-heat oven to 350°F. Line a 9x13 inch baking pan with parchment paper. Set aside.
2. In a bowl combine the preserves and raspberries. Mix well. Set aside.
3. In a large bowl combine the oats, flour, brown sugar, baking powder and melted butter. Press 2/3 of the dough iinto the prepared pan. Using the bottom of a measuring cup to form the even base.
4. Bake for 10 minutes.
5. Spread the raspberry jam mixture over the top of the warm dough. Crumble the remaining 1/3 of the dough on top of the jam.
6. Return to oven and bake for 25 minutes or until golden brown. Sprinkle with Ginger Salt.
7. Cool to room temperature and then refrigerate for 2 hours for bars to set up. Remove parchment from pan and cut into bars.
Store at room temperature in an airtight container for 3 days, in the refrigerator for a week, or frozen for up to a month.


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Recipe Tip:
Swap out the raspberry am for your favorite flavor.
ginger flake salt victoria taylor