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Perfectly sweet Raspberry Oatmeal Bars are made with a delicious oat crumble and raspberry filling. They’re easy to make and can be enjoyed as a snack or dessert! The perfect combination of buttery and fruity, these will be your new favorite treat.
Also, try my healthy oatmeal date bars or my Chocolate Protein Baked Oats. They are so good!
I love enjoying Raspberry Oatmeal Bars as a quick snack or dessert! The recipe is easy to make and super versatile. Plus, the contrast of the fruity raspberry preserves with the oat crumble is just so delicious. I are giving you many options for the flour, sweetener, and fruit filling, so you can customize these and make them your own. They can easily be adapted to be gluten-free and vegan, plus you can change the flavor with any fruit preserves you like best.
My kids have also been loving these Oatmeal Date Bars and the Viral Dubai Chocolate Bar that everyone’s been obsessing over.
Why you should make this recipe
- Hearty & delicious: The oat crumble crust and topping have the best texture and are perfectly sweetened. In addition, the raspberry filling is a good mix of tart and sweet.
- Easy to make: Everything is stirred together in one bowl, and these raspberry bars can be popped in the oven in no time at all!
- Versatile: They can be made with all-purpose, whole wheat, spelt, or gluten-free flour. You can also use a variety of sweeteners and fruit fillings.
- Great for meal prep: I like to make a batch of these on the weekend to enjoy all week long for quick snacks and sweet treats! They store well and can even be stored in the freezer.
Ingredients
Raspberry crumble bars are made with simple, healthier baking ingredients, like coconut oil, your choice of flour, natural sweetener, and sugar-free preserves. Here’s everything you’ll need:
- Flour: Use your choice of all-purpose flour, whole wheat flour, or spelt flour. You can even make these gluten-free by using a gluten-free all-purpose flour.
- Instant oats: For this particular oat bar recipe, instant oats will give you the best texture.
- Coconut oil: Adds just enough moisture to the oat crumble.
- Sweetener: To perfectly sweeten and moisten the oat layer, you can use honey, agave or maple syrup to make these vegan.
- Flavorings: Both vanilla extract and cinnamon add a warm subtly sweet flavor.
- Sugar: To keep these naturally sweetened, use coconut sugar. However, brown sugar or cane sugar works too.
- Baking powder: For proper baking.
- Salt: To enhance the flavors.
- Preserves: I used sugar-free raspberry preserves to make this recipe, but the bars would be delicious with other varieties of preserves too. Or Add in some fresh raspberries with the preserves.
How to make this recipe
- Make the oat crumble: Preheat the oven to 350°F. In a large bowl, add all the ingredients except for the preserves you will be using for the filling. Using a spoon or spatula, toss everything together until they are combined.
- Press the crust into the pan: Next, spray an 8×8-inch baking pan with non-stick spray. Using a spatula, pour about ⅔ of the mixture onto the pan. Then using either your hands or the spatula, press the mixture into the bottom of your pan until it is even throughout.
- Add the filling: Using a spoon, spread the preserves all over the oat/flour mixture and avoid spreading it too close to the edges. This will prevent the preserves from burning and sticking to the pan.
- Top with crumble mixture: To add the remaining mixture, use your hands to spread them over the preserves in a crumble-like fashion. Gently press down the crumbles with your fingers so they lightly stick to the preserves.
- Bake: Place the pan in the oven and bake for 25-30 minutes or until they are lightly browned on the top.
- Cool & serve: Remove from the oven, place the pan onto a cooling rack, and allow it to cool completely. Cut the oat bars into 9 even square pieces and serve!
Recipe tips
- Cool before slicing: You will get the cleanest slice if the bars completely cool before slicing. If you are in a hurry to cut them, place the pan in the fridge to speed up the process.
- Cutting the bars: Be sure to use a sharp knife to cut the bars. A sharp knife will help you make a nice, straight cut and get completely through the bottom layer of the crust.
- Meal prep: Meal prep these to enjoy throughout the week. I love them cold straight out of the fridge, but they taste great at room temperature. If you want to enjoy them a bit warm, pop them in the microwave for about 20 seconds.
- Double the filling: Like more Raspberry filling? Double it up if you like. In the video, I even added some fresh raspberries for a healthier added and it gives it a tart and burst of flavor.
Frequently asked questions
Yes, some other delicious fillings are strawberry, blueberry, peach or apricot. The options are endless!
Since I have not tried old-fashioned rolled oats in this recipe, I cannot recommend this substitution. It may work but it will change the texture of the bars.
Yes. Rolled Oats will also work if you do not have quick oats.
Storage recommendations
- Storing: Place your oatmeal Raspberry bars in an airtight container for up to 3 days at room temperature. Any longer than that, store in the refrigerator for up to 7 days.
- Freeze: Once completely cooled, place in an airtight container in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit in the fridge or at room temperature before eating.
More healthy dessert recipes
- Greek Yogurt Fruit Dip
- Brownie Cookies
- Cranberry Oat Bars
- Keto Chocolate Chip Cookies
- Healthy Cowboy Cookies
- Gluten-Free Monster Cookies
- Keto Cinnamon Rolls
- Carrot Cake Cookies
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Raspberry Oatmeal Bars
Ingredients
- 1 ½ cup flour, all-purpose, whole wheat, spelt, or gluten-free
- 1 ½ cup instant oats
- ½ cup coconut oil, melted
- ⅓ cup honey, agave, or maple syrup for a vegan option
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- ⅓ cup coconut sugar, brown sugar, or cane sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup sugar-free raspberry preserves, or you may use any other flavor of your choice.
Optional add on: 1 Cup fresh raspberries
Instructions
-
Preheat the oven to 350°F.
-
In a large bowl, add all the ingredients except for the preserves you will be using for the filling. Using a spoon or spatula, toss everything together until they are combined.
-
Next, spray an 8×8-inch baking pan with non-stick spray. Or line it up with parchment paper (as seen in the video)
-
Using a spatula, pour about ⅔ of the mixture onto the pan. Then using either your hands or the spatula, press the mixture into the bottom of your pan until it is even throughout.
-
Using a spoon, spread the preserves all over the oat/flour mixture and avoid spreading it too close to the edges. This will prevent the preserves from burning and sticking to the pan. At this point if you want to add in some fresh raspberries you can. Then press them down a bit.
-
To add the remaining mixture, use your hand or a silicone spatula to spread them over the preserves in a crumble-like fashion. Gently press down the crumbles to lightly stick to the preserves.
-
Place the pan in the oven and bake for 25-30 minutes or until they are lightly browned on the top.
-
Remove from the oven, place the pan onto a cooling rack, and allow it to cool completely.
-
Cut the oat bars into 9 even square pieces and serve!
Video
Notes
- Storing: Place in an airtight container for up to 3 days at room temperature. Any longer than that, store in the refrigerator for up to 7 days.
- Freeze: Once completely cooled, place in an airtight container in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit in the fridge or at room temperature before eating.
- You can add 3/4 cup or 1 full cup of preserves if you like.
- Note: I didn’t add fresh raspberries when I originally created this recipe. So it isn’t included in the images. But as I was shooting the video I had some fresh raspberries that I had on hand and I figured why not? I was amazed at how much more delicious they turned out. But you do not have to add them in.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
