Raspberry Jam Bars

  Raspberry Jam Bars.  These delicious oatmeal raspberry bars are something which I originally baked  on the blog back in 2010, eleven years ago.  I actually had not baked them since then!  Hard to believe because they are incredibly delicious!
I wanted to bake my father a lush treat for Easter that I knew he would enjoy. He loves "jam" anything and there was a jar of raspberry jam in the fridge that needed using up so now was the perfect time to bake them.
 Also my original photos are not very good.  I didn't know a lot about food photography back then. I still don't but I wanted to redo my old photos and update the recipe a bit, so I hope you will humor me and enjoy this redo! 
Don't you just love this cute Salt and Pepper Set?  A bear and his honey pot!
 
It is a part of my sister's collection that she has for sale on Lost Lovelies Found.  They are so cute.  She has a wonderful eye for collectables.
The set consists of a little honey bee hive, decorated with ladybugs and this sweet little bear.  He also had a ladybug on his cute little nose. They join together with magnets at the side, and are stamped Japan on the bottom.
 
So cute. Almost as cute as these lush bars. After baking these yesterday I couldn't understand why I had waited so long to bake them again. 
With their moreish buttery oat and almond crust and topping, they are really very simple and quick to make.  The hardest part is waiting for them to cool long enough so that you can cut them into squares!
 They are a real favorite of my friend Monique's also.  She has baked them many times since I first posted the recipe, always to accolades. 
You don't have to cut them into squares of course. You can use metal cookie cutters to cut them into rounds, or diamonds or whatever shape you wish to cut the into.
 This raspberry bars recipe is so easy to make and goes together in a flash. You don't need fresh berries for it, just raspberry jam.
You can have all the prep work done for them in 10 minutes. It doesn't get much easier than that.  Easy peasy lemon squeezy as they say! (whoever "they" are!)
  Perfect little buttery bites, filled with crunchy oats and toasted almonds, and sweet raspberry jam. A delicious two bite snack, perfection . . . in every way. 

The crust/topping is simply butter beaten until light and fluffy with some soft brown sugar.  Once you have that done you beat in a bit of vanilla.

 Flour and soda come next. I like to sift the two together so that they are evenly mixed.  There is also only a pinch of salt.
Finally you stir in a quantity of oats and flaked almonds. I use the large flake old fashioned oats for a wonderfully texture and wholesomeness.
 Do NOT use instant oats. They will not give you the correct consistency and your results when baked will not be the same.
Flaked almonds are easily found in the baking section at the grocery store.  I don't think any other kind of almond would work as well.  I was thinking yesterday as I was making these that I am pretty sure chopped walnuts would also be very good.
 Originally I made these with seedless raspberry jam.  I have diverticulitis and I can't eat fruit seeds.  All I had yesterday was the jam with the seeds in it.
That is what I used, which means I won't really be able to indulge in them myself, but that's okay because I really ought not to be indulging in these!
 These would be really good cut into heart shapes as well and there would be less waste than using other cutters.  You could top and tail them, next to each other as you cut them.  Not sure I explained that correctly.
But the off cuttings are never a waste anyways, and someone always snuffles them up!
 As I said before, the hardest part of these is the waiting for them to cool down long enough to cut.  Hot jam isn't very pleasant either and it can really burn, so do be careful! 
One bowl to mix them in. One pan to bake them in.   Lined with foil, so that you can lift them out easily.  And makes for a very easy clean up as well.
 If you are not fond of raspberry jam, feel free to use any other kind you like.  Blueberry jam would be awesome as would peach jam.
I can see these tasting exceptional as well using Strawberry jam or even rhubarb preserves.  My taste buds are tingling just at the thought!

My father was in jam heaven when he had one of these after supper last night.  He had one of these and a small bowl of ice cream.  There was a twinkle in his eye.
He sure loves his jam, and I love him, so it was the perfect combination!  Buttery, oaty-nutty, and with a nice jammy sweetness.  Moreish to say the least.    PrintWith ImageWithout Image

Raspberry Jam Bars

Yield: 16Author: Marie RaynerPrep time: 12 MinCook time: 40 MinTotal time: 52 MinDelicious little bite sized bars with a scrumptious buttery oaty base and topping and a sweet raspberry jam filling. Betcha can't eat just one.

Ingredients

• 1 cup (140g) flour
• pinch salt
• 1/4 tsp baking soda
• 1/2 cup (120g) unsalted butter at room temperature
• 1/2 cup (100g) packed dark brown sugar
• 1/2 tsp vanilla or almond extract
• 1/2 cup (50g) oats (not instant oats)
• 1/2 cup (50g ) sliced almonds
• 4 heaped dessertspoons of seedless raspberry jam

Instructions

1. Pre-heat the oven to 180*C/350*F. Line an 8 inch square baking tin with aluminum foil, leaving an overhang on two opposite sides. Set aside.
2. Cream together the butter and sugar until light and fluffy. Stir in the vanilla. 
3. Whisk together the flour, baking soda and salt. Stir this mixture into the creamed mixture. Stir in the oats and sliced almonds. 
4. Reserve 1/2 cup of this mixture and set it aside. 
5. Press the remaining mixture into the bottom of the prepared pan. Dollop the raspberry jam over top and spread it out with a rubber spatula to within 1/2 inch of the sides of the pan all around. 
6. Crumble the reserved oat mixture evenly over top.
7. Bake for 35 to 40 minutes until the dough is golden brown and the jam is lightly bubbling. Remove to a wire rack to cool completely.
8. Use the foil overhang to lift the baked mixture out of the pan. Cut into 16 squares with a sharp knife.

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