Easy Oatmeal Jam Bars

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Incredibly simple and delicious oatmeal cookie jam bars. These bars come together in less than 30 minutes and only require 6 ingredients! via chelseasmessyapron.com

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–yum!

Use extra jam in these Costco Raspberry Crumble Cookies or these Raspberry Bars.

Oatmeal Jam Bars

Oatmeal Jam Bars

If you’ve ever tried these practically famous Carmelitas, you know the magic of oatmeal cookie bars. And sandwiching a filling in the center puts them on a whole new level.

Instead of loading the center with caramel and chocolate (what you’ll find in Carmelites), we’re adding a thick layer of jam. I’m usually more of a chocolate girl (hello, Chocolate Cake), while my husband is a huge fan of fruity desserts. But these oatmeal jam bars are something we can always agree on when we’re craving a sweet treat; they are absolutely delicious!

Making the base of the Oatmeal Jam Bars.

Ingredients In Oatmeal Jam Bars

  • Unsalted Butter: Gives the bars a moist and tender texture. Cool the melted butter to room temperature before using. If it’s too hot, it can make the bars greasy.
  • Brown Sugar: Sweetens the bars and adds a bit of a molasses flavor, which makes them chewy. 
  • Vanilla Extract: Using good-quality vanilla can make a big difference in taste.
  • Flour & Old-Fashioned Oats: They make up the structure and texture of the bars. Be sure to use old-fashioned oats, not quick oats, to get the right texture.
  • Salt & Baking Soda: Salt brings out the flavors, and baking soda helps the bars rise a bit. A little salt can also cut through the sweetness and balance it out.
  • Seedless Blackberry Jam (or any flavor): I recommend grabbing a seedless jam to make that jelly filling extra smooth. That said, if you’re confident that seeds won’t bother you, it won’t affect the outcome of this recipe, so you can use a jam with seeds.

How To Make Oatmeal Jam Bars

  1. Preheat and Prep: Warm your oven. Use parchment paper for easy bar removal.
  2. Combine Wet Ingredients: Cool melted butter to avoid greasy bars, then mix with brown sugar and vanilla until smooth.
  3. Mix in Dry Ingredients: Add flour, oats (choose old-fashioned for texture), salt, and baking soda to create a dough.
  4. Bake Base: Press more than half of the dough into the pan. Bake briefly for 8 minutes.
  5. Add Jam: Spread your jam on top, avoiding the edges to prevent burning.
  6. Top and Bake: Sprinkle the rest of the dough over the jam. Bake until golden, about 13-18 minutes.
  7. Cool: Let the bars cool completely in the pan for easy cutting and the best texture.

The jam being layered into the oat base and then the topping being added on top and it all being baked.

Oatmeal Jam Bar Tips

  • Use an 8×8-inch pan. When we tried a 9×9-inch pan, the bars came out too thin. You can try doubling the recipe in a 9×13-inch pan, but I haven’t done this myself, so I’m not sure how well it will turn out.
  • Line the pan with parchment paper. As these bars bake, the jam can seep out along the edges. It not only makes a mess, but it’s also nearly impossible to remove them from the pan! I like to leave a parchment paper overhang to easily remove the entire block of bars to a flat cutting surface before cutting them.
  • Mix the melted butter and brown sugar really well. At first, it might look like the butter and sugar won’t mix together, but keep stirring until they do. It’s important to mix them properly so the bars don’t turn out greasy. A strong metal whisk is the best tool for this job.
  • Put the jam on top of the oatmeal layer, but leave a little bit around the edges without jam. This stops the jam from leaking out and burning on the sides or making the top layer too gooey.
  • Don’t bake them too long. If you do, the bars will change from being soft, chewy, and full of flavor to being hard, crispy, and not as tasty very quickly. When the edges look lightly golden and the top doesn’t look wet anymore, they’re ready!

Oatmeal jam bar stacked on top of each other.


  • For firm Oatmeal Jam Bars, allow enough time for the bars to cool completely before pulling them out of the pan or cutting them. Right out of the oven, they’re very gooey and crumbly. The jam will also seep out.
  • However, all these things are great if you’d like this dessert to be served more as a crumble or crisp. Serve the bars hot out of the oven in a bowl with vanilla bean ice cream on top. Sounds heavenly, doesn’t it?!


