These Oat Raspberry Bars are like a berry crumble in bar form. They’re simple to make and contain nourishing ingredients like oats, fresh raspberries, and almond butter. The recipe is gluten-free and can easily be made vegan. They’re delicious on their own or served with a scoop of yogurt or vanilla ice cream!
About These Oat Raspberry Bars:
Warmer weather is here! With that comes lots of juicy, fresh berries. I love finding ways to enjoy my berries. I’ve always loved crisps and crumbles – especially if they’re served with a scoop of vanilla ice cream. So I thought: why wouldn’t I enjoy them in bar form?
This recipe for Oat Raspberry Bars has actually been adapted from my Strawberry Oatmeal Crumble Bar recipe. But I made a few changes, like swapping nut/seed butter for traditional butter to add a little more nutrition. Oh, and using raspberries instead of strawberries (duh!).
While they look kind of fancy, this recipe is actually really simple to make. If you’re anything like me, you probably have many of the ingredients needed in your pantry already! Read on to find out what you’ll need to make these delicious bars.
Oat Raspberry Bars Ingredients:
To make this healthy oatmeal raspberry bars, you will need:
- rolled oats – for both the oat base and crumble topping
- almond flour – also for the oat base and crumble topping
- brown sugar – to lightly sweeten the oat base, topping, and raspberry filling
- cinnamon – for a little extra sweet flavour
- honey – or another sticky sweetener
- nut/seed butter – like almond butter, peanut butter, or sunflower seed butter
- fresh raspberries – for the fresh raspberry filling
- lemon juice – for the raspberry filling
- corn starch – also for the raspberry filling
How to Make the Bars:
Step 1: Make the Oat Base/Crumble Topping
We will make one mixture that will be used for both the oat base and the crumble topping on the bars.
To make this mixture, we will combine the rolled oats, almond flour, brown sugar, cinnamon and salt in a large bowl. Then, we’ll add the honey and nut or seed butter and mix well to combine everything. We’ll use about two thirds of this mixture for the oat base and one third of it as the crumble topping.
So we’ll set aside one third of the mixture for the crumble topping later, and press the remaining two thirds into a parchment-lined 8×8 baking dish.
Step 2: Add the Fresh Raspberry Filling
Next, we’ll make our raspberry filling which is actually really easy to do. In a medium mixing bowl, we’ll mash together the fresh raspberries with 1 tablespoon of the brown sugar as well as some lemon juice and corn starch. The corn starch helps to thicken the filling mixture a little.
Once the filling is made, we’ll spread it evenly on top of the oat base that’s already prepped in our baking dish.
Step 3: Sprinkle on the Crumble Topping
Lastly, we’ll sprinkle the remaining oat mixture on top of the raspberry filling that will get crisp and create a crumble topping when baked in the oven. See images above.
Step 4: Bake the Oat Raspberry Bars
Finally, we bake the bars in an oven preheated to 375F for 30-35 minutes until the crumble topping is golden brown.
Once removed from the oven, it’s important to let the bars cool for 30-60 minutes before cutting. The longer you let them cool, the crispier the crumble topping will be!
- Make this recipe vegan by using pure maple syrup or agave syrup in place of the honey.
- If you don’t have almond flour, you can substitute this for whole wheat flour, all purpose flour, or 1:1 gluten-free flour.
- Instead of corn starch, you can use tapioca starch in the raspberry filling.
- For the nut/seed butter, I recommend a mild-flavoured one like almond butter, cashew butter, sunflower seed butter, or peanut butter (which would totally give this recipe a PB&J vibe!)
You May Also Love:
- Strawberry Oatmeal Crumble Bars
- Vegan Apple Crumble Bars
- No Bake Cheesecake in a Jar
- Chocolate Peanut Butter Oat Bars
- No Bake Chocolate Peanut Butter Cheesecake Balls
- Mixed Berry Crumble Bars
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Healthy Oat Raspberry Bars (Gluten-Free)Course: Dessert
- For the Oat Base/Crumble Topping:
1 1/4 cups rolled oats
3/4 cup almond flour
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup honey
1/2 cup almond butter (or other nut/seed butter)
- For the Raspberry Filling:
2 cups fresh raspberries
2 tbsp lemon juice
1 tbsp brown sugar
1 tsp corn starch
- Preheat oven to 375F and line an 8×8 baking dish with parchment paper. In a large mixing bowl, combine rolled oats, almond flour, brown sugar and cinnamon. Add honey and almond butter and mix well to combine.
- Set aside approximately 1/3 of the oat mixture (for the crumble topping) and then firmly press the remaining 2/3 of the mixture evenly into your lined baking dish.
- In a separate medium mixing bowl, mash the fresh raspberries with the brown sugar, lemon juice and corn starch. Spread this evenly on top of the oat base that’s already in the baking dish. Then, sprinkle the remaining oat mixture on top of this.
- Bake in the preheated oven for 30-35 minutes until the crumble topping is golden brown. Remove from oven and let cool for 30-60 minutes until cutting into bars.* Serve bars on their own or with a dollop of yogurt or vanilla ice cream.
- *The longer you let them cool, the crispier the crumble topping will be!
- Bars can be stored in the fridge up to 1 week.