Raspberry Oat Bars (Vegan and Gluten-Free)

Raspberry oat bars are tart, sweet, and crumbly and a healthy way to satisfy your craving for a sweet snack or quick breakfast. This easy recipe uses fresh or frozen raspberries, is naturally vegan, gluten-free, and made without added oil or vegan butter. 

Admittedly, I've been on a bit of a raspberry kick lately. First, raspberry salsa, then that divine raspberry chipotle sauce (making that for the holidays). But the inspiration for raspberry oatmeal bars was more vegan baked oatmeal and oatmeal breakfast bars.

I've made several batches of raspberry bars over the past month. Just perfecting the recipe, me (tee-hee). I can't tell you which is better: a pick-me-up first thing in the morning as a substitute for my bowl of granola and fruit or a post-walk 'you deserve a snack' vibe. The best part? They're so easy to make you don't even need a justification. 

Ingredients and Substitutions

• Raspberries. I used frozen raspberries for this recipe because I always stock up on them when they are on sale. You can also use fresh raspberries. Other recipes use raspberry jam, but I've not tried this substitute. 
• Orange Juice. Orange juice naturally sweetens the raspberries and adds moisture to the dry ingredients. I also use juice as an easy way to skip oil or vegan butter for the crispy topping on sweet potato casserole. 
• Oats. Rolled or old-fashioned oats have the best texture for making bars or baked oatmeal. 
• Almond Flour. Almond flour is made from blanched (skin-off) almonds. It's different from ground almonds (almond meal) made from whole almonds (skins on). For this recipe, finely ground almond meal is a good substitute. 
• Cornstarch. I used cornstarch to thicken the raspberry mixture. You can also use arrowroot, chia seeds, or ground flax seeds. 

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.

Recipe Variations

• This is an excellent recipe for experimenting with different kinds of fruit, such as blueberries, cranberries, strawberries, or mixed berries. 
• Looking for an easy, fancy dessert? Make the bars in ramekins, cool them, and top with vegan ice cream or whipped topping.  

Step-by-Step Instructions

Mix 2 tablespoons of orange juice and 1 tablespoon of cornstarch in a measuring cup. Simmer the raspberries, maple syrup, and orange juice mixture in a small saucepan for 15-20 minutes.

Combine the oats, almond flour, coconut sugar, salt, vanilla, and orange juice. 

Spread half the oat mixture on the bottom of a small, 5.5x8-inch baking dish. 

Add the raspberry filling in an even layer. 

Use your fingers to spread the rest of the oat mixture over the top. 

Bake for 30-35 minutes. 

Pro Tips

• I usually thaw frozen raspberries for a few hours on the counter. If you forget (as I’ve done), add them to the pan and stir frequently until they thaw and break down.
• ​Mash the raspberries with the back of a spoon as they simmer. The mixture should resemble jam. Fresh raspberries may take a few minutes longer, with more dedicated mashing to break down. 
• After baking, place the dish on a wire rack and let it cool to room temperature before cutting them.
• Almond flour readily absorbs moisture, so stick to ½ a cup of orange juice. If the oat mixture has extra moisture when you squeeze it, add more oats or almond flour. 

Storage

Store raspberry bars in the original baking dish, covered with plastic wrap or aluminum foil, or in an airtight container. They can safely be stored at room temperature for 2-3 days or 4-5 days in the refrigerator. 

Frequently Asked Questions