These Raspberry Oatmeal Bars are made with simple ingredients and are done in under 45 minutes. They're perfect for breakfast on the go or as a sweet treat throughout the day.
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🌟Why You'll Love this Recipe
- Are you looking for a baked good that you can eat for breakfast? I've got you! These raspberry oatmeal bars are simple to make and have a delicious homemade raspberry filling.
- They are perfect to grab for a quick breakfast, snack or dessert! If you like these, you will also enjoy my Cranberry Oatmeal Bars and Triple Berry Crisp.
🥘Ingredients and Substitutions
- Oats. Old-fashioned rolled oats or quick-cook oats will work for these raspberry crumble bars.
- Flour. I used all-purpose flour but gluten-free flour will be a great substitute.
- Maple syrup. Use real maple syrup, not artificial syrup. Honey or agave will are great options for a sweetener if you don't have syrup.
- Coconut oil. Ensure the coconut oil is melted.
- Raspberries. Frozen or fresh raspberries will work for this recipe.
See the recipe card below for the remaining ingredients and quantities.
📖Variations
- Switch up the fruit. You can use strawberries, blackberries, blueberries and even pitted cherries instead of the raspberries in these bars.
- Make them gluten-free. If needed, you can use gluten-free oats and flour for this recipe.
- Swap out the oil. If you don't have coconut oil, use avocado oil or another mild-flavored oil in its place.
🔪Instructions
Step 1: Add the crust ingredients to a bowl and mix everything until combined. Press into the bottom of the baking pan, saving some for the topping.
Step 2: Melt frozen raspberries in a microwave-safe bowl for 1-2 minutes until defrosted. Add the maple syrup and lemon juice to the bowl and use a potato masher or fork to mash the berries and mix the filling.
Step 3: Pour the raspberry filling into the pan.
Step 4: Crumble the remainder of the topping evenly over the top of the filling and bake until golden brown.
💭Recipe FAQs
Yes, you can add almonds, walnuts or even chocolate chips for additional texture.
Yes, these raspberry oatmeal bars can be served at room temperature or warm. If you prefer them warm, heat each bar in the microwave for a few seconds.
👩🏻🍳Baking Tips
- Use parchment paper to ensure the bars don't stick to the pan and can be removed easily.
- To keep the bars fresh, store them in an airtight container in the fridge for up to 5 days.
- The raspberry crumble bars can also be frozen for about 2 months.
- Let the bars cool completely before cutting them or they may crumble more easily.
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Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Raspberry Oatmeal Bars
See the full post for extra tips and photos
Ingredients
Crust
- 1 cup rolled or quick cook oats
- 1 cup oat flour, all-purpose flour or gluten-free flour
- ⅓ cup maple syrup
- ½ cup coconut oil, melted and cooled
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
Filling
- 2 cups fresh or frozen raspberries
- 2 tablespoons maple syrup
- ½ lemon, juiced
Instructions
Crust
- Preheat the oven to 350 degrees F and grease an 8x8 square baking pan with cooking spray.
- In a bowl, add all of the crust ingredients and mix everything until combined.
- Press the crust into the bottom of the pan, saving about ⅓ cup for the topping.
Filling
- If using frozen raspberries, melt them in a microwave-safe bowl for 1-2 minutes until defrosted.
- Add 2 tablespoons of maple syrup and the juice from ½ of a lemon to the bowl. Use a potato masher or fork to mash the berries and mix the filling.
- Pour the raspberry filling over the crust.
- Crumble the remainder of the topping evenly over top of filling and bake for 30-40 minutes or until golden brown.
- Let cool for a few minutes, cut into squares and enjoy!
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Sarah's Tips
- Use parchment paper to ensure the bars don't stick to the pan and can be removed easily.
- To keep the bars fresh, store them in an airtight container in the fridge for up to 5 days.
- The raspberry crumble bars can also be frozen for about 2 months.
- Let the bars cool completely before cutting them or they may crumble more easily.
Tera says
This recipe is amazing! It's become one of the most requested snacks in my home. I sub coconut oil for olive oil and is still delicious! Thanks a bunch!
Ruth says
I made this today, and my husband and I really enjoyed them. These will become a regular at our house. Fast, easy, tasty!
Sarah Holt says
Hi Ruth, so happy you both enjoyed these bars. They are great for breakfast, snacks and dessert!