These buttery Oatmeal Jam Bars are easy to make and a hit wherever they’re served. Sweet, fruity jam goes between two layers of buttery oatmeal cookie dough!
Use extra jam in these Costco Raspberry Crumble Cookies or these Raspberry Bars.
author’s note
Cookie Crust + Jam Center = Dessert Goals!
If you’ve ever tried these practically famous Carmelitas, you know the magic of oatmeal cookie bars. Sandwiching a filling in the center takes them to a whole new level.
Instead of loading the center with caramel and chocolate (like in Carmelitas), I’m adding a thick layer of jam.
I’m usually more of a chocolate girl (hello, Chocolate Cake!), while my husband is all about fruity desserts. But these oatmeal jam bars? They’re something we both agree on when we want a sweet treat—absolutely delicious!
Ingredients In Oatmeal Jam Bars
- Butter: Cool the melted butter to room temp before using to avoid greasy bars.
- Brown Sugar: Lightly pack these into the cup for an accurate measurement.
- Old-Fashioned Oats: Be sure to use old-fashioned oats, not quick oats.
- Salt and Baking Soda: Make sure your baking soda is fresh.
- Seedless Blackberry Jam: Any jam flavor will work! For a smoother filling, use seedless jam. But if seeds don’t bother you, feel free to use jam with seeds.
Featured Comment
“These are delicious and easy to make. I like how easy it is to change up the flavors with different jams, nuts, etc. Everyone loves them. Thanks for another great recipe.”
– April
How To Make Oatmeal Jam Bars
- Preheat and Prep: Warm your oven. Use parchment paper for easy bar removal.
- Combine Wet Ingredients: Cool melted butter to avoid greasy bars, then mix with brown sugar and vanilla until smooth.
- Mix in Dry Ingredients: Add flour, oats (choose old-fashioned for texture), salt, and baking soda to create a dough.
- Bake Base: Press more than half of the dough into the pan. Bake briefly for 8 minutes.
- Add Jam: Spread your jam on top, avoiding the edges to prevent burning.
- Top and Bake: Sprinkle the rest of the dough over the jam. Bake until golden, about 13-18 minutes.
Oatmeal Jam Bar Tips
- Pan size: Use an 8×8-inch pan. A 9×9 makes the bars too thin. Doubling in a 9×13 should work, but I haven’t tested it.
- Line the pan: Use parchment with overhang for easy removal.
- Mix well: Stir melted butter & brown sugar until smooth to avoid greasy bars.
- Jam layer: Spread jam gently, leaving a border to prevent burning.
- Bake time: Don’t overbake! Bars are done when edges are golden & the top looks set.
Storage
Oatmeal Jam Bar Storage
- These bars are best eaten within 1-2 days of being made. The longer they sit, the more the jam will soften the bottom layer, making it gooey.
- Store bars in an air-tight container at room temperature.
- I have not personally tried freezing and thawing these bars, but I suspect they would get a bit soft and gooey on the bottom as they thaw.
More Easy Dessert Recipes:
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Cinnamon Roll Cheesecakes
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7 Layer Bars Recipe
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Cookies and Cream Muddy Buddies
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S’mores Cookie Bars
Oatmeal Jam Bars
Video
Equipment
Ingredients
- 10 tablespoons unsalted butter melted and cooled to room temperature
- 2/3 cup light brown sugar lightly packed, don’t press it in
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup old-fashioned oats not quick oats
- heaping 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 3/4 cup seedless blackberry jam or any flavor you’d like!
Instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper (I don’t recommend foil), leaving an overhang for easy removal. Melt the butter and let it cool slightly to avoid greasy bars.
- Whisk melted (cooled) butter, brown sugar, and vanilla until fully integrated; it will seem like they won’t, keep whisking until completely integrated.
- Combine flour, oats, salt, and baking soda into a thick dough using a wooden spoon or spatula. Press just over half into the pan in an even layer. Bake for 8 minutes and remove.
- Spread jam over the base, avoiding the edges to prevent burning. Gently layer without pressing into the base. Sprinkle remaining oat mixture on top without pressing down.
- Continue baking for 13–18 minutes until the top is lightly golden. Cool at room temperature on a wire rack for at least 2 hours before cutting; they firm up as they cool (see note 1).
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made them with lingonberry jam from IKEA, which is pretty tart, but there was actually a good balance between that sharpness and the other flavors. They are delicious!
Ooo that sounds delicious! 🙂 Thanks for the comment!
Made these using homemade cinnamon peach jam and they were absolutely wonderful!
SO great to hear!! Thank you Lindsay 🙂
I just made this recipe but instead of jam I used apple butter in one batch and pumpkin butter in another…very good for fall celebrations that will be coming up shortly.
I LOVE the idea of using the fall butters in these bars! YUM! Thanks for the comment 🙂
These look incredible! Love that there are only a few ingredients. Pinned to try asap:)
I am such a sucker for anything with oatmeal and love these bars – they look delicious! Love how simple and easy they are to whip up too 🙂 Bonne Maman is my fave too and can’t wait to make these – pinning 🙂
Can I make this in an 8×11 dish? I don’t have a square pan.
My mom made something really similar when we were growing up and I absolutely loved it! Can’t wait to try this version!
Thanks Courtney!
oh my goodness, I love these! I got fig preserves from Bonne Maman but will definitely look for their blackberry jam!! Delicious!!
Now this is something I would make all the time!
These look amazing!
These bars – yum! Love the jam layer and oatmeal cookie base!