Raspberry Oat Bars
Raspberry Oat Bars hold a special place in my heart, each bite bursting with sweet-tart flavor and wholesome textures. These delightful treats perfectly combine the crispy crunch of oats with bursts of juicy raspberries, making them an irresistible snack or dessert. You can enjoy them any time of day—whether as a satisfying breakfast on the go or a delightful afternoon treat paired with tea or coffee. Trust me; they’re far superior to anything you’ll find in a store!
Table of Contents
I came across this recipe one rainy afternoon while craving something sweet yet comforting. After a few tweaks, these Raspberry Oat Bars became my family’s favorite! They’re quick to whip up (just 15 minutes of prep!), budget-friendly, and easy enough for bakers of any skill level. The warm, cozy aroma that fills your kitchen while they bake commits to making your heart smile. I can’t wait for you to try this recipe!
Why You’ll Love This Recipe
- Simple & Quick: Prep time is only 15 minutes, making it perfect for busy days.
- Irresistible Flavor: A heavenly mix of sweet raspberries and buttery oats makes each bite comforting.
- Eye-Catching Appeal: The beautiful red and golden layers create an impressive display for gatherings.
- Flexible Serving: Great for breakfast, snacks, or dessert—perfect anytime you need a treat!
- Diet-Friendly Options: Easily adapt with gluten-free oats for a scrumptious gluten-free version.
Ingredients You’ll Need
- 2 cups flour: Use all-purpose flour for a classic texture, or substitute with a gluten-free blend if needed.
- 2 cups rolled oats: Opt for gluten-free oats if you want to keep this recipe gluten-free.
- 1/2 cup granulated sugar: This balances the tartness of the raspberry jam, contributing to the overall sweetness of the bars.
- 1/2 cup light brown sugar: Brown sugar adds a lovely moistness and depth of flavor.
- 1 teaspoon cinnamon: This warm spice enhances the oat mixture beautifully!
- 1/2 teaspoon baking soda: Helps the bars rise slightly, keeping them light and fluffy.
- 1/2 teaspoon salt: Balances flavors and enhances the sweetness.
- 1 cup unsalted butter (room temperature): Essential for creating a rich, buttery base; avoid using margarine for the best results.
- 1 teaspoon vanilla extract: Adds warmth and depth to the overall flavor profile.
- 2 1/2 cups fresh or frozen raspberries: These tiny gems lend a burst of flavor; if using frozen, there’s no need to thaw.
- 7 tablespoons raspberry jam: I recommend using seedless for a smoother texture, but any favorite jam works well.
- 1/2 teaspoon vanilla extract: A bit more vanilla brings everything together.
- Pinch of salt: It subtly enhances all the flavors.
How to Make Raspberry Oat Bars
Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8″ x 8″ pan with parchment paper for easy removal and cleanup.
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 until everything is nicely blended.
Incorporate Butter: Cut 1 cup unsalted butter into small cubes and add it to the dry blend. Using your fingers, work the butter into the mixture until it resembles coarse crumbs and starts to clump together when squeezed.
Blend in Vanilla: Drizzle 1 teaspoon vanilla extract over the crumbly mixture and use your hands or a spoon to combine it well. This should look like a lot for such a small pan, but trust the process!
Form the Crust: Scoop about 2/3 of the dough, approximately 582 grams (or 2 2/3 cups), into your lined pan. Press it firmly and evenly into the bottom to create a solid crust.
Prepare the Filling: In a small bowl, mix together 2 1/2 cups raspberries and 7 tablespoons raspberry jam. This step ensures even temperature, keeping the raspberries intact for when they bake.
Spread Over the Crust: Evenly spread the raspberry-jam filling over the crust, leaving about a 1/3-inch border around the edges to prevent spilling.
Top It Off: Crumble the remaining oat mixture over the filling, lightly pressing it down without flattening too much. This helps create a barrier to keep any sharp oat bits from burning.
Bake: Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the jam is bubbling at the edges. You’ll know it’s ready when your kitchen is filled with a heavenly aroma!
Cool and Chill: Remove from the oven and allow the bars to cool completely in the pan on a cooling rack, which takes about 2 hours. For the best texture, chill in the fridge for at least 2-3 hours or overnight before slicing.
Storing & Reheating
To store your Raspberry Oat Bars, keep them in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to 5 days. Just line a container with parchment paper for easy removal! If you want to freeze them, slice into squares and freeze them in a single layer before transferring to a freezer-safe container. These treats can last for up to 3 months! To enjoy, thaw overnight in the fridge or let them sit out at room temperature for about an hour.
Chef’s Helpful Tips
- Slice the bars after chilling overnight for cleaner cuts and a prettier presentation.
- Ensure the butter is at room temperature for smoother incorporation; cold butter can lead to a crumbly texture.
- For a twist, you can substitute half the raspberries with blueberries or blackberries.
- Want a little extra crunch? Add some chopped nuts to the crumble topping!
- For a sweeter treat, drizzle a thin icing over the cooled bars—fantastic for special occasions.
Raspberry Oat Bars are not just delicious; they are wonderfully versatile, allowing you to switch fruits and toppings as suits your pantry and preference. They offer a lovely homemade touch that’s hard to beat! Whatever the occasion, I encourage you to make these bars and enjoy the lovely flavors of fresh raspberries and the satisfying crunch of oats. Happy baking!
Recipe FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work beautifully in this recipe. There’s no need to thaw them beforehand; you can mix them in directly. Just keep in mind that they might release more juice than fresh raspberries, but that will enhance the flavor even more!
Can I make this recipe vegan?
Yes! To make these Raspberry Oat Bars vegan, substitute the butter with a dairy-free alternative like coconut oil or margarine. Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) if desired. The taste remains wonderful and worth trying!
How do I store leftovers?
Keep your Raspberry Oat Bars in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. They also freeze well! Just freeze them in a single layer and store in a freezer-safe container for up to 3 months.
What can I serve with these bars?
These bars are delightful on their own, but you could take them up a notch! Try pairing them with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of tea or coffee makes for a lovely combo anytime. Enjoy!
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📖 Recipe Card
Raspberry Oat Bars
- Prep Time: 15 minutes
- Cook Time: 285 minutes
- Total Time: 5 hours
- Yield: 16 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
These Raspberry Oat Bars are a perfect blend of sweet and tart flavors, featuring fresh raspberries and a crumbly oat base. They’re easy to make and ideal for snacks or dessert!
Ingredients
- 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
Instructions
- Preheat the oven to 350 F (175 C). Line an 8"x8" pan with parchment paper.
- In a large bowl, combine flour, oats, granulated sugar, brown sugar, cinnamon, baking soda, and salt until well mixed.
- Cut butter into small cubes and add to the dry mix. Use your fingers to incorporate the butter until the mixture holds together when squeezed.
- Drizzle vanilla extract over the dough and work it in to form a cohesive mixture. It may seem like a lot for the pan size, but it is correct.
- Scoop about 2/3 of the dough into the prepared pan, pressing it firmly to create the crust.
- In a small bowl, mix all the filling ingredients to prevent raspberries from thawing.
- Spread the raspberry filling on top of the crust, leaving a small border around the edges to avoid overflow.
- Sprinkle the remaining crumble mixture over the jam and lightly press it in without flattening it too much.
- Bake for 30-40 minutes until golden brown on top and the jam bubbles at the edges. Let cool in the pan for about 2 hours.
- Once cooled, chill for 2-3 hours or overnight before cutting into bars.
Notes
For gluten-free, use certified gluten-free oats.
These bars can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
