Last Updated on July 6, 2020 by Kathryn Donangelo
These Raspberry Oatmeal Bars are filled with a wonderful raspberry filling and topped with a buttery oatmeal topping. These bars make an amazing breakfast, snack or dessert!
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I love how easy these Raspberry Oatmeal Bars are to make. They are relatively healthy and require minimal ingredients that are most likely already in your pantry. These bars are wholesome, totally satisfying, and everything you want in an oatmeal bar.
This recipe is exceptionally easy to make since the bottom crust of these bars and the oat crumble on top is the same. The filling is simply made with raspberries- that’s all! If you want your bars to be more sweet than tart I recommend adding 1/4 cup of sugar.
I love how these bars are sweet from the oatmeal crumble and tart from the raspberry filling. These Raspberry Oatmeal Bars are not overly sweet and perfect for a grab and go snack or breakfast. They will also satisfy your sweet tooth!
WHAT YOU NEED TO MAKE THESE RASPBERRY OATMEAL BARS
- Butter
- Vanilla extract
- Flour
- Oats
- Honey
- Brown sugar
- Cinnamon
- Nutmeg
- Raspberries
PRO TIPS
- This recipe is best if you use old fashioned oats, not instant oats.
- You could make this recipe even healthier by using whole wheat flour instead of all-purpose flour and using coconut oil instead of butter.
- If you prefer your raspberry filling to be sweeter, add 1/4 cup of granulated sugar to the mashed raspberries.
- If you want to add additional fiber, add 1 tablespoon of chia seeds to the raspberry filling and 1 tablespoon of flax seeds to the oat crumble mixture.
- This recipe could be made gluten-free and vegan by using gluten-free oats and coconut oil instead of butter.
LEFTOVERS
To store leftover Raspberry Oatmeal Bars, layer the bars between waxed paper in an airtight container and store in the refrigerator. These bars will last up to 5 days. When ready to eat the bars, remove from refrigerator and bring back to room temperature before eating.
You can freeze the bars for up to 3 months. When ready to eat, bring the bars to room temperature and enjoy.
LOOKING FOR OTHER HEALTHY BREAKFAST OR SNACK RECIPES? TRY THESE!
- Superfood Breakfast Bars
- Cranberry Almond Energy Bites
- Peanut Butter Oatmeal Cookie Bites
- Healthy Peanut Butter Oatmeal Cookies
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Raspberry Oatmeal Bars
Equipment
- Small mixing bowl
- Medium mixing bowl
- Spatula
- 8 x 8 inch baking pan
Ingredients
To make the crumble crust
- 6 Tbsp. melted butter or melted coconut oil
- 1 tsp. vanilla extract
- 1 cup all-purpose flour or whole wheat flour
- 1 3/4 cup old-fashioned oats (not instant)
- 1/2 cup honey
- 1/4 cup packed brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. nutmeg
To make the filling
- 2 cup fresh or frozen raspberries (make sure to thaw and drain excess water if using frozen raspberries)
Instructions
- Preheat oven to 350 degrees F. Line the bottom of an 8 x 8 inch baking pan with parchment paper or with cooking spray.
- To make the crumble crust, mix together the flour, oats, honey, brown sugar, cinnamon and nutmeg. Stir until incorporated. Add in the melted butter and vanilla and stir until just combined. The mixture should be a little dry and crumbly.
- Reserve 1 cup of the mixture and set it to the side. This will be your crumble topping. Add the crumble crust oat mixture to the prepared baking pan. Firmly press the mixture evenly into the bottom of the pan.
- In a small bowl, mash together the fresh raspberries with a fork and spread evenly over the oat mixture.
- Sprinkle the remaining crumble mixture evenly over the top of the raspberries. Bake the bars for 25-30 minutes or until golden brown. Let the bars cool for 10 minutes and then cut into 9 large bars or 16 smaller bars. Enjoy!
Notes
- Make sure to use Old-Fashioned oats, not instant oats for this recipe.
- If you prefer your raspberry filling to be sweeter, add 1/4 cup of granulated sugar to the mashed raspberries.
- If you want to add additional fiber, add 1 tablespoon of chia seeds to the raspberry filling and 1 tablespoon of flax seeds to the oat crumble mixture.
- This recipe could be made gluten-free and vegan by using gluten-free oats and coconut oil instead of butter.
- You could make this recipe even healthier by using whole wheat flour instead of all-purpose flour and using coconut oil instead of butter.
I made this with whole wheat flour and coconut oil and followed recipe to a T! I did not add sugar to the raspberry’s and it was really good!
I am definitely going to make again!
I was actually surprised as most recipes people say are good aren’t but this surely was thank you and well done!
That is so great to hear and whole wheat flour sounds like a great alternative! So happy you loved this recipe! Thank you so much!