Go Back
+ servings
A stack of three fruit bars with a raspberry on top.
Print Recipe
5 from 13 votes

Raspberry Oatmeal Bars

Oatmeal Raspberry Bars are a mostly healthy recipe that begin with an oat-maple syrup crust that is layered with tart, juicy raspberries and topped with a buttery crumble. Pop them in the oven and bake to golden brown perfection.
Prep Time10 minutes
Cook Time30 minutes
Refrigeration2 hours
Total Time2 hours 40 minutes
Course: Dessert and Pastries
Cuisine: American
Servings: 16
Calories: 141kcal

Ingredients

Crust/Topping

  • 1 1/4 cup almond flour
  • 1 3/4 cup oats old fashioned
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon ground
  • 1/4 teaspoon salt
  • 1/2 cup + 1 tablespoon maple syrup
  • 1/4 cup + 1 tablespoon almond butter
  • 1 teaspoon vanilla extract

Raspberry Filling

  • 3 cups raspberries frozen
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 3 tablespoons cornstarch

Instructions

  • Preheat oven to 380°F and line a 8x8 square pan with parchment paper. Add a little olive oil, avocado oil or coconut oil to a paper towel or pastry brush and grease the parchment. Set aside.
  • In a large bowl, mix together the almond flour, oatmeal, baking powder, salt, and cinnamon. 
  • Next, add in maple syrup, almond butter, and vanilla extract. Mix with a wooden spoon until well combined. Press the crust into the bottom of the prepared pan with your fingers, keeping aside 1/2 cup to use as topping.
  • In a medium pot, add in frozen raspberries, lemon juice, and maple syrup. Cook for 3-4 minutes on medium heat, smashing up the berries. Add cornstarch and cook another minute. Pour raspberry mixture over the oat crust.
  • Take the remaining oat mixture and crumble it as evenly as possible over the raspberry layer.
  • Place the baking dish into the oven to bake for 30-35 minutes.
  • Remove the bars from the oven and place on a wire rack to cool. Once cooled down, place into the fridge for a few hours to harden. They will be easy to remove from the pan by lifting up the parchment. Cut into bars and enjoy!

Notes

 
  • Different sized pan. You can use an 9x9 square baking pan for thinner bars, but you will need to reduce cooking time.
  • Almond extract. Replace the vanilla extract with almond extract.
  • The bars will keep for 4-6 days in an airtight container in the refrigerator.
 
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. 

Nutrition

Calories: 141kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 101mg | Potassium: 118mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 1mg