Raspberry Oat Bars (Vegan and Gluten-Free)

5 from 1 vote

Raspberry Oat Bars (Vegan and Gluten-Free)

Raspberry oat bars are vegan, gluten-free, and made without added oil or vegan butter for a healthy and easy way to satisfy your craving for a sweet snack or quick breakfast.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert, Snack

Cuisine: American

Diet: Vegan

Servings:

Calories: 238kcal

Author: Denise Perrault

Equipment

1 small baking dish or pan (I used a 5.5x8 inch baking dish)

Ingredients

2 cups raspberries thawed frozen or fresh (see note 1)
¼ cup maple syrup
2 tablespoons orange juice
1 tablespoon cornstarch
2 cups rolled oats
2 cups almond flour
1 cup coconut sugar
1 teaspoon vanilla extract
½ cup orange juice

US Customary - Metric

Instructions

Mix 2 tablespoons of orange juice and 1 tablespoon of cornstarch in a small dish or measuring cup.
Add the raspberries, maple syrup, and the orange juice cornstarch mixture to a medium saucepan. Heat on medium until the mixture starts to simmer. Continue simmering, stirring frequently and mashing the berries for 15-20 minutes until the sauce thickens and the raspberries break down.
Remove the raspberry mixture from the heat and stir it to let it cool a little while you prep the baking dish.
Preheat the oven to 350 F (176 C).
Combine the almond flour, oats, coconut sugar, and salt in a medium bowl and toss to combine.
When the raspberry mixture is thick, remove it from the heat.
Add the vanilla and ½ cup of orange juice to the oat mixture. Stir the mixture to moisten the ingredients.
Spread half the mixture on the bottom of a small baking dish (mine was 5.5x9 inches). Press it into the bottom using the back of a spoon.
Next, spread the raspberry filling evenly over the bottom layer.
Use your fingers to sprinkle the remaining oat mixture over the top, covering the raspberry layer.
Place the baking dish in the oven and bake for 30-35 minutes until the top is brown. Remove from the oven and cool on a wire rack before cutting.

Notes

Thaw frozen raspberries in a bowl on the counter or overnight in the refrigerator. If you add partially frozen raspberries when making the filling, stir them frequently until they thaw and break down. It will just take a few more minutes.
Nutritional information is based on 12 servings. The number of bars depends on the size of the pan you use and how small you cut them.
To store, cover the baking dish with plastic wrap or aluminum foil or transfer the bars to an airtight container. Store at room temperature for 2-3 days or in the refrigerator for 4-5 days.
Try this recipe with a variety of berries, including blueberries, cranberries, or mixed berries. You may need to adjust the amount of maple syrup depending on the type of berry.

Nutrition