Delicious Raspberry Oatmeal Cookie Bars

I really like these. I did bump them up a bit this time though. I used seedless blackberry Polaner All Fruit and slightly less than called for (a double batch would call for 12oz and I used a 10oz jar). I made a double batch in a 9x13" pan and greased it really well and had no trouble getting it out. I also sprinkled the jam with a few handfuls of white and semi-sweet chocolate chips before adding the final topping layer and pressing it all in. The key to this not crumbling is to really work the SOFTENED butter into the dry ingredients with your hand. If you just stir it, it won't work enough of the fat through it and it will fall apart after it's baked. All in all, a nice, sweet, easy, cookie.

When I make these and almost every other recipe for baked goods I replace butter and margarine with canola oil to cut down on saturated fats and hydrogenated fats. I use canola in all my muffin recipes with great success I never use artificial sweeteners just cut back on sugars till I get it right. Diabetes can be difficult to manage in these days of convenience foods. I love Allrecipes nutritional information. When printing recipes go to advanced print options and check nutritional information for every recipe, this feature is fantastic.

These were delicious! My only mistake was not leaving enough room between the raspberry jam and the pan, and so my raspberry leaked to the sides and was a little bit burnt. It still tasted great though!

These were PERFECT in every way! Easy, quick, and delicious! I love to bake and do bake a lot and I get lots of compliments on my treats. These moist yummy bars were way up at the top of the raves. Try em. The only changes - apricot jam (because that's what I had on hand). I doubled the basic recipe, sprayed 9x13 plus lined the sides with sprayed parchment. They were easy to cut and super easy to get out of the pan. I drizzled a tiny bit of white chocolate on top (not necessary). I almost forgot, I also added a tsp of cinnamon to the oatmeal mixture.

Absolutley delicious and very easy to make. I added a teaspoon of cinnamon and doubled the recipe using a 13x9 pan

This cookie was great and really easy to make. I doubled the recipe and used a 12X8 pan, so they were nice and thick. The crumb topping took up the whole top so I drizzled some more jam on top to give it a nice color. I also drizzled white chocolate on them when they were cooled. They looked really pretty that way.

De-lish!! Made as written. Well, almost as written. I used raspberry preserves with tons of little seedlings and frankly can't see that this would make a difference either way. Mine were baked perfectly at 33 minutes in an 8x8 metal pan. I ate three because they wouldn't have looked well on the display plate, there were just too many. Three too many.

The bars were yummy! I made them for a cookie exchange and they turned out great! I added half a box of softened cream cheese on top of the raspberries then did the topping. As noted by other reviews if the raspberries come to close to the edge, after its baked you have to carefully separate it from the foil because it does stick. I cut them with an electric knife after they had cooled and that worked out great since they are a bit crumbly but they do firm up a bit when they sit for a while. I drizzled dark chocolate on half the batch. My husband liked them this way but I thought they were to sweet with the chocolate. Either way its a great recipeI plan to try it again with mango preserves since we have a mango tree!

Quick, easy, delicious. For any of you who are wondering is substituting "quick" cook oats for the rolled oats will work - it worked just fine. Can't believe how with such little effort and ingredients you can deliver something so delicious. Saving this one to the recipe box for sure!

Because I hadn't made this recipe before, I did not double it, but won't hesitate to do so next time. I took a few suggestions from others. I want to cut back on fat and calories when possible, so I used the equivalent of 1 egg white from meringue powder and decreased the butter by 1/8 C as suggested (double recipe, replace 1/4 C butter w/ an egg). And here is what I love about this recipe - it didn't compromise the crust a bit to do this. Because of the oats, the crumb doesn't have to be super-tender (think shortbread or pie crust). Oh, and instead of measuring out 2 C of the crumbs to make the bottom, just measure out and reserve 1C of crumbs to make the top and dump the rest into your prepared baking pan. That seemed easier to me. They are delicious and even better - EASY!!!

Everyone seems to love these. I like to do them in throw-away pans and give the whole pan as a gift. They look great with a little melted dark or white (or both) chocolate drizzled lightly over the top. Be sure the jam does not touch the sides of the pan!

Did as others suggested - dbld recipe, rubbed butter into dry ingredients with fingers, sprayed my 9x13 pan, patted in bottom layer firmly, put raspberry jam on top with a half cup of chocolate chips mixed in, patted top layer down lightly. Came out of pan easily, no dry parts and tasted delicious! Thank you for great recipe!

