Raspberry Almond Oat Bars
Raspberry Almond Oat Bars are a healthier fruit dessert made with fresh juicy raspberries and a delicious almond oat crumb topping. This wholesome recipe is a favorite, because these tasty treats are easy to make and under 150 calories each!
This post is generously sponsored by Coach’s Oats and I was compensated for my time in developing this recipe. Thank you for supporting the brands that make this possible!
A bewitching cross between a soft cookie bar and a streusel-topped crumb bar, these Raspberry Almond Oat Bars are the perfect use for the fresh raspberries that are so wonderfully sweet and juicy this time of year.
HOW TO MAKE RASPBERRY ALMOND OAT BARS
This recipe is actually made up of two mini recipes that mesh together to create a batch of hearty, flavorful, gluten-free & vegan bars. We start with raspberry jam. It’s only 3 ingredients and is super easy to whip up, but if you’d rather, feel free to use your favorite grocery store jam.
Next up, we’ve got the almond oat crust. The top and bottom crust of the bars come together in a blender or food processor and only requires 6 ingredients. To make the base of these oatmeal bars, I used almond flour/meal and Coach’s Oats because I knew I wanted to make these with whole grains so that they’d work as a quick grab-n-go breakfast idea.
You may remember my favorite oatmeal options made with Coach’s Oats. But if you haven’t heard of Coach’s Oats before, it’s your lucky day because these oats are absolutely wonderful. And technically, they’re not even oats, they are actually groats. Groats are an oat kernel with the hull removed.
Coach’s Oats are specially prepared by toasting the groats to bring out the natural sugars to the surface of the oat, then cracked into small pieces. This patented Cracked n’ Toasted™ process means that Coach’s Oats are never mushy, always naturally delicious and cook in just 3 to 5 minutes on a stove top or in the microwave. You can read more about the difference in their oats right here.
This crust turned out so good, my kiddos were shoveling spoonfuls out of the food processor to “taste test”. We almost got to the point where so much of the dough was gone, I was getting a little worried that we weren’t going to have enough left to make the bars.
Once you’ve made the jam and crust, all that’s left to do is spread it out in an 8×8″ pan. The dough is a little tricky to work with, but I’ve found if you dampen your hands just a little, it’s way easier. I used a little over half of the crust mixture for the bottom, then used a spatula to evenly spread out all of the jam and last spooned out dollops of the leftover crust mixture over the top. Do the best you can to spread out the top crust, but don’t worry about making it perfect. I actually love that these oatmeal bars have a rustic, not so perfect, look.
Made with Coach’s Oats, almond flour, and a little added coconut sugar (the sweetness of the bars comes almost entirely from the fresh raspberries themselves), these healthy oatmeal bars are wholesome enough for breakfast or an afternoon snack. Try one warmed up with a dollop of Greek yogurt or a drizzle of almond butter. However, if you feel the need to garnish them with a scoop of vanilla ice cream, you have my blessing!
Want more healthy treat bars, try these favorites:
- Healthy Chocolate Chip Oatmeal Bars
- Banana Date Blondies
- Blueberry Crumb Bars from Paleo Running Momma
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #kimscravings on Instagram. Enjoy, friends!
- 2 cups raspberries, fresh or frozen*
- 2 tbsp maple syrup
- 2 tbsp chia seeds
- 1 cup Coach's Oats
- 1 cup almond meal/flour
- 1/2 cup unsweetened applesauce
- 1/3 cup coconut palm sugar**
- 1 tbsp olive, avocado or melted coconut oil
- 1/4 tsp salt
- Add raspberries, maple syrup and chia seeds to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, and bring to a boil, stirring occasionally, about 5 -10 minutes. Use your spoon to break them apart, if desired.
- Once thickened, remove from heat and set aside.
- Preheat your oven to 325 degrees F. and prepare an 8x8 baking dish by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.
- Add the oats and almond flour to a high-speed blender or food processor and process on high for about 10 seconds, or until the oats have broken down into the consistency of a fine flour. Add the remaining crust ingredients and continue processing for about 20 - 30 seconds until a sticky dough begins to form. Stop and scrape down the sides as necessary.
- Transfer over half (about 2/3) of the dough into your prepared baking pan, using damp fingers or a damp spatula to ensure that it is pressed down tightly and evenly. The dough is sticky and using damp fingers work best. Spoon the chia jam over the crust, and use a spatula or knife to spread it evenly. Don't go right up against the pan (to prevent burning). Top with remaining dough by dropping it on top, and then using your spatula to spread them out.
- Bake for 35 - 40 minutes, until the bars begin to turn golden brown. Remove from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Use a sharp knife to cut them into individual bars and store them in an airtight container at room temperature for up to 5 days, or wrap individually and freeze for up to 3 months.
* You can also use 3/4 cup store-bought jam if you don't have time to make your own. ** You can also use brown sugar.