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These Gluten-Free 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 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. Go ahead and add these Gluten-Free Raspberry Oatmeal Bars to your weekend baking list. With just a few simple steps you’ll have a crowd pleasing wholesome dessert that everyone will love.
Any great oatmeal bar starts with a delicious crust and the base of these delicious gluten-free raspberry oatmeal bars is the 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!
To make the crust all you need is almond flour, gluten-free rolled oats, brown sugar, and butter. If you would like to make a vegan version of these oatmeal bars, you can sub coconut oil in place of the butter. If you do decide to use coconut oil, make sure that the coconut oil is still solid and not melted for the best results.
To make the crust, just use your hands to work the butter or coconut oil into the dry ingredients until you have a slightly sticky crumbly dough. Once the dough is made, press two-thirds of it into an 8×8 baking pan that has been lined with parchment paper. Trust me, lining the pan with parchment paper makes these bars so much easier to remove from the pan so don’t skip that step. Bake the crust at 350 degrees for 15 minutes. It’ll be nice and golden, like the picture below. Set the crust aside and get ready to make the raspberry filling!
The best part of these raspberry oatmeal bars is the delicious raspberry filling. It is sweet yet just a little tart and filled with plenty of delicious fresh raspberries. The filling for these gluten-free bars is incredibly simple and doesn’t require any cooking. Just combine fresh raspberries, lemon zest, corn starch, and just a touch of honey for sweetness.
To make the filling, just combine all of the ingredients in a small mixing bowl. As you stir, mash up some of the raspberries. You want the filling to be a little chunky and not completely smooth so that you have some pieces of fresh raspberries to bite into after the bars bake.
After you’ve made the filling, spread it evenly over the pre-baked crust and then sprinkle on the remaining crumb topping. Bake the bars at 350 degrees for 30-35 minutes until the filling is bubbly and the top is golden brown. Once heated, the corn starch in the filling will activate and the raspberry mixture will turn into a thick delicious jam that you will absolutely love!
These bars slice best after they have come to a complete cool. I like to let them cool overnight in the fridge for the best slicing results. If you can’t wait that long, I completely understand! Just let them cool for around fifteen to twenty minutes before removing from the pan and then slice while warm. These bars are delicious on their own and even better with a scoop of your favorite vanilla ice cream!
Gluten-Free Berry Crisp [gluten-free]
Gluten-Free Strawberry Oatmeal Crumb Bars [gluten-free, vegan option]
Gluten-Free Banana Chocolate Chip Zucchini Muffins [gluten-free, 30 minutes]
1 1/2 cups gluten-free rolled oats
1 cup almond flour
2/3 cup dark brown sugar
1/2 cup butter or coconut oil
2 cups raspberries
1/4 cup honey
1 tsp lemon zest
2 tbsp corn starch
Preheat oven to 350 degrees.
Combine the almond flour, oat flour, and brown sugar 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 crumbly dough like consistency.
Press 2/3 of the crumb-crust mixture into a 8×8 pan lined with parchment paper. You’ll definitely want to use parchment paper to line the pan here. It makes it much easier to get the bars out of the pan once they’ve finished baking. Bake the crust for 15 minutes and then remove from the oven and set aside.
Next make the raspberry filling. In a small bowl combine the raspberries, corn starch, lemon zest, and honey. Mash some of the raspberries as you stir and mix the ingredients together. You want the filling to be slightly chunky.
Pour the raspberry filling on top of the crust and use a spatula to spread it out evenly over the crust. Next, sprinkle the remaining crumb topping evenly over the filling.
Let the bars bake at 350 degrees for 30-35 minutes until the raspberry filling is bubbly and the top is golden brown. Remove the bars from the oven to let cool.
Let the raspberry bars come to a complete cool (in the fridge overnight is best) to the let the filling set before slicing. Enjoy!
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