Raspberry Oat Bars are the kind of dessert that feels like a warm hug on a cold day. Imagine sinking your teeth into a chewy, buttery base topped with sweet, tart raspberries and a buttery crumb that crumbles just right. These bars boast a wonderful balance of flavors and textures: the nutty oats add a satisfying chew, while the ripe raspberries burst with juicy goodness. Perfect for breakfast fuel, an afternoon snack, or a delightful dessert, they’re sure to become a favorite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Raspberry Oat Bars
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Raspberry Oat Bars

I remember the first time I made Raspberry Oat Bars. It was a sunny afternoon, and I had a sudden craving for something sweet but wholesome. These bars were born out of what I had in my pantry and a strong desire to use up some fresh raspberries. It was a hit then, and I love how easy they are to whip up. You just can’t go wrong with this simple yet irresistible treat.

Why You’ll Love This Recipe

Simple & Quick: Ready to enjoy in about 45 minutes, including bake time!
Irresistible Flavor: The combination of sweet and tart from the raspberries creates a flavor explosion with every bite.
Eye-Catching Appeal: The beautiful layers of crumb and juicy raspberry filling make these bars visually stunning.
Flexible Serving: Perfect for any occasion—enjoy them at breakfast, as a snack, or serve at gatherings.
Diet-Friendly Options: Substitute with gluten-free oats for a delightful gluten-sensitive treat.

Ingredients You’ll Need

2 cups all-purpose flour – This gives the bars structure. You can swap with a gluten-free flour blend if needed.
2 cups rolled oats – Opt for gluten-free oats if you’re avoiding gluten; they add texture and heartiness.
1/2 cup granulated sugar – For sweetness in the crust. You could use coconut sugar for a more caramel-like flavor.
1/2 cup light brown sugar – Brings extra moisture and depth of flavor; dark brown sugar works too.
1 teaspoon cinnamon – A pinch of warmth that compliments the raspberries beautifully.
1/2 teaspoon baking soda – Helps the bars rise slightly, giving them a chewy texture.
1/2 teaspoon salt – Enhances the sweetness and balances the flavors perfectly.
1 cup unsalted butter, room temperature – Essential for that rich, buttery flavor. Make sure it’s soft, not melted.
1 teaspoon vanilla extract – Adds a comforting aroma and flavor; pure extract is best.
2 1/2 cups fresh or frozen raspberries – Fresh is best, but frozen works well; just let them thaw slightly before using.
7 tablespoons seedless raspberry jam – Adds sweetness and makes the filling easier to spread. Choose your favorite flavor for a twist!
1/2 teaspoon vanilla extract – For another layer of flavor in the filling.
Pinch of salt – Just a bit to enhance the freshness of the raspberries.

How to Make Raspberry Oat Bars

Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease an 8″x8″ pan and line it with parchment paper for easy removal later.

Mix dry ingredients: In a large mixing bowl, combine 2 cups flour, 2 cups rolled oats, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Stir well until everything is evenly blended; this ensures a well-mixed base.

Cut in butter: Next, take 1 cup of room-temperature unsalted butter and cut into small cubes. Add these cubes to the dry mixture and use your fingers to work the butter into the mix. Keep going until it resembles coarse crumbs or starts clumping together; you want it to hold together slightly when squeezed.

Add vanilla: Once you have that crumbly texture, drizzle in 1 teaspoon of vanilla extract. Combine it using your hands or a spoon—it might seem like a lot for an 8″x8″ baking pan, but it will come together nicely.

Press into the pan: Scoop out about 2/3 of the dough—roughly 582 grams or 2 2/3 cups—and evenly press it into the bottom of your prepared pan. Make sure it’s compact to form a sturdy crust.

Prepare the filling: In a small bowl, mix together 2 1/2 cups raspberries and 7 tablespoons of raspberry jam along with an additional 1/2 teaspoon of vanilla extract and a pinch of salt. Mixing it now prevents the raspberries from thawing too much and turning mushy.

Spread the filling: Gently spread the raspberry mixture over the crust you just prepared. Be sure to leave a little space—about 1/3 inch—around the edges to prevent spillage during baking.

Top with crumble: Crumble the remaining dough over the raspberry filling, spreading it evenly. Lightly press the topping into the jam; this helps avoid burnt bits on top while still letting the jam bubble beautifully.

