Oatmeal Jam Squares

16 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Oatmeal Jam Squares are an easy, sweet snack with buttery, chewy oatmeal and a raspberry jam filling. Made with simple ingredients and ready in 40 minutes!

Easy Bar Recipes are a great way to enjoy sweet snacks on the go. Oatmeal Jam Bars are easy to make and perfect for a sweet, satisfying snack. If you like the idea of using jam in a dessert recipe, try out our Peanut Butter and Jelly Blondies next.

Oatmeal Jam Bars in stack


This recipe is made with sweet and wholesome ingredients like quick oats and jam so it works for a snack, dessert, or even breakfast treat. The chewy oat bars are wonderfully versatile and can satisfy your sweet tooth any time of day!

Once the bars have cooled, they’re easy to transport without making a mess. This makes them great to pack in school lunches or grab to eat on the go on busy mornings.

Oatmeal Jam Bars collage of layers in baking dish before baking

Of course, you can also dress up the recipe with sweeter toppings for a more indulgent dessert. Warm oat squares are perfect to serve with a scoop of Vanilla Ice Cream or topped off with Chocolate Ganache. 

If you’re making Oatmeal Jam Squares for a potluck, party, or bake sale, you might want to make some extra. The original recipe yields 16 delicious bars, but if you double up the ingredients you can make it in a 9×13 pan so that there’s enough to share. Trust me, these Buttery Raspberry Jam Bars will still go fast!



  • Prep time: To start off the recipe preheat the oven and use non-stick cooking spray to grease an 8×8 pan. If you don’t have cooking spray, grease the pan lightly with butter. 
  • Oat mixture: Add the quick oats, flour, sugar, and baking soda to a large bowl and mix them together. Melt the butter in a microwave-safe dish. Pour the butter into the bowl and mix again until well combined.
  • Assemble: Add ¾ of the oat mixture into the base of the prepared baking pan, and set the remaining mixture to the side. Use your hands to gently press the oats into an even base. Use a rubber spatula to spread the raspberry jam over the crust. 
  • Topping: Put the vanilla wafers in a food processor to break them into crumbs. You could also put them in a Ziploc bag and break them on the countertop with a rolling pin. Mix the crumbs with the remaining oat mixture. Sprinkle the oat and crumb mixture over the jam. 
  • Bake: Put the pan in the preheated oven and bake for 30 minutes. Let the Oatmeal Jam Squares cool before you slice them.

Oatmeal Jam Bars in baking dish after baking


  • Jam: To change up the flavor of the Oatmeal Squares, you can try different kinds of jam instead of raspberry jam. Strawberry Jam, blackberry, Blueberry, grape, apricot, or even apple preserves would all taste great. 
  • Sweetener: If you want to use a different kind of sugar besides granulated sugar, brown sugar, coconut sugar, honey, or maple syrup all make good substitutes. 
  • Berries: Instead of just jam, you can add whole fruits to the recipe. Sprinkle your favorite kinds of berries, like raspberries, blueberries, strawberries, and cranberries, over the jam. Then add the oat topping as usual. You could also toss some of the berries with the oat topping so that their bright color shows up on top. 
  • Chocolate: For some extra sweetness melt ½ cup chocolate chips with 1 tablespoon butter in the microwave. Whisk the chocolate mixture together until glossy, and drizzle it over the baked bars. 



  • Serve: After baking Oatmeal Jam Squares, they’ll be good for up to 1 week at room temperature. Wait for them to cool, then cover them in plastic wrap to keep them fresh. 
  • Store: To keep the bars longer, transfer them to an airtight container to store in the fridge for up to 2 weeks. You can bring them to room temperature or heat them up in the microwave to serve. 
  • Freeze: You can freeze Oatmeal Squares for up to 4 months. To keep them from sticking together, put them in an airtight container with each layer of bars separated by parchment paper.

top-down view of Oatmeal Jam Bars in stack

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Oatmeal Jam Squares

Oatmeal Jam Squares are an easy, sweet snack with buttery, chewy oatmeal and a raspberry jam filling. Made with simple ingredients and ready in 40 minutes!
Yield 16 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 1/2 cups quick oats
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter , melted
  • 2 teaspoons vanilla extract
  • 1 1/2 cups raspberry jam
  • 1 cup vanilla wafers , crushed


  • Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
  • In a large mixing bowl stir together oats, flour, sugar, and baking soda until well mixed.
  • Add in melted butter and vanilla extract and stir until combined.
  • Add ¾ of the mixture to the baking pan and press gently.
  • Add raspberry jam evenly over crust.
  • Mix remaining crust mixture and mix with vanilla wafer crumbs.
  • Sprinkle mixture over jam.
  • Bake for 30 minutes.
  • Cool completely before slicing.


Calories: 293kcal | Carbohydrates: 47g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 110mg | Potassium: 73mg | Fiber: 1g | Sugar: 24g | Vitamin A: 266IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg
Keyword: Oatmeal Jam Squares

Oatmeal Jam Squares collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      It goes in with the butter, so sorry for the confusion!

    1. I am so sorry I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      I apologize the vanilla was missing from the recipe, I’ve added it back in.