WOW, this is awesome, very easy and very delicious chewy cookie bar. When I found this great recipe, I made the two batches in the same week. The first time I used strawberry jam and the second time I tried the black raspberry jam, and all the cookie bars came out wonderful and delicious. I did not realize that I should use 8x8 pan but have accidently use 9x13 pan. The result actually was surprisingly good on which the cookie bars came out thin and very chewy but also got plenty to share. By using 9x13 pan, I used close to a small jar of 10oz fruit jam. I though this can be a useful information to share. I totally baked 35 minutes for my cookies. This recipe is great for any parties and you would not want to miss this easy and delicious cookie bars. Really thank you Holly for sharing this awesome recipe.

These are fantastic! Also one of the easiest baked goods I've ever made. Everything goes into one bowl, which is awesome for clean-up purposes. I followed the recipe exactly, baked for 30-35 mins (allow for extra time if you use a glass baking dish), and the bars came out perfectly--the right amount of toasty on top, jammy in the middle, and soft and pliant on the bottom. I used fresh, organic raspberry jam I bought at a craft fair, and that freshness is what really sets the bars apart from other cookies. Also, the fact that this recipe gives you a thick ribbon of jam through the entire pan of cookies, unlike some other recipes where you have to go searching for the jam. I've made three batches in less than a week, and everyone is asking for more. A keeper recipe, for sure.

Vegan alert! I replaced the butter (the only animal product) with coconut oil. My husband almost cried because they tasted so good. Coconut oil has the same texture as butter. Try it. You'll love it! Much healthier fats! I even made it organic. Used my homemade organic raspberry jam too.

These are delicious! Made exactly as directed, except put some white chocolate chips on top of raspberry preserves. Used seeded preserves as that's all I had - and its fine with/without the seeds. Also, added about 1/2 c. of finely chopped walnuts to oatmeal mixture. These extra things are not needed, but were sure good added to the bars. Will definitely make these again!

This recipe is awesome! I have made it several times. Not only is it delicious, it can be prepared in just a few minutes. I use my food processor to mix the dry ingredients with cold butter that was cut in pieces. A few pulses mixes it perfectly. As directed, I put 2 cups of the oat mixture into a buttered 7 x 11 glass baking dish. To the remaining oat mixture still in my processor, I add af few walnuts or pecans, and pulse a few times. I pour the mixture into a bowl and using my hands, I pick up handfuls of the mixture and squeeze the mixture to get it to form some small "clumps" before sprinkling mixture on top of raspberry jam. I really think this taste better served the next day. PS..I doubled the recipe to make a 9x13 but I thought there was too much oat mixture. Next time I'll make make 1 1/2 of recipe for 9x13.

very good and fast to make, added a pinch of cinnamon to the crumbs, was enjoyed by all! When I make these for the homeless shelter where I volunteer, I triple the batch to bake in a jelly roll pan. I use 1.5 cups brown sugar, 3 cups rolled oats, 2.5 cups flour, 3/4 tsp baking soda, 1.5 cups softened butter, 1/4 tsp cinnamon, 2.5 cups jam, bakes in 35 minutes, cuts into 48 squares. If I use apricot jam then I use cardamom for the cinnamon.

Rating 4 stars because what made these exceptional was the addition of almond and vanilla flavoring (not called for in the recipe). I felt without the flavoring these were a little bland... I added the almond flavoring and these were FANTASTIC! Almond pairs very well with raspberry! I use an almond emulsion as emulsions are stronger than extracts and do not contain alcohol - order online from lorannoils.com. Looking forward to making this with other fruit preserves such as boysenberry and apricot...

This are very good and easy to do. They come together super fast. Thanks for sharing.

These bars are fantastic. I make them exactly as written and they always come out great. I use strawberry jam instead of raspberry, but I think it would also be tasty with blueberry. Be careful not to spread the jam too close to the edge because it will spread a lot during baking and can burn if it it's in contact with the sides of the pan for too long.

During the summer, I go u-pick blackberries and raspberries, freeze them on cookie sheets then store for winter in quart zip-lock bags. Instead of jam, use a solid layer of whole frozen berries. Delicious!

