Healthy Raspberry Oatmeal Bars made with juicy fresh raspberries, sweetened with honey and a touch of brown sugar, and gluten free oats. These bars are the perfect treat that everyone will love!
Healthy Raspberry Oatmeal Bars with Fresh Raspberries
These healthy raspberry oatmeal bars are a delicious treat made with real food ingredients that I know you’ll love. These gluten-free bars have the perfect cookie crust and crumb topping that is made with almond flour, gluten-free rolled oats, and a touch of brown sugar.
The filling is made with fresh raspberries and just a touch of honey for sweetness. The best part is that these bars won’t take you a lot of time to make and you can easily modify them to be vegan if needed.
This recipe is gluten free and absolutely delicious. I know you’ll love it!
Gluten Free Cookie Crust Ingredients
Any great oatmeal bar starts with a delicious crust and the base of these delicious raspberry oatmeal bars is a simple 4-ingredient crust. The recipe for this crust also doubles as the topping, which means here’s no need to spend any extra time making a separate crumb topping for these bars!
Gluten Free Rolled Oats: Use certified gluten free if you are particularly concerned about making sure that these bars are certified gluten free.
Almond Flour: Use a blanched almond flour like this one for the best results
Butter: Dice the butter in small cubes before adding it to the mixing bowl to make combining the crust ingredients easier.
Brown Sugar: Dark brown sugar gives the crust and crumb topping just the right amount of sweetness. You could also sub coconut sugar if you prefer.
Fresh Raspberry Filling Ingredients
Raspberries: Pick juicy fresh raspberries for the best raspberry filling.
Honey: This adds the perfect touch of sweetness to the raspberry jam. Feel to use maple syrup instead of honey if you prefer.
Lemon Juice: Lemon juice adds a pop freshness and amplifies the raspberry flavor even more. If you want even more lemon flavor, you can add a little lemon zest to the jam.
Arrowroot Starch: Arrowroot starch thickens the raspberry jam and gets it to the perfect consistency. If you don’t have arrowroot you can use cornstarch instead.
Vanilla Extract: You can’t have any type of oatmeal bar without vanilla. Just one teaspoon adds so much flavor!
How to Make Healthy Raspberry Oatmeal Bars
Step One: The first step is to make the crust and crumble topping for the bars. To do this, add the almond flour, gluten free oats, brown sugar, and diced butter to a mixing bowl. Use your hands to work the butter into the flour, oats, and brown sugar until a dough like consistency forms.
Press two-thirds of the dough into a 8×8 baking pan that has been lined with parchment paper. Use your fingers to press the dough into an even layer. Once the crust has been pressed into the pan, place it in a 350 degree oven and bake for fifteen minutes. When the crust has finished baking, remove it from the oven and set aside.
Step Two: Next, it’s time to make the raspberry jam filling. Add the raspberries, vanilla extract, and honey to a medium saucepan. Use the back of a wooden spoon to mash the raspberries a bit. This will help to break them down and release their juices. Bring the raspberry mixture to a boil and let it boil for 5-7 minutes while constantly stirring.
Once the raspberries have all broken down and become a deeper color, make the slurry to thicken the jam. To make the slurry, whisk together the lemon juice and arrowroot starch in a small bowl until the arrowroot is completely dissolved. Remove the raspberries from the heat and then stir in the slurry. A thickened raspberry jam should form.
Step Three: Once the jam is done, pour it over the baked crust. Sprinkle the bars with the remaining one-third of the crumb topping. Bake the bars at 350 degrees for twenty to twenty-five minutes until the top is golden brown and the raspberry jam is bubbling around the edges.
Step Four: The last step in making these bars is maybe the hardest – letting the bars cool. For the best results, you want the bars to come to a complete cool before slicing. Once they are cool, use a sharp knife to slice the bars and enjoy!
Tips and Tricks for the Best Gluten Free Raspberry Oatmeal Bars
- Use parchment paper. Grease the pan a bit before adding the parchment paper to help the parchment paper stick to the bottom of the pan so it won’t slip around while you are pressing in the crust.
- Let the bars come to a complete cool before slicing. It will be super tempting to cut these bars before they come to a complete cool, but to get the best results you will need to let them come to a complete cool before slicing. To help speed up the process you can stick the bars in the fridge while they cool.
- Use a sharp knife to cut the bars. A sharp knife will help you make a clean cut and get through the thick bottom layer of crust.
- Store the bars in the fridge. There is a good chance that these bars will not even last that long, but just in case you have any leftovers, store them in the fridge for safe keeping.
Can I Use Frozen Raspberries For The Filling?
Yes! If you are using frozen raspberries, thaw them completely before using and then drain any extra liquid before adding them to the pan. If your jam filling does not seem to thicken up for some reason, add an extra teaspoon of arrowroot starch.
Can I Make These Bars Dairy Free?
Yes! You can substitute coconut oil for the butter in this recipe. For the best results, make sure the coconut oil is not melted so you can properly work the oil into the oats and almond flour and create the crust.
Will Other Fruits Work?
You can definitely give it a try! If you are thinking of using strawberries, you can follow this recipe for Strawberry Oatmeal Crumb Bars. If you are interested in using blueberries, try these Blueberry Pie Bars! Apples will likely work, but because apples do not have as much moisture in them as berries, you may not need to add as much cornstarch or cook them as long to make the jam.
I Don’t Have Almond Flour – What Else Can I Use?
I have only personally tested these bars with almond flour and oats but my suggestion would be to substitute either oat flour or your favorite gluten free flour blend in place of almond flour.
