Raspberry Bars
These Raspberry Bars are a delightful blend of sweet and tart, with a crumbly oat crust that makes them feel like a warm hug on a plate. I love how they use ...
Every time I make these Raspberry Bars, I’m reminded of summer picnics with my family, where we’d enjoy fresh berries straight from the farm.
There’s something so special about combining that fruity sweetness with a buttery oat crust, and the best part?
They’re super simple to whip up!
Perfect for a snack or a light dessert, these bars bring a little sunshine into any day.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using rolled oats and almond flour for a wholesome base, but feel free to swap in whatever you have on hand—like oat flour or even whole wheat flour! And if raspberries aren’t your jam, you could easily substitute with blueberries or strawberries.
Tips & Notes
- •I keep mine in an airtight container in the fridge, and they stay fresh for about a week!
- •If you want an extra touch, drizzle some melted dark chocolate on top after they cool.
Recipe Variations
- •Sometimes, I like to add a pinch of cinnamon to the oat mixture for a warm flavor twist.
- •If I'm feeling adventurous, I might mix in some chopped nuts for a crunchy topping.
Storage & Freezing
These Raspberry Bars are best stored in the fridge in an airtight container. They'll stay fresh for about a week—if they last that long! You can also freeze them for up to three months; just make sure to separate layers with parchment paper.
Frequently Asked Questions
Can I use frozen raspberries?
Absolutely! Just thaw them and drain any excess liquid before mixing with cornstarch.
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These Raspberry Bars are a delightful blend of sweet and tart, with a crumbly oat crust that makes them feel like a warm hug on a plate. I love how they use ...
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
- 2
In a large mixing bowl, combine the rolled oats, almond flour, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt. Stir until everything is well mixed.
- 3
Reserve about 1 cup of the oat mixture for the topping, and press the remaining mixture into the bottom of the prepared baking dish to form a crust.
- 4
In another bowl, gently mix the fresh raspberries with the cornstarch. Spread this raspberry mixture evenly over the crust.
- 5
Sprinkle the reserved oat mixture on top of the raspberries, covering them evenly.
- 6
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the raspberries are bubbling.
- 7
Let them cool in the pan for about 10 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack before slicing.
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