Wow, these are delicious! I really didn't expect them to be so tasty because they were so easy to make! They were a little bit crumbly, but they still stay together fine. I used Smuckers Raspberry Jam (with seeds) and added 1/2 tsp of cinnamon. Yum!

Great recipe! Very easy and delicious. I did not use foil. I sprayed the pan with vegetable oil bottom and sides. Instead of jelly, I used raspberry preserves (with seeds because that's what I had on hand). To facilitate spreading, make sure jelly/jam/preserves are room temp. Then drop teaspoons of jjp on the bottom crust and smooth out with the back of the spoon. I had no problems with crumbling. Make sure bars are fully cooked. They're done when the edges are slightly browned and starting to pull away from the edges of the pan. The hardest part: wait until the pan is completely cooled before cutting--or they will crumble. And use a spatula to remove bars from the pan. Finally, I used a food processor. First put dry ingredients in the processor bowl and pulse lightly. Then add cubes of cold butter. I cut the stick of butter into 8 pieces. Again, pulse lightly, just until butter is incorporated. Much easier than mixing by hand.

Delicious. I used a Swiss raspberry preserves, and they were great for a baby shower. I also made them a week ahead and froze them, and they thawed beautifully the day before the shower in the fridge.

We liked these but it didn't wow us. They were ok. Not sure if different variations of jams or different brand might make a difference.

What a satisfying treat this was last Sunday! A perfect pick-me-up that the whole family loved. The only change I made was, I used 100% whole wheat flour. Thank you for a truly delicious recipe!

I wished I had read Tricia Jaegar's review first, and not bothered with the foil. Where some of the jam leaked, it stuck badly to the foil. These were delicious, although a little too sweet for me. So, I would prefer a little less jam and more "crumb" so I will use half as much more of the "crumb part, next time. I used Smucker's black raspberry and can't wait to try a red raspberry or a strawberry. In an attempt to make a little healthier, I used "Smart Balance" for the butter and my bars didn't crumble on me hardly at all. Next time I will try with an " all fruit" spread to make even healthier.

These were excellent! I love finding recipes that don't need tweaking, and this is one of them. I went ahead and lined my pan with foil, and created handles on each end. After they cooled overnight, I took them out using the "handles" and it made the task of cutting them much easier. I had no issues with crumbling, and they looked so beautiful. Thanks for a super easy and delicious recipe :)

Love them!! Addictive and deliciouse! Thanks.

I had fresh raspberries that were on their last leg so made this dish exactly as described, except I used about 1/3 cup raspberry jam and about 2/3 cup mashed fresh raspberries. They are amazing!! It was the perfect use for the berries and the flavour is awesome! Thanks for the tip from another review to rub the butter in well, the bars aren't crumbly at all. I don't have a strong sweet tooth so I love the tartness of the fresh berry flavour.

I really can't complain one bit with these. Buttery, pretty, chewy, didn't fall apart, easy to whip up, great warm and cold, great with several jam flavors, transportable and not overly sweet. Love it!!

These are verry good. I used homemade apple butter, but only had 1/2 cup, so I added 1/4 of homemade peach preserve also, mixed them together. ok, better yet sub CARMEL ice cream topping for the JAM and add 1/4 cup chopped pecans to the toppping mix... BORED OR LEFTOVER - crumble in bowl and add some milk.. very good.

The best jam bar I've found. These hold together well, while others I've tried were too crumbly or sticky. Lining the pan with foil not only takes care of the mess, it makes it easy to lift the whole sheet of bars out and slice them into squares. Just be sure to leave some overhang on two sides. We threw craisins in our jam and microwaved to plump the craisins and make the jam easy to spread.

For a fruit filled bar recipe, these weren't too bad. I made these bars twice, once with raspberry preserves, and the other with a home-cooked strawberry jam, but I thought the raspberry preserves added more flavor. I'm thinking these bars would taste great using apricot preserves. Laying aluminum foil in the pan made it easy to remove the bars from the pan. I baked the bars in a glass pyrex baking dish for 40 minutes.

I included these bars in my Christmas cookie spread this year. I made them exactly as the recipe was written. Everyone raved, and they were the first to disappear from the platter. I have filed the recipe with my holiday recipes for next year!

These are delicious! This works will all different types of jam! Blueberry is by far my favorite. Also, I almost double the jam amount just because people seem to like them that way. This is such an easy recipe!

