• Preparation Time 15 minutes
  • Baking Time 30 minutes
  • Makes 24 bars
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 1/4 cups Robin Hood® Oats
  • 3/4 cup Robin Hood Original All Purpose Flour
  • 2/3 cup packed brown sugar
  • 3/4 tsp baking soda
  • 1/2 cup butter
  • 2/3 cup chopped walnuts
  • 1 1/4 cups raisins
  • 2/3 cup Smucker’s® Pure Raspberry Jam

Serving Size: 24 bars


Serving Size: 24 bars

  • Preheat oven to 375ºF (190ºC). Grease an 8" (23 cm) square cake pan and line with parchment paper overlapping two sides for easy removal.
  • Combine first four dry ingredients in large bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Stir in nuts. Reserve 1 1/4 cups (300 mL) of oat mixture for topping. Press remaining oat mixture in prepared pan.
  • Mix raisins and jam. Spread over base. Sprinkle reserved oat mixture on top. Press down lightly.
  • Bake in centre of preheated oven for 25 to 30 minutes, or until golden brown. Cool completely in pan on rack. Cut into 1” (2.5 cm) bars.


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