Soft, chewy yet crumbly oat raspberry bars. My mouth is literally watering just thinking about these.
These bars have a cookie type oat base, with a soft layer of raspberries across the middle, and a nice yet not overwhelming crumble topping. They remind me of my favourite dessert crumble my grandma used to make. I like to think of them as my raspberry crumble on the go. These are undeniably delicious and completely vegan.
Using fresh raspberries to make your own jam is surprisingly easy, and can cut down quite considerably the amount of sugar used in the recipe. I often like to add some chia seeds to the mix, to thicken the raspberry consistency.
This is probably one of the easiest recipes to make, with three flavorsome layers, a buttery shortbread crust, thick raspberry filling and that dreamy crumble topping. Just look at that crumble!
The recipe is super easy to follow, but just like all my recipes it’s super versatile too. There’s no need to simply stick to one filling, I’ve given these a go with blackberry, rhubarb and a blueberry filing. Let’s just say this recipe is a winner and I’ve made my fare share of these for friends and family. You can easily double the recipe to make a larger batch to feed the family.
Most raspberry bar recipes will stick to using store bought jam for their filling, but there’s just something magical about using your own ingredients and I love to buy mine fresh from my local grocer, but frozen raspberries work perfectly too.
Not only is this recipe great as a cheeky dessert treat, it’s also great packed in a lunch box as a work snack. I’ve added brown sugar to the recipe but you can easily swap this out for maple syrup (honey if not vegan) or even mashed banana.
- 450 grams of fresh/frozen raspberries
- 2 tbsp maple syrup (For raspberry compote)
- 1 tbsp of chia seeds
- 2 tablespoons wholemeal flour (For raspberry compote)
- Juice of one lemon
- 275 grams of rolled oats
- 300 grams of flour (I use 150g wholewheat and 150g white)
- 200 grams of light brown sugar or coconut sugar (You can also substitute for 275 grams of honey/maple syrup)
- 150 grams of dairy free butter
- 75 coconut oil
- 1 tsp of baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- Optional: nuts, dark chocolate
- Preheat oven to 175°C
- Start by prepping the raspberries, if using frozen fruit place raspberries in the microwave for 3o seconds until soften. Place in a large colander and leave until thoroughly drained. Mix raspberries with maple syrup, flour, and lemon juice.
- For the crumble topping and oat cookie base: Sieve flour and add to a bowl along with the oats, baking powder and salt. Drizzle over melted butter and coconut oil, and combine until a crumble like consistency forms.
- Add three quarters of the mixture to the bottom of a rectangular baking tin, to form the cookie like base and bake for 10 minutes. Arrange the raspberry layer over the top, followed by the crumble layer. Bake for a further 30 minutes. Leave to cool and allow to chill in the fridge for two hours before slicing into them. (I know, it’s hard to resist cutting straight into the juicy bars!)