Bake: Place your pan in the preheated oven and bake for 30-40 minutes. Look for a golden-brown crust with some bubbling at the edges to know it’s time to take them out.

Cool and chill: Remove the pan from the oven and allow the bars to cool completely in the pan on a cooling rack, about 2 hours. Once cooled, chill in the refrigerator for at least 2-3 hours or even overnight for the best texture before cutting into squares.

Storing & Reheating

To store your delicious raspberry oat bars at room temperature, keep them in an airtight container for up to 5 days. For longer shelf life, they can be refrigerated, but make sure they’re in a well-sealed container. If you plan to freeze them, slice the bars into squares and arrange them in a single layer, then transfer to a freezer-safe container. These can be kept for up to 3 months. When you’re ready to enjoy, simply thaw them overnight in the fridge or let them sit at room temperature for about an hour. The flavors will be just as delightful!

Chef’s Helpful Tips

Keep your butter cold. If your butter becomes too warm while mixing, it can make the bars greasy.
Avoid overmixing once you’ve added the butter. You want a crumbly texture but not a dense dough.
Experiment with different jams! While raspberry is fabulous, blueberry or strawberry would also pair well.
Adjust the sweetness. If your raspberries are tart, you might want to increase the sugar in the filling slightly.
Make ahead: These bars can actually taste even better the next day as the flavors meld together!

Raspberry Oat Bars are a flavorful, straightforward treat that embodies the sweet and tart of life. With their wholesome ingredients, flexibility for various occasions, and that lip-smacking flavor, they invite you to savor each bite. I encourage you to give them a try and perhaps even add a personal twist. Enjoy the deliciousness straight from your kitchen!

Recipe FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work well. Just make sure to thaw and drain them slightly to avoid excess moisture in the filling. This way, your bars will still maintain that lovely texture and flavor.

Can I make these bars vegan?

Yes! You can substitute the butter for vegan butter or coconut oil, and use a plant-based yogurt or applesauce in place of the jam for binding. Just keep in mind that the texture may be slightly different, but the flavor will still be delightful!

How do I prevent my bars from sticking to the pan?

Using parchment paper is key! Make sure to leave some overhang so you can easily lift the bars out once they’re cooled. If you don’t have parchment, be sure to grease the pan well.

What should I do if my bars crumble when I cut them?

This can happen if the bars aren’t cooled and chilled long enough. Cooling thoroughly helps them set. If they still crumble, serve them in a bowl with a scoop of ice cream or yogurt to enjoy as a decadent parfait!

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Raspberry Oat Bars

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Author: Anna
Prep Time: 15 minutes
Cook Time: 285 minutes
Total Time: 5 hours
Yield: 16 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Raspberry Oat Bars combine sweet raspberries with a crunchy oat crust for a delicious snack that’s easy to make. Perfect for sharing or enjoying at home!

Ingredients

Scale

2 cups (250 grams) flour
2 cups (180 grams) rolled oats
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) light brown sugar
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (225 grams) unsalted butter
1 teaspoon vanilla extract
2 1/2 cups (355 grams) fresh or frozen raspberries
7 tablespoons (125 grams) raspberry jam
1/2 teaspoon vanilla extract
pinch of salt

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Instructions

Preheat the oven to 350 F (175 C) and line an 8"x8" pan with parchment paper.
In a mixing bowl, combine flour, oats, granulated sugar, brown sugar, cinnamon, baking soda, and salt.
Add butter cubes to the dry mixture and mix until combined.
Drizzle vanilla extract over the dough, mixing it in to form a cohesive dough.
Press about 2/3 of the dough into the prepared pan to form the crust.
In a small bowl, mix together the filling ingredients.
Spread the raspberry filling over the crust, leaving a small border around the edges.
Sprinkle the remaining crumble mixture over the raspberry layer, pressing it lightly into the jam.
Bake for 30-40 minutes until golden brown and bubbly around the edges.
Allow the bars to cool completely in the pan for about 2 hours before cutting.

Notes

For a gluten-free option, use gluten-free rolled oats.
These bars can be stored in an airtight container in the fridge for up to 5 days.
To freeze, slice into squares and freeze in a single layer; good for up to 3 months.