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
Scale
- 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