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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Oatmeal Jam Bars

4.88 from 16 votes
These buttery Oatmeal Jam Bars are easy to make and a hit wherever they're served. The oatmeal cookie base is topped with a fruity jam and finished with another layer of cookie dough.
Oatmeal jam bar stacked on top of each other.
Print Recipe

Oatmeal Jam Bars

Oatmeal jam bar stacked on top of each other.
4.88 from 16 votes
These buttery Oatmeal Jam Bars are easy to make and a hit wherever they're served. The oatmeal cookie base is topped with a fruity jam and finished with another layer of cookie dough.
Course Dessert, Snack
Cuisine American, Vegetarian
Keyword Oatmeal Jam Bars
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 bars
Chelsea Lords
Calories 245kcal


  • 8x8 inch pan
  • Parchment paper


  • 10 tablespoons unsalted butter, melted & cooled to room temperature
  • 2/3 cup light brown sugar, lightly packed (don't press it in)
  • 1 teaspoon vanilla extract
  • 1 cup white, all-purpose flour
  • 1 cup old-fashioned oats (not quick oats)
  • heaping 1/4 teaspoon fine sea salt
  • 3/4 teaspoon baking soda
  • 3/4 cup seedless blackberry jam (or any flavor you'd like!)


  • PREP: Preheat the oven to 350°F. Line an 8x8-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.
  • WET INGREDIENTS: Whisk melted (cooled) butter, brown sugar, and vanilla until fully integrated; it will seem like they won't, keep whisking until completely integrated.
  • DRY INGREDIENTS: 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.
  • ADD JAM: 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.
  • BAKE: 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. (Note 1)
  • STORAGE: Bars best enjoyed within 1 -2 days.


Recipe Notes

Note 1: For a crumble or crisp instead of bars, serve hot from the oven. Scoop into a bowl and top with vanilla bean ice cream.
Nutrition information will vary slightly, depending on the jam used.

Nutrition Facts

Calories: 245kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 96mg | Potassium: 94mg | Fiber: 2g | Sugar: 15g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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4.88 from 16 votes (4 ratings without comment)

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Recipe Rating


  1. Simple and easy? Yes, please! Especially when they involved blackberry jam. I’m sure I could snack on these bars all day!

  2. Yum! I love how easy these are to whip together. I don’t think I’ll be able to resist adding some peanut butter with that jam!

  3. 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 🙂

  4. 5 stars
    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.

    1. I LOVE the idea of using the fall butters in these bars! YUM! Thanks for the comment 🙂

  5. 5 stars
    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!

  6. 5 stars
    These are amazing. But I would not put a whole cup of jam in it. The first time I did and they did not hold their shape. Just remade them with half a cup, and they are perfect!

  7. These came out delicious. Mine came out super soft and fell apart. We let them cool don’t know why.

  8. 5 stars
    I made these with strawberry jam (blackberry would have been better) because that’s what I had! The oatmeal texture and flavor were awesome and the buttery flavor was a highlight! I had trouble spreading the jam and it was much easier after a quick zap in the microwave.
    Thanks for sharing!

    1. Not sure what you’re talking about. The recipe box shows all the measurements and directions, if you scrolled far enough to comment you scrolled past it

  9. 5 stars
    Made these, but substituted blackberry jam for lingonberry jam and finished them with a drizzle of honey on top. They were divine.

  10. 5 stars
    I’ve made theses several times and they are so delicious—buttery, slightly crumbly, and so good. I used seedless raspberry jam and they were super yummy with it. Every time I bring them to a gathering, people love them.

  11. 5 stars
    So delicious! I was looking for an easy and fast dessert to whip up while making dinner and these were perfect. The whole family loved them. Thank you!

  12. 5 stars
    Great recipe. Tried it with unsweetened blueberry jam, and it was amazing! One recommendation based on my experience – don’t bother prebaking the base. Because the topping only cooked for an additional 8 minutes, it was undercooked, but the base was already done. In future, I will completely assemble both layers and jam, then bake the whole thing for 30 minutes.

  13. 5 stars
    These are sooo good! Halved the recipe and used strawberry jam and white sugar (what I had on hand). Hubby gobbled them up fast, I was lucky to grab one before he finished them all!

  14. 5 stars
    These are SO AMAZING! I’ve made them for every women’s prayer breakfast we’ve had and they are such a hit! I try to change up the jam for each season- caramel apple for fall, cherry for winter, orange marmalade for spring…and now strawberry pineapple for summer! 🙂 Thank you for a go to breakfast/snack recipe! It’s a keeper!

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