Jam & Oatmeal Squares

These jam and oatmeal squares are the kind of bar cookie that disappears from a bake sale table in minutes. A buttery oat, walnut, and brown sugar mixture does double duty as both the pressed base and the crumbly topping, with a thick layer of raspberry jam sandwiched in between.

The two-step baking method is what makes these work. The base gets a 10-minute head start in the oven, which sets it firm enough to support the jam without getting soggy. Then the jam goes on, the reserved crumble gets scattered over the top, and the whole thing bakes for another 20 minutes until golden.

Reserving a full cup of the oat mixture before pressing the base is key. You want enough crumble on top to form a substantial, crunchy layer, not just a thin dusting. Those buttery oat clusters baked over sticky jam are the best part of every bite.

Let these cool completely before cutting. Warm jam is liquid and will run everywhere. Cold jam holds its shape and gives you clean, bakery-looking squares.

Pro Tips

• Press the base firmly and evenly. A loose base crumbles when you try to cut squares.
• Use a thick, high-quality jam. Thin, runny jams soak into the base instead of staying as a distinct layer.
• Don’t press the topping crumble down. Loose pieces bake crispier than packed ones.
• Cut with a sharp knife dipped in hot water for the cleanest edges.

Variations

• Apricot or strawberry: Swap the raspberry jam for any flavor you like. Apricot is gorgeous and slightly less sweet.
• Coconut crumble: Replace the walnuts with shredded coconut for a tropical take.