Ooooh, these little babies were tasty! I followed the recipe exactly, even though I don't consider myself a raspberry fan. Cutting the butter in was a little work, but it was worth it! I lined the greased pan with parchment, then greased the parchment, and had no trouble getting them out of the pan. They are a little crumbly on the top, so they are not really great for fingertip foods, but are delightful as a snack with a cup of tea, or as a bite of dessert after a week-night meal. My family wants me to make these treats again. Thanks for the recipe!

These were tasty but very sweet, I might re-try these with another type of jam with less sugar.

These are awesome! Only changes I made was to double it, used margarine instead of butter, used strawberry jam (all I had on hand) and added some cinnamon to the crumb mix. Baked for 35 mins in a 9x13 glass dish lined with foil and sprayed with Pam. Had no problems cutting these or removing from the pan - just lifted the foil out. Hubby and I each had one right out of the oven (almost too hot to eat!) and they were great! The key to these is to really work the butter into the oat mixture and to press it firmly into the pan. Really go to town on it to make sure the fat is evenly distributed. Which is really fun to do when your mixing it by hand anyway! I put half the mix on the bottom and half on top. Also microwaved the jam a bit to make it easier to spread. Can't wait to try raspberry and other flavors, too! **UPDATE** These kept well for over a week. After eating them at room temp, hubby and I agree that they are on the sweet side. Will cut down on the sugar next time.

I was looking for a cookie bar that would be good and delicious, but also easy to make. I came across this recipe and my first thought was, "Wow, how easy and delicious this sounds", but then I started reading the reviews and I began having doubts. But since I really didn't have time to look for anything else, and I already had the ingredients for this I decided to go ahead and risk it. I was suprised with the results. It was delicious!!! Thank you so much! It was not dry at all, the sides were a bit crunchy, but if you let it sit a day or two they soak up some of the jam. It is not at all like a "bad granola bar". I personally loved the way the sides were crunchy and the center was soft and moist. It did not crumble at all, especially if you let it sit. I added about 1 teaspoon of cinnamon to the "cookie dough", and when I do this again (which I will do:) I will add 1/2 teaspoon of nutmeg. Also since I didn't have enough raspberry jam, I did half (oh, I doubled the recipe, and used a 9x13 pan) of raspberry and the other half of blackberry. Quite delicious! I used seeded, and it worked out fine. Well, hope someone else finds this usefull. And people, STOP being so pessimistic! :D

Very good! I used Smucker's Simply Fruit (seedless blackberry was the only flavor the store had) and the bars weren't too sweet at all. I tend to like everything less sweet but I may actually add a little more sugar next time. If you use a regular jam or jelly, the bars will be sweeter, but the fruit spreads make these mildly sweet and completely delicious. I added 1 tsp of lemon zest to the fruit spread. For the crumble on top, I threw the remaining mix into the food processor and added a bit more room temperature butter and pulsed until it appeared more chunky/crumbly. It made the top nice and crunchy. The food processor is great for mixing the crust from the start as well, pulsing until blended. Thanks for the recipe! **Update: I made this again with Polaner All Fruit Seedless Blackberry, cut the flour and oats in half and put that entire crust mix on the bottom. Topped with the lemon peel and fruit spread, and then used the topping from the Blueberry Buckle recipe by JBS BOX. This is awesome! The topping is sweet, crispy, and adds so much to this bar. It sinks in to the fruit spread, but it's delicious. I highly recommend it.

These were fantastic!!!! The only thing I added, not that it needed it, was melted white chocolate on top. I took these to a potluck and everyone raved about them. This is definitly a keeper

These are wonderful if you like oatmeal and raspberry. I used unsalted butter. I did not need to grease the pan. I just sprayed the foil and when it was cooled I lifted it right out of the pan. No pan to wash makes this recipe even better. It's sooo easy. Store them in the frig. in an airtight container.

These are very good, but a bit crumbly. I'm wondering if the addition of an egg yolk would get rid of the crumbliness. I've needed to add a bit of cold water when mixing the ingredients because there is not enough moisture. I've used both raspberry and apricot preserves in this recipe. IMHO, the apricot is far superior. Also tried drizzling chocolate on top (on the philosophy that everything is better with chocolate.) Would not recommend this mod.

