Raspberry Oatmeal Bars
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!
Servings: 16 bars
Small mixing bowl
Medium mixing bowl
8 x 8 inch baking pan
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)
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!
- 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.