I hope you love this cozy cinnamon sugar pumpkin bread! I know it will quickly become a favorite. If you make this recipe, please leave a comment and rate the recipe below so others know how you liked it! xo
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Healthy Strawberry Oatmeal Bars
No Bake Lemon Blueberry Cheesecake Bars
Blueberry Pie Bars
Gluten Free Strawberry Crisp
No Bake Strawberry Cheesecake Bars
- Preheat an oven to 350 degrees.
- Add the almond flour, oats, sugar, and butter in a mixing bowl. Use your hands to work the butter into the flour, sugar, and oats until it is well combined and forms a dough like consistency.
- Press 2/3 of the crumb-crust mixture into a 8×8 pan lined with parchment paper. Bake the crust for 15 minutes, remove from the oven, and set aside.
- In a medium saucepan, combine the raspberries, honey, and vanilla extract over medium-high heat. Use a wooden spoon to mash the raspberries and break them down. Bring the raspberry mixture to a boil and then boil for 5 minutes while constantly stirring.
- When the raspberries have all burst and deepened in color, whisk the lemon juice and arrowroot starch in a small bowl to make a slurry. Turn off the heat, and pour the slurry mixture into the raspberry mixture. Stir until the raspberries have thickened into a jam like consistency.
- Pour the raspberry jam on top of the crust and use a spatula to spread it evenly over the crust. Sprinkle the remaining crumb topping evenly over the jam.
- Let the bars bake at 350 degrees for 25-30 minutes until the jam is bubbly around the edges and the top is golden brown.
- Let the bars come to a complete cool. Slice into squares and enjoy!
Keywords: raspberry crumb bars, raspberry bars, gluten free raspberry bars
Leave a comment
These were fantastic! The flavor took me back to my childhood.
I used to go to a French bakery multiple times a week as a child that made amazing raspberry streusel muffins, and have never found anything that even came close to the flavor (I’ve looked and tried). The flavor of these is pretty much spot on and absolutely amazing.
I did use real maple syrup instead of brown sugar in the base and topping since I don’t eat refined sugars, but I do that with most recipes with no change! Thank you for posting!
I’m so glad you loved them, Laura!
Made these for the first time! We Loved them! I used the Splenda brown sugar substitute and I did the coconut oil! added jus a little salt and 1/2 tsp cinnamon to the crust!-these are personal favorites to add when I substitute coconut oil for Butter! These bars would be excellent as the recipe goes too! I just had to fit within a few special diet boundaries!
Delicious!My husband loves raspberries and chocolate do you think adding chocolate chips would work.
Hi, Joanne! I think that could work!
Made both these, and the blueberry pie bars, and they were both excellent. Froze them, and reheated, and with a scoop of vanilla ice cream they were a big hit!
I made these just a day or two ago, and somehow love the leftovers even more each day that goes by! It’s delicious, easy, and fun to share with friends :).
I’m so glad you loved them!
These bars are so delicious! I made them specifically for one of my sons who has just started a dairy free diet. As I pulled them out of the oven he informed me that he doesn’t like raspberries, lol! No matter, I definitely plan on making them again, and my other teenage sons finished off the whole pan! Great recipe!
Haha! Well, I’m so glad your teenagers enjoyed these, Coby!
Wow! These bars are absolutely delicious! One of my children just started a dairy free diet, and I made them for him, only to discover he doesn’t like raspberries! Whatever, lol! More for me! I will definitely be making these again!
I made these today & they’ll be added to our regular rotation when we want a sweet treat. So easy and absolutely delicious! It was hard waiting for them to cool, but it really was worth it!
I’m so glad you love the recipe, Crystal! Thank you for sharing!
These raspberry bars were a bit! Super simple and delicious. We will definitely make these again!
So glad you loved them, Megan!
These were soooo delicious. I ate one while it was still warm and that was divine. I am not gluten free but I love to have people over for tea and I have various friends who are GF, so it’s great to have easy, delicious recipes like this!
Thanks for sharing, Steph! I’m so glad you enjoyed the recipe!
How can I sub monk fruit or other alternative sweetness for the sugar in your recipes?
These are sooo good! I made these late last night and just had one this morning. I loved how quick they were to make and how all the ingredients are some of our pantry staples. I used frozen raspberries and thawed and drained them as the instructions said and they came out great!
My husband and I both loved them! Thanks for this great recipe! As hard as it is to wait for them to cool, I actually thought they tasted even better on day 2!!
SO delicious! And so easy to make! I’ll definitely be making them again and again.
Super simple with ingredients I had in my pantry. I made them with cherries and it turned out great!
Absolutely delicious! The filling is perfection and the crumbly top is so satisfying. I served these warm with vanilla ice cream on top and they were a huge hit with my entire family! 10/10 will make again!
Just made these and they are delicious! Has anyone tried to freeze then? Either making up the full recipe and freezing uncooked, or cooking and freezing them as individual bars? Thanks!
Do you think I could sub cornstarch for the arrowroot starch? These look amazing.
Made this recipe tonight for my family. It was the perfect treat. Not too sweet and super easy to put together. Another pantry-friendly dessert that is great for summer. I cooked it for a bit longer to really brown up the crust and that might have been because I used coconut oil instead of butter? Regardless- it turned out great!
I love these! I didn’t combo of fresh raspberries and frozen berry mix since i didn’t have enough fresh. Have you done this with other fruits like apple?
Thanks for the quick response!! I tried it and they are amazing!! Excited to have a quick snack for tomorrow now!
You’re so welcome, Kim! And YAY!! I’m so happy to know it worked well! Enjoy your yummy snacks!!
Yum! Do you think these would be ok with raspberry jam if I don’t have fresh raspberries on hand?
I just made these with jam and it worked beautifully. I did slightly less cooking time.
I think so! You may need to bake them for 5-10 minutes less but I think it’s worth a try!