Irresistible Raspberry Oat Bars featuring a cookie-like crust, sticky raspberry jam filling, and oaty, nutty, streusel-like topping. Easy to make in one-bowl and so delicious!
Raspberry Oat Bars are really quick to prep and irresistibly delicious! We're talking sweet, sticky, jammy, nutty, toasty and crumbly.
Most importantly though they are easy because the crust doubles as the crumbly, streusel-like topping, and we are using a jar of jam for the filling. They can be mixed up and in the oven in no time! Perfect for dessert or snacks.
Raspberry Bars have never been so easy! Grab a jar of raspberry jam and some pantry staples and you're good to go. Here's exactly what you will be needing:
And a few ingredient notes:
- Raspberry jam - I love using raspberry preserves/jam but classic strawberry, blackberry, fig or apricot would be awesome too. Use your fave! It's no secret that my favourite brand is Bonne Maman!
- Oats - Rolled oats or old fashioned oats. I don't recommend using quick oats.
- Flour - You can use all purpose flour, wholewheat, spelt or gluten-free 1 to 1 baking flour. I love to use spelt because it's nutty flavour really works well with the other ingredients.
- Oil - Any liquid oil or melted vegan butter will do. I like to use melted coconut oil for the extra flavour.
- Sugar - Any will do. Brown sugar, white, cane, turbinado or coconut.
- Ground flax - This must be ground and not whole flax. This is my go-to secret ingredient in cookies or cookie-like recipes for binding and texture. Nothing else works as well so don't sub it.
How To Make Raspberry Oat Bars
This recipe is really simple to make. Only one bowl is required and it can be ready to bake in no time at all.
First up you need to mix up the crust (which doubles as the topping), then press some of it tightly into the bottom of the prepared pan. Follow that up with a layer of raspberry jam, and then lastly, crumble the remaining oat mixture all over to make the topping. Then into the oven they go. Simple!
Success Tip - I recommend using a metal pan and not a glass baking dish to get the best texture on the bottom crust. An 8 x 8 inch pan is perfect.
Storing Leftover Bars
Store leftover bars either covered in the pan you baked them in, or transfer to an airtight container. They will keep for up to 2 weeks in the refrigerator.
Serve your Raspberry Bars just as they are or with a drizzle of vegan custard or a dollop of dairy-free vanilla ice-crea.
More Bar Recipes
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Raspberry Oat BarsAuthor:
- 2 cups (180 grams) rolled or old fashioned oats , certified gluten-free if necessary
- 1 cup (125 grams) flour , all purpose (plain flour in the UK), wholewheat, spelt, or GF baking flour
- 2 tablespoons ground flaxseed
- ½ cup (46 grams) shredded coconut
- ¾ cup (90 grams) chopped walnuts , or pecans
- ½ cup (100 grams) sugar , white, cane, turbinado, brown or coconut
- ½ teaspoon fine sea salt
- 1 teaspoon baking powder
- ½ cup (120 mls) liquid oil , or melted vegan butter
- 9 tablespoons water
- 1 cup (325 grams) raspberry jam
- Preheat oven to 350°F (175°C) and line an 8 x 8 inch metal pan with parchment paper, leaving enough excess around the edges to use as lifting handles.
- To a large bowl add the oats, flour, ground flaxseed, shredded coconut, chopped walnuts, sugar, salt and baking powder. Stir well to combine.
- Add the oil and water then mix well to make a moist, crumbly mixture.
- Spoon about ⅔ of the mixture into your prepared pan and press down really well so it is well compacted and level.
- Spoon on the raspberry jam and spread it all over evenly.
- Now use your hands and sprinkle the remaining oaty mixture loosely over the top. Little gaps over the jam are fine.
- Bake for 30 to 35 minutes or until nicely golden around the edges.
- Remove from the oven and allow to cool in the pan.
- Lift out of the pan using the excess paper as handles and cut into 9 bars.
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.
This recipe was originally published on February 19th, 2016. I've since updated the post & republished it. The recipe itself remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!