These were wonderful. I doubled the recipe and used a 9x13 pan. I basically followed the recipe exactly as is. Since the butter came straight out of the fridge, I microwaved it for about 20 seconds to make it easier to mix with my hands. I used seedless blackberry jam (also microwaved it for 10 seconds to make it easier to spread). I covered the pan with foil and sprayed PAM on it, and had zero problems with sticking. Baked at 350 for 37 minutes. Next time I will reduce to 35 minutes, but at 37 they were fine. Everyone who ate them loved them- I even had someone tell me they were "divine." Great, SUPER EASY recipe!

Yum. This recipe is easy, quick and tastes wonderful. I added just a bit of cinnamon the second time I made it and it was great.

this tasted like a bad granola bar

I decided to make these because we had a jar of strawberry jam in the pantry that we needed to use up. Turns out, this was the best thing I have made in a while! I doubled the recipe to fit a 13 by 9 pan and added some chopped pecans to the top to give it some crunch. Thanks for the simple and delicious recipe.

Makes very tasty bars. I used raspberry jam with seeds and did not foil line my pan (just greased it lightly with butter) and they turned out smashing. Easy to make, the hardest part is waiting for them to cool!

I saw this recipe and made them the next day...they just looked so good and they were! I had to substitute white sugar for brown because I was out of brown sugar and molasses. The texture and taste were still great though. I also used raspberry preserves with seeds because it it what I had on hand. Thanks for the great recipe...it's a definite keeper!

These were good but a little too sweet for my taste. I used strawberry jam instead of raspberry since it's what I had. Maybe my jam was too sweet to begin with. I think this would be great with cinnamon added as others have suggested. I will make again but decrease sugar next time.

These were deeelicious. Unforunately, my mom bought strawberry preserves instead of raspberry preserves, so I had to use those instead, but the cookie base is still really tasty. I added a tsp of cinnamon, which really enhanced the flavour. As I like raspberries better than strawberries, I can't wait to try this with raspberry preserves instead! They will definitely -- no doubts about it -- taste even more amazing.

Easy - Addicting - Delicious! Definitely double!

Me and my husband thought these were so good we almost ate the whole pan in one night. I didn't bother using foil so I just greased the pan and they came out very nice and clean. I used apricot raspberry jam. Thanks for the great and very easy recipe!

These tasted like thumbprint cookies (without nuts) and were so easy to make! Delicious!

Followed the recipe verbatim- these were a snap to make, and tasted pretty good but not out of this world. A plate of these is a nice addition to any brunch table :)

Very good and easy to make bars!

Amazing - I ate the whole pan in two days. I used a little more jam than called for (with seeds) and warmed it up like suggested by another poster. Next time, I'll add finely chopped pecans to the mix.

You can sub the oatmeal out with ground almonds, too - yum! Good, solid recipe. Oh, and I find slicing when they've just come out of the oven works best - that way nothing's got all sticky or brittle yet.

Very good. I used strawberry preserves and topped with a powdered sugar, milk, almond extract frosting. They came out great.

I made the recipe as written, except I used a round 8" dark metal pan. Just 35 minutes to bake. Next time I'll add a bit more salt to balance the sweet. The crumble was a bit too dry, so next time I'll also add more butter or decrease the flour. I'd recommend creaming the butter and sugar before stirring in flour & oats. I didn't this time, and the texture suffered.

OMG these are amazing! I did add some chocolate syrup on top of the jam. You can leave these plain, or serve with whip cream or ice cream too!

Fantastic!! I didn't have raspberry preserves so I used Strawberry instead...I'm pretty sure any type would taste good! Added 1/2tsp of cinnamon to the oat mixture.

We all love these(fam of 5) I have tried with with all types of jams and blueberry seems to be my house favorite. This is a very easy recipe to follow. They have a great buttery flavor! YummY!

Oatmeal Cookie Bars for breakfast! Why not :) They actually remind me of a healthier homemade 'toaster pastry'. I did do a lighten up makeover on the recipe. I replaced the butter with 2 TBS. of margarine, 1/4 cup apple sauce and 1 egg white. I also cut the sugar by half and used white whole wheat flour. That brought these little cuties down to 2 points each. I then followed another reviewer's suggestion and baked the bottom crust for 7 minutes, topped it with the jam and the rest of the dough and baked for another 25 minutes- perfect! I can't wait to try different jams. Today I used blueberry, yum! Have fun with it! UPDATE: I remembered to put lemon zest on top of the jam in my last batch, another reviewer suggested it. Fabulous! It brightens up the flavor with a subtle contrast.

