These raspberry oat bars are vegans, gluten -free, made of nutritious ingredients, and they are my favorite fruity dessert! I have been doing them for years, and they have been a favorite here on my site for some time. However, I recently tinkered with the recipe, and I updated it to make it even better. I publish this new version with updates and I hope you all like it even more than the first!
What you will need For bars
For the crust
- 1 cup almond flour: You can buy almond flour in just any grocery store. This is what it looks like if you haven’t seen it before. In the original recipe, I used the non -bleached almond flour, but during the overhaul, I realized that the white almond flour has a better texture for this recipe, so it is the one I recommend using. However, the two will of course work.
- 1 ½ cup oats: Use any type of oat that you have on hand.
- 1 teaspoon chemical
- ½ cup maple syrup: Any type of liquid sweetener will work. You can also use agave or honey. Do not use granulated sugar because it will eliminate the balance of the dry to wet ingredient and the crust will not cook properly.
- ¼ cup coconut oil: Make sure that coconut oil is melted when adding it to the recipe. You can melt it in the microwave for 1 minute. You can also use vegan butter, if you don’t have coconut oil.
- ½ teaspoon vanilla
- A touch of salt
For filling
- 3 cups raspberry: I also measured this in grams to be exact and it went to 370 grams. You can use fresh or frozen raspberries. I use frozen because they are more affordable. If you use fresh raspberries, cut the cornstarch used for 2 tablespoons of 3.5. Indeed, frozen raspberries have much more liquid (because of frozen ice on them) and require a thicker agent (what the starch of corn).
- ½ tablespoon lemon zest
- 1 tablespoon lemon juice
- ⅓ Cutting coconut sugar: You can also use another type of granulated sugar such as white sugar or brown sugar. I like to use coconut sugar because of taste and slightly higher nutritional content.
- ½ teaspoon vanilla
- 3.5 tablespoons cornflour
How to do the oat bars in raspberry
Start by crusting. In a large bowl, mix almond flour, oats, baking powder, maple, melted coconut oil, vanilla and salt. Mix them well.
Line the bottom of a 9 x 9 inch cooking dish with parchment paper and grease it lightly with coconut oil.
Then add the crust to the pan, but save about ½ cup of the mixture for the top layer.
Use a spatula or your fingers to tap the crust until you have a closely packaged layer.
Now is the time to make your filling. In a saucepan, add the raspberries, lemon zest, lemon juice, coconut sugar and vanilla.
Note: If you use fresh raspberries, cut the starch from 2 tablespoons to corn.
Cook them over medium heat and use a potato pestle to crush the berries as best you can. It should not be perfect but just enough for them to release their juice.
Cook the bay mixture for 3-4 minutes, then add the cornstarch. Stir everything together for a minute, then remove from the heat.
Pour the bay filling on top of the crust layer. Use a spatula to make sure it is uniform.
Crumble the ½ cup of crust remaining on raspberries.
Bake the bars for 30 to 35 minutes at 400F / 200C.
Remove from the oven and give bars enough time to cool so that the garnish can be fixed.
I cut mine into smaller squares and I made 16 bars with this recipe. Keep it in the refrigerator for 5-6 days.
Here is a video showing the bars manufacturing process
If you like these raspberry oats, you might also like:
Recipe for raspberry oat bars
These delicious raspberry oat bars are vegan, gluten -free and made with healthy and nutritious ingredients.
Ingredients
Crust ingredients
- 1 cup almond flour
- 1 ½ cup oats
- 1 teaspoon chemical
- ½ cup maple syrup
- ¼ cup coconut oil
- ½ teaspoon vanilla
- pinched salt
Fill the ingredients
- 3 cups raspberry 370 grams – I used Frozen
- ½ tablespoon lemon zest
- 1 tablespoon lemon juice
- ⅓ cup coconut sugar
- ½ teaspoon vanilla
- 3.5 tablespoon cornflour
Instructions
-
Start by crusting. In a large bowl, mix almond flour, oats, baking powder, maple, melted coconut oil, vanilla and salt. Mix them well.
-
Line the bottom of a 9 x 9 inch cooking dish with parchment paper and grease it lightly with coconut oil.
-
Then add the crust to the pan, but save about ½ cup of the mixture for the top layer.
-
Use a spatula or your fingers to tap the crust until you have a closely packaged layer.
-
Now is the time to make your filling. In a saucepan, add the raspberries, lemon zest, lemon juice, coconut sugar and vanilla.
-
Note: If you use fresh raspberries, cut the starch from 2 tablespoons to corn.
-
Cook them over medium heat and use a potato pestle to crush the berries as best you can. It should not be perfect but just enough for them to release their juice.
-
Cook the bay mixture for 3-4 minutes, then add the cornstarch. Stir everything together for a minute, then remove from the heat.
-
Pour the bay filling on top of the crust layer. Use a spatula to make sure it is uniform.
-
Crumble the ½ cup of crust remaining on raspberries.
-
Bake the bars for 30 to 35 minutes at 400 * f / 200 * C.
-
Remove from the oven and give bars enough time to cool so that the garnish can be fixed.
-
I cut mine into smaller squares and I made 16 bars with this recipe. Keep it in the refrigerator for 5-6 days.
Nutrition
Calories: 155kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated fats: 3gPolyunsaturated fat: 1gMonounsaturated fat: 1gSodium: 35MGPotassium: 86MGFiber: 3gSugar: 10gVitamin A: 8IUVitamin C: 7MGCalcium: 50MGIron: 1MG
How to store oat bars in raspberry?
Keep them in an airtight container in the refrigerator.
How long will the bars last?
These last 5 to 6 days when stored in the refrigerator.
Can I use a different flour if I don’t have almond flour?
I think that almond flour is so perfect for this recipe because of the hazelnut flavor it adds, but if you don’t have it in hand, you can also use oat flour instead, or replace almond flour with whole wheat flour or whole wheat flour (except that the recipe will not be gluten -free). I have not tried this recipe with coconut flour, so I don’t know if it will work in this recipe.
Can I use a different fruit in this recipe?
Yes! I also love to use blueberries for this recipe and some readers told me that they had tried this recipe with strawberries and loved it. Just make sure you measure the fruit fruit and measure it about the 370 grams I used in this recipe.
Do I have to use fresh or frozen raspberries?
You can certainly use fresh or frozen raspberries. I really prefer to use frozen because I find that they are so much cheaper, and you can have perfect them even when they are not in season. The only difference when using fresh berries is that you need to use the cornstarch a little less – use 2 tablespoons instead of 3.5 when using fresh berries.
Is this recipe vegan and gluten-free?
Yes, it is both vegan and gluten -free. If you have an allergy, be sure to use certified ingredients to be made in a gluten-free installation.
How many bars does this recipe make?
I cut these bars in 9 or 16 rooms, so it depends on how you cut them. I usually cut them in 16.
What is a good garnish for this recipe?
I love to eat these bars how much they are because they are so delicious, but they also have an incredible taste if you warm them in the microwave for several seconds and garnish them with vanilla ice cream without dairy products.
