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Raspberry Oatmeal Bars start with a package of oatmeal cookie mix making these yummy, moist, and chewy cookie bars ultra-easy and convenient.
The oatmeal coconut cookie crust is topped with sweet raspberry jam and drizzled with a tart lemon glaze.
You’ll love having this quick dessert recipe in your back pocket for last minute parties. It’s a delicious served as dessert, for a snack, with a cup of coffee, or even as a breakfast item.
With this almost homemade recipe, add only a few extra ingredients and you can create a tasty dessert that no one will ever guess is not made completely from scratch.
Raspberry Oatmeal Bars
With our life so busy most of the time, I like having a good, easy dessert that I can pull out and whip up without too much fuss. With the rolled oats in the cookie mix, this Raspberry Oatmeal Bars recipe can easily be served as a breakfast bar, too. I love that because we like hosting Saturday brunch on occasion.
Some Raspberry Oatmeal Bars call for a crumble on top, but I really like adding a lemon glaze. The sweet and tart flavors complement one another, and this dessert looks really pretty cut into bars on a cookie tray with the jam peeking through.
Not a raspberry fan? Try these Cookie Bar Flavor Swaps.
If raspberry isn’t your jam — oops! Pun intended! — then you may enjoy this recipe using one of these other tasty flavor swaps instead:
- Cherry Oatmeal Bars with Orange Glaze — Substitute cherry jam for the raspberry jam and use fresh orange juice instead of lemon juice in the glaze.
- Blueberry Oatmeal Bars with Lemon Glaze — Substitute blueberry jam for the raspberry jam and drizzle with the same lemon glaze.
- Strawberry Oatmeal Bars with Powdered Sugar Glaze — Substitute strawberry jam for the raspberry jam and use a little milk instead of lemon juice in the glaze.
- Blackberry Oatmeal Bars with Powdered Sugar Glaze — Substitute blackberry jam for the raspberry jam and use a little milk instead of lemon juice in the glaze.
More cookie bar recipes!
Cookie bars are perfect for potluck or parties because they can be easily to transported and served right from the same pan you bake them in. Here are a few of my favorites:
- Malted Mousse Brownies — Malted chocolate isn’t just for milkshakes! Malted Mousse Brownies have chocolate malt powder both in the brownie batter and in the creamy topping.
- Heath Bar Blondies — You’ll definitely want to try this easy recipe for a chocolate-topped sweet dessert bar that’s studded with Heath bar toffee bits inside and out!
- Rosemary and Sea Salt White Chocolate Shortbread — Worthy of any special celebration, this melt-in-your-mouth, buttery Rosemary Sea Salt White Chocolate Shortbread is both savory and sweet with just the right amount of saltiness.
- Peppermint Cheesecake Bars — Rich and creamy white chocolate peppermint cheesecake on top of an Oreo crust crowned with chocolate peppermint ganache—need I say more?!
- Pumpkin Cheesecake Brownies — Creamy pumpkin flavored cheesecake swirled into a rich, dark chocolate brownie – pure heaven!
- Pecan Chewies — Pecan Chewy Cake (aka Pecan Chewies) has a dreamy texture similar to blondies.
- More dessert recipes!
Raspberry Oatmeal Bars Recipe
Simple to put together and quick to bake, Raspberry Oatmeal Bars will become one of your favorite EASY go-to dessert recipes! Remember to let the bars cool completely before drizzling with the glaze.
If you like this recipe, please do me a favor and give it a 5-star rating!
Original post November 16, 2013; updated on October 18, 2019.
Raspberry Oatmeal Bars
- 1 17.5 oz. pkg. oatmeal cookie mix
- 8 tablespoons unsalted butter
- 3 tablespoons water
- 1 cup shredded coconut
- 1/2 cup raspberry jam
- 1/2 cup confectioners’ sugar
- 1 tablespoon fresh lemon juice
- Preheat oven to 350 degrees. Lightly coat a 9-by-13-inch baking pan with cooking spray.
- Combine the cookie mix, butter, water, and coconut in a large bowl. NOTE: Do not add any other ingredients listed on the package.
- Press the mixture evenly into the pan. Top the cookie crust with the jam, spreading evenly to cover the entire top.
- Bake 30 to 35 minutes or until firm in the center. Remove to a wire rack and let cool completely before drizzling with the glaze.
- Whisk together the confectioner’s sugar and enough lemon juice to make a thick but fluid glaze. Drizzle the glaze on top of the cookies in the baking pan, then cut into finger-size bars.
- Remember to let the bars cool completely before drizzling with the glaze.
- If the jam is too stiff to spread, microwave it for 10 seconds to soften for easier spreading.
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.