These raspberry oatmeal bars are packed with whole grains, raspberries, and chia seeds for the perfect healthy snack or treat! Vegan and gluten-free.
I have enough raspberries in the freezer to feed a small village.
Raspberry jam. Raspberry pancakes. Raspberry smoothies. Raspberry ravioli. I’VE DONE IT ALL.
Last weekend I was perusing the blog for a work week snack and stumbled upon my beloved Blueberry Oatmeal Snack Bars recipe. I messed with the jam a bit, added a splash of almond extract, subbed raspberries for bloobs, and voila! The newest version of nomtastical fruit bars were birthed.
I chowed down on three bars plus thirty seven million crumbs the day I made them. The boyf proceeded to take three a day in his lil’ lunch box and before we knew it, they ceased to exist.
Do you know what that meeeeeeeans?
“Hey, boo? Would you mind not taking raspberry bars in your lunch today cuz like, I’ve only had three and they’re almost extinct.” INSERT TEAR DROP EMOJI HERE.
I’m a big fan of buying oat flour for convenience factor but you can certainly make your own by grinding old-fashioned oats in the blender. I think a portion of almond meal would be quite lovely here, too! I’ll be sure to try that when I make a….peach version.
Oh and the almond extract! Don’t you forget it. I wrote “optional” because I don’t want you to not make them if you’re only missing that one ingredient butttttttt I’m team almond all day err’ day so I highly recommend you use it. I use this Frontier almond flavor which is actually a bit lighter in taste, so I’d even bump it up to a teaspoon if you’re using that brand. Living on the edge here!!
This recipe has a) breakfast potential, b) snack potential, c) dessert potential, d) all off the above. D!!! I loved these warmed in the microwave with a scoop of vanilla ice cream.
What a dream!
All I want to know is why raspberry isn’t spelled “razberry” and why blueberry isn’t spelled “bluepberry.”Print
These raspberry oatmeal bars are packed with whole grains for the perfect healthy snack or treat! Vegan and gluten-free.
For the raspberry chia jam:
- 2 cups frozen raspberries
- 2 tbsp chia seeds
- 3 tbsp pure maple syrup
For the bars:
- 1 cup oat flour (GF if necessary)
- 1½ cups old-fashioned oats (GF if necessary)
- 2 tbsp coconut sugar (or brown sugar)
- ½ tsp cinnamon
- ¼ tsp salt
- ½ tsp baking soda
- ½ cup unsweetened applesauce
- ¼ cup pure maple syrup
- ¼ cup coconut oil, melted
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- Preheat oven to 325F. Grease an 8x8in baking dish with coconut oil or cooking spray.
- Heat a small saucepan over medium heat. Add raspberries, chia seeds and maple syrup. Cook for about 8-10 minutes, stirring often. Use a potato masher to smash berries for the “jam” layer. Set aside to cool (I usually put it in the fridge).
- Combine oats, oat flour, sugar, cinnamon salt, and baking soda in a large bowl.
- Add applesauce, maple syrup and coconut oil, vanilla, and almond extract, stirring to combine.
- Set aside a heaping half cup of the oat mixture and then spoon the rest evenly into the prepared pan. Top with raspberry chia jam, spreading evenly with a spoon or spatula.
- Drop the rest of the oat mixture on top.
- Bake for 30 minutes. Cool completely on a wire rack before cutting into 12 bars.
- Store in the refrigerator.