Raspberry Oatmeal Bars are one the healthiest breakfast bars you can make. This is a vegetarian option but keep reading to know how to make them vegan if you’d like that option instead.
This raspberry oatmeal bar is made using fresh raspberries but it is totally fine to use frozen ones too. They came out looking and tasting delicious. They’ve got a nice and crumbly golden-brown crust with a tart and tangy raspberry center topped with a layer of oatmeal crumbs.
The recipe uses these ingredients:
To make the raspberry filling, you’ll need;
- Fresh/ Frozen Raspberries
- Lemon Juice
- Vanilla Extract (optional)
- Corn Starch
- White Granulated Sugar
And for the oatmeal crust and crumble layer, you’ll need;
- Rolled Oats
- All-Purpose Flour
- Butter (use coconut oil for vegan option)
- Brown Sugar
- Cinnamon (optional)
This recipe is enough portion to bake in an 8×8 square baking pan. So please be aware if you want to double the quantity or divide. It all depends on you.
I like to cut them into 9s and have 2 or 3 along with sliced fruits as breakfast or to have them as in-between meal snacks.
Raspberry Oatmeal Bars
For Raspberry Filling
- 1½ cups Raspberries
- 2 tbsp Corn Starch
- ¼ cup White Granulated Sugar
- 1 tbsp Vanilla Extract optional
- ¼ cup Lemon Juice
For Crumly Crust and Layer
- 1½ cup Rolled Oats
- 1 cup All-Purpose Flour
- 1 cup Butter (use coconut oil for vegan option) cubed, room temperature
- ¾ cup Brown Sugar
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1 tsp Cinnamon optional
- Set oven to 350 F/ 175 C and prepare a parchement-lined square baking pan.
- Combine raspberries, lemon juice, sugar, corn starch, and vanilla extract in a mixing bowl. Stir properly.
- Add into another mixing bowl rolled oats, flour, baking powder, brown sugar, salt, cinnamon powder and cubed butter.
- Combine all ingredients together with clean hands, mixing thoroughly till the butter is well incorporated into the dough and there are no more visible lumps.
- Pour mixture into a parchment-lined baking pan and push the dough down making sure it is even and flat.
- Pour over the raspberry filling. It may have started breaking down by now but make sure to pour everything along with the juices on top of the crust layer.
- Even the raspberry filling out with a spatula or spoon.
- Lastly, sprinkle the remaining oatmeal dough all over the top of the raspberry filling to cover it.
- Bake for 25 minutes in a 350 F/ 175 C preheated oven.
- Let it cool down in the pan for an hour, then transfer it to cool down further in the fridge for another hour.
- Gently lift out of the baking pan, set on a chopping board, and cut into the desired number of squares or bars. Serve.