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.

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.
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
- Use an 8×8-inch pan. A 9×9-inch pan makes the bars too thin. I haven’t tested doubling these in a 9×13 yet but I imagine it would work.
- Line the pan with parchment paper, leaving extra paper hanging over the sides. This makes it easier to lift the bars out.
- Mix the melted butter and brown sugar well. At first, they may not blend, but keep stirring with a metal whisk until smooth to avoid greasy bars.
- Spread the jam on top, leaving a small space around the edges to prevent burning and stop the top from getting too gooey.
- Don’t overbake. When the edges are golden and the top isn’t wet, they’re done!
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
Desserts
7 Layer Bars Recipe
Desserts
Cookies and Cream Muddy Buddies
Desserts
S’mores Cookie Bars
Oatmeal Jam Bars
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).
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I doubled this and used a 9×13 glass pan. It worked great. I love this.
So thrilled to hear this! Thanks Janie!
Hi–I halved the sugar amount due to the bars being too sweet for us. Should I adjust other ingredients if I do that?
I haven’t tested it with half the sugar so I can’t say for sure, but if you do give it a try let me know!
These are delicious and I want to make a large batch for meal prep. Can you freeze the bars?
So happy you’re enjoying these! They freeze great!
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.
I am so thrilled to hear this! Thanks so much for your comment April! ๐
These look awesome! What if I add peanut
butter?! Any suggestions?
I’d try this recipe instead: https://www.chelseasmessyapron.com/cookie-butter-oatmeal-bars/ (replace cookie butter with peanut butter!)
These are SO AMAZING! Iโve made them for every womenโs prayer breakfast weโve 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 springโฆand now strawberry pineapple for summer! ๐ Thank you for a go to breakfast/snack recipe! Itโs a keeper!
Yay! I am so thrilled to hear this! Thanks so much Lexi! ๐