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Raspberry Oat Bars

These Raspberry Oat Bars are perfectly sweetened with maple syrup and fresh raspberries. The oat crumble base is chewy and beautifully paired with the raspberry filling.
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 53 minutes
Servings 9 squares

Ingredients

base/crumble top

  • 1 1/2 cups almond flour
  • 1 1/2 cups oats
  • 1/4 cup maple syrup
  • 8 tbsp coconut oil (NOT melted)
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • pinch of salt

raspberry filling

  • 2 cups fresh raspberries
  • 3-4 tbsps maple syrup
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp arrowroot powder/corn starch

Instructions

  • Preheat the oven to 350ºF and line an 8x8 pan with parchment paper.
  • Prepare the base/crumble mixture. Add the almond flour, oats, maple syrup, sea salt, cinnamon, and solid coconut oil to a bowl. Use your hands to combine the ingredients and to break down the coconut oil. The end result should resemble a crumble that sticks together. Take roughly 1 cup of this crumble mixture and set it to the side. This will be added on top of the raspberry filling later.
  • Take the rest of the crumble mixture and add it to the 8x8 pan. Using your fingers, press the mixture evenly into the pan. Place it in the oven for 10-12 minutes, until the edges are looking brown.
  • While the base is cooking, prepare the raspberry filling.
  • Add the raspberries, maple syrup, lemon zest, and lemon juice to a saucepan over medium-high heat. You want to bring this mixture to a light boil for 1-2 minutes. At this point, take a whisk and begin to break up the bigger pieces of raspberries (leaving some different sized pieces for appearance). Then reduce the heat to a medium-low setting. At this point add the arrowroot powder and whisk to combine. Leave the mixture on the medium-low setting for roughly five minutes until it has thickened slightly.
  • Once the base is out of the oven, let it cool for 5 minutes at least, and then add the raspberry filling. Using a spatula, evenly spread the raspberry filling over the top of the base. Then take the 1 cup of crumble you set aside at the beginning and add it on top of the raspberry filling. Place back in the oven for 22-24 minutes. At 22 minutes the raspberry filling should be bubbling and the crumble on top should be golden.
  • IMPORTANT: Let the crumble bars cool COMPLETELY before slicing them. Let them cool for 20 minutes on the stove and then transfer the pan to the fridge for roughly 1 hour to set.
  • Store the bars in the fridge.