Eggless Raspberry Oat Crumble Bars
These buttery, golden bars are the kind of bake that disappears fast — a pressed oat base, a bright raspberry-lemon filling, and a crumbly topping that turns perfectly golden in the oven. The whole thing comes together with pantry staples and no eggs required, which means the texture relies entirely on cold butter worked into oats, flour, and brown sugar for that irresistible crumble. It's a genuinely satisfying approach that doesn't feel like a compromise at all. The lemon juice stirred into the jam adds just enough brightness to cut through the richness of the buttery base, keeping every bite balanced. Letting them cool completely before cutting is the one step you really can't rush — it's what gives you clean, sturdy squares instead of a crumbly mess. With 16 bars per batch, this is an ideal recipe for potlucks, bake sales, or just keeping something good on the counter all week.
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Learn more →Ingredients
16 servings
For the oat base and crumble
- 1 cup unsalted butter, cold and cut into small cubes
- 1 cup packed light brown sugar
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned rolled oats
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
For the filling
- 1 cup raspberry jam
- 1 tsp lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides to use as handles for lifting.
- 2
In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt. Scatter the cold butter cubes over the dry ingredients and add the vanilla extract. Use a fork or pastry cutter to work the butter in until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of butter throughout — it should hold together when squeezed.
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