Excellent! Tastes like chewy oatmeal cookies filled with fruit. After putting 2 cups of the crumb mixture in the bottom of the pan and spreading with jam, I didn't think what was left was enough for the topping so I made 1/2 a batch more of the oatmeal mixture to add on top. I am very happy with the way it turned out and couldn't wait till the bars were cooled for a taste.

So easy and so delicious!

The cooking time was way too long, but the middle tasted great. Next time I'll take them out after about 25-30 minutes

This was a good recipe to make low sugar. Just substitute Splenda brown sugar mix for the brown sugar, and use a sugar free jam! Still turned out great, and much less calories/sugar.

I make this recipe all the time for my friends and everybody loves it. It tastes very good. I like to add toasted coconut, walnuts, sliced almonds or pecans on top which makes it even more delicious. It tastes good with apricot jam too. You can also make the dairy free version using unsalted margarine.

These are moist, soft and great textured cookies that are very easy and taste great. Big hit with our family. Will make them again! I even made it with wheat flour, no sugar preserves and parkay light margarine to make it a tad bit heathier and they were wonderful. It's a keeper!

I scaled the recipe to 16 servings because I have a 9x9 pan, and that worked great. I added some chopped walnuts to the topping, too.

I didn't have raspberry jam, so made 1 batch with blackberry and another batch with strawberry. I took them to our ABF group at church - one friend said she ate SIX of them and was having a hard time not eating more! Will definitely make again.

my roommates loved these and asked me to make them all the time in college! added a little peanut butter to the bottom - everything's a little better with pb :)

This recipe sounded great and the reviews were so good that I had high hopes. It was way too dry and very crumbly; half the topping just fell right off. My kids hated it and my husband thought they were too sweet. It stuck to the foil (my fault really, I spread the jam too close to the edges and forgot to butter the foil) but they left an awful metalic aftertaste in my mouth (I'm never cooking anything in a foil lined pan again). If it hadn't been for that I might have been able to ignore how dry they were and finish off the batch. As it was I ended up throwing half of them away. :(

This is so good and very easy to make. The first time I made this, I used strawberry jam. I used raspberry jam for the second time. We like the one with raspberry jam better. Mine was brown in 30 minutes. Make sure you spread the jam to within 1/4 inch of the edge to prevent it from sticking to the side of the pan. Warm up the jam so it is easier to spread them.

These were super easy to make with only a few ingredients (that I always have on hand). Great for sharing. I didn't have raspberry jam so I covered half with apricot and half with blackberry and it was still delish. Really work the butter into the crumb with your hands so it will stick together after cooking. Enjoy!

This is definitely a keeper for me. It reminds me of the strudel you would get at a bakery, but this being a little healthier version of it. It is perfect for an on-the-go breakfast, snack, or dessert. The only thing I did to this recipe was add about 1 tsp. of cinnamon and about a 1/2 tsp. of nutmeg since the mixture seemed a bit bland. It resulted in some amazing bars. Next time I make it I will add a glaze on top once it cools. Then the recipe will be extraordinary.

Chewy, with a crunch, and delicious! Maybe I'll put some extra jam next time. I can't understand why the recipe called for seedless jam - I used the regular one and it came just great!

I had a recipe like this years ago that I loved and had misplaced it. So when I found myself with a lot of leftover raspberries & blueberries from our 4th of July bbq, I found this recipe and went to work. I had so many berries that I made two 13x9 inch pans so that means I made TWO double recipes. One pan was raspberry & the other was blueberry. I made the berries into a jam like sauce first. This recipe is so simple and so delicious. I can imagine this with so many different jams. I bet pineapple or apricot jam would be delicious. Lining the pan with sprayed foil sure makes life easier. I feel like I'm being somewhat healthy when I eat these. Oats, berries...it's almost health food really! Yes, I highly recommend these. I recommend doubling all of the ingredients and making a 13x9 inch pan. They do not last long.

Fabulous!! I work at Starbucks, and I've been looking for a recipe for our Organic Blueberry Oat Bar, and this is the closest I've come!! I used Smucker's Sugar Free Strawberry Preserves (10 cal/tbsp instead of 45 cal/tbsp!) and Brummel & Brown imitation butter instead...tasted WONDERFUL and cut the calories per serving from 219 to 146! I've already got my second batch in the oven, thank you!!

