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Raspberry Oatmeal Bars 26

Raspberry Oatmeal Bars

"Quick and easy, but they taste so decadent."
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38 m servings 210 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
  2. In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
  3. Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 305
  1. 368 Ratings

Most helpful positive review

I love these! I've made these a dozen times and here are a couple suggestions that I've found make them even better: As another user suggested, use 1 Tbsp lemon juice instead of the 1 Tbsp wat...

Most helpful critical review

As is, it's a great BASE recipe. I took another reviewer's advice and used a lemon cake mix. I also used fresh lemon juice in place of the water with the raspberry preserves. I didn't have any p...

Most helpful
Most positive
Least positive

I love these! I've made these a dozen times and here are a couple suggestions that I've found make them even better: As another user suggested, use 1 Tbsp lemon juice instead of the 1 Tbsp wat...

Oh, man, these are good! I used lemon cake mix, and instead of adding water to the jam, I used lemon juice. The lemon-raspberry combo is simply wonderful. These came together so easily; they'...

Wonderful snack! Healthy too since I replaced apple sauce instead of butter! I will make this again and again.

This is the easiest recipe with the best results. I make them the night before and cover the sheet pan with foil, and cut in the a.m. It can even be made up to 2 days ahead to be cut up on the...

I love this recipe! When the bars cool, I like to melt about 2 Tbsp. of white or cream cheese frosting in a bowl. Then I drizzle lines over the top in a lattice pattern. Gives these bars a cert...

This bar was very good but too sweet for my taste. I served them at a baby shower and everyone loved them. They're the easiet and fastest recipe to make. I think next time I would use 2 cups of ...

Wonderful and quick recipe. I also only had lemon cake mix on hand, and they turned out wonderful. I also substitued the water for lemon juice. A few tips: - Do not overbake, or they will be...

I enhanced the flavor a little with adding 1/2 tsp. Vanilla and almond extracts to the dough. It really gave this recipe a boost. Will make again, thank you.

I made these using butter instead of margarine, Pilsbury Golden Butter yellow cake mix and strawberry preserves. The butter and butter-flavored cake mix became a little overwhelming after two o...

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