Wow is all I can say! I doubled this recipe and they didn't last a day. I used freshly ground whole wheat flour and unsweetened preserves- delicious!!!!

so good and SOO easy! Used a spiced pear jam instead of raspberry. these would be great with ANY filling. Served warmed up w/ a little scoop of vanilla ice cream. Perfect!

Can I add more stars please? Pretty, pretty, please? These are so good. I doubled the recipe subbed marg. for the butter and I used blackberry preserves. I am going to have to share because I know I will not be able to stop myself.

I added this to my holiday sweet table and it was a hit. The only changes I made was adding some shredded unsweetened coconut and some sliced almonds to the crumble. I used margarine as I needed it to be non-dairy and I doubled the recipe. It was fantastic, easy and delicious.

OK, I added almond flavoring to the oatmeal mix, and drizzled it with cream cheese frosting flavored with almond. I also doubled the recipe because I was making a BIG batch for our Veteran's Day celebration. With over 25 different types of cookies and bars, mine went the fastest and people RAVED about them, going back for 2 or three more. The seeded raspberry jam didn't hurt the flavor or texture a bit - but I used a whole BIG jar of it. Very nice, and very pleased.

I made these to take into the teachers' lounge tomorrow, but my family has already eaten 2/3 of the pan. These are so good and so easy. The only hard part was spreading the jam - it was pulling up on the bottom crust a little, but did not affect the finished bars. I doubled the recipe for a 9X13 pan, but only incresed the butter to 3/4 cup. I will definitely be making these again, possibly in the morning when the family is gone - maybe they will actually make it to the school.

I sprinkled some cinnamon on top before baking - excellent! Works well as a dessert, snack, or breakfast :)

This was a very easy bar to make. I did use a lower sugar jam, but instead of rasberry I did strawberry blueberry jam. Also I pressed the bottom down quite well so it did not fall apart when cutting. My kids loved this and so did I. I am doubling it and taking it to a exchange student host party thsnks Holly it is sooooo good. Oh one more thing cook five minutes less than recipe states otherwise it will be overdone. My oven gets quite hotter than others I don't know why.

The first time I made them I followed the recipe exactly and they were amazing. I tried them again with some modifications other users suggested without success (half butter, half apple sauce, adding cinnamon and vanilla extract, and used apricot preserves, although this last part I did like). I recommend keeping the recipe as shared

The only thing I added was a little cinnamon to the oat mixture. This was great!!!

Love these bars!!! I made them and took them to work with me...a huge hit! My husband loves them too. I'm making another batch tomorrow to take to work...everyone keeps bugging me for them! I double the recipe and drizzle white chocolate on top. Beautiful!

Excellent. I usually use margarine (because I bake a lot, and using butter all the time would be even less healthy) but that's about the only change I make. Sometimes I add almond extract to the oatmeal mixture after cutting in the margarine, it adds a nice flavor to the base and topping. I think other extracts (rum, vanilla, etc) would be nice, too. I sometimes use two different jams on separate sides for variety, and I prefer to use raspberry jam WITH seeds. I made a batch two days ago that had raspberry jam and I mixed about ½ cup chocolate chips into the jam before spreading it, and the raspberry chocolate flavor was great! Thanks, Holly, these are marvelous!

Awesome, especially if you are a raspberry lover! P.S. Don't try with seeded raspberry jam... it will taste good, however, not a nice thing in bars

Holy raspberry cookie bars, BATMAN! These things are great! I made them to bring to work and they were gone by 11am. Everyone walked around saying "MMMmmmmm". They are super easy to make too. I cut the butter in with my mixer and had no issues. If you use the tin foil you can easily pull them out of the pan to cut. Highly recommended!

They're tasty but a little too crumbly. Maybe I didn't press the base down firmly enough? Thanks Holly.

Good and very easy to put together at last minute. I think it is perfect when you want a not too sweet treat. I subbed seedless blackberry jam for the filling. Kept the jam to within 1/4 inch of the edge and had no problem with leakage.

Delicious and so easy! I used mulberry jam and sprinkled it with chocolate morsels. They were glorious and didn't last long! Make sure you let them cool completely and you won't have any problems with them crumbling. Also, make sure to line the pan with foil to avoid burning. A great dessert for any occasion!