These Raspberry Boars bars have no preservatives; use extra thick whole grain rolled oats and organic palm sugar as the sweetening agent. They are not too sugary and have a fabulously crunchy texture. These bars with fresh raspberries are simple to throw together and a total crowd-pleaser. You’ll enjoy each chewy bite, as “that’s how the oat bar crumbles.”
If you love utilizing fresh berries, check out these other recipes that are berry-tastic as well: No Bake Cheesecake, Chia Pudding, and Strawberry Shortcake. They are decadent, simple, and will satisfy your berry craving!
Raspberry Oat Crumble Bars
Raspberry Bar Ingredients
Here’s what you’ll need to make this recipe:
Raspberries: Using fresh raspberries makes these bars magical. You can taste the natural berry in every bite and control the sugar you use by making this homemade jam. These bars do include the seeds from the berries as they are all-natural. However, if you don’t prefer seeds, pass the jam through a fine-mesh strainer to take the seeds out.
Lemon: A bit of lemon juice is used in the jam to round out the berries’ sweetness. The citrus acts as a “brightening agent,” bringing out the natural flavors from the berries and elevating the jam.
Palm Sugar: This is one of my preferred sweetening agents, as it is unrefined sugar. This sugar has both a low glycemic index and low fructose levels. It contains antioxidants and minerals, is unrefined, and contains no chemical breakdown alterations or artificial ingredients. It’s just pure and simple! You can use light brown sugar if you don’t have palm sugar.
Pectin: Pectin is used to thicken the jam. This ingredient helps round out the jam, making it spreadable and not as liquidy over the oat mixture.
AP Flour: I always use high-quality flour, such as King Arthur, for baking. The results are always fantastic!
Extra Thick Rolled Oats: The extra thick rolled oats give these bars more body and texture. They help make a thicker crust for the jam to sit on and provide a better and more rounded “mouth feel” with every bite. My preferred brand for this is Bob’s Red Mills.
Kosher Salt: Kosher salt is a must for all baking and cooking! It is iodine-free and is of higher quality than regular table salt. Also, the coarseness of the grain creates a better platform for baking and cooking.
Unsalted Butter: I only use unsalted butter for baking and cooking! Don’t get me wrong; salted butter is quite delicious. However, I only use it for already baked and cooked items. In the baking process, you want FULL control over your addition of salt, and it needs to be added in the correct place for optimal results.
Toasted Coconut Granola: I am pretty obsessed with toasted coconut. The flavor profile goes marvelously with the other elements in these bars and adds an extra special flavor. Additionally, most good granola has delicious seeds to add texture on top of the bars. One of my all-time favorite granolas is Backyards Toasted Coconut Granola. Get it and use it for this recipe…you can thank me later.
Cooking Spray: I try to buy an organic brand and use this only for baking and NEVER for sautéing. It’s easy and efficient for quickly spraying baking pans or trays. However, I would never use it in the cooking process to replace the needed flavor profiles of liquid oil or butter.
Cooking Spray: I try to buy an organic brand and use this only for baking and NEVER for sautéing. It’s easy and efficient for quickly spraying baking pans or trays. However, I would never use it in the cooking process to replace the needed flavor profiles of liquid oil or butter.
Find the full recipe with ingredients and directions below.
Raspberry Bar Directions
Raspberry Jam
- Combine the raspberries, lemon, and palm sugar in a medium saucepot and place over moderate heat.
- Bring mixture to a boil, and then reduce to a simmer. Cook for 7-10 minutes until the berries have broken down and the mixture has thickened. (Note: If you want a seedless jam, you can put the mixture through a food process here and then pass it through a fine strainer before going to the next step.)
- Add the pectin and cook for 1-2 minutes to dissolve.
- Allow to cool and reserve for the oat mixture.
Oat Bars
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 9″ X 13″ baking pan and line it with parchment paper.
- Combine the AP flour, rolled oats, palm sugar or brown sugar, salt, and butter in a large mixing bowl. The texture should resemble wet, crumbly sand.
- Grab the pan-lined baking dish, press ¾ of this mixture into the prepared baking pan, and create a uniformly flat surface.
- Spread jam in one even layer over the oat mixture, leaving a 2-centimeter perimeter from the edge of the pan.
- Combine the remaining crumb mixture with the coconut oat granola and sprinkle this crumple topping over the raspberry jam.
- Bake in the oven for 25-30 minutes until the top is golden brown and the bars have set.
- Let the bars cool completely and come to room temperature before slicing.
How do you make raspberry puree?
The difference between raspberry puree and raspberry jam is very slight. For puree, you follow all the same steps as raspberry jam, but do not add the pectin at the end. The pectin is a thickening agent and will make your raspberry bars more dense. However, if you want to omit the pectin, use raspberry puree or make sure your bars are fully cooled before slicing them. They will be a little gooier but will still taste fantastic.
Variations
- Sugar: You can use light brown sugar instead of coconut palm sugar.
- No Pectin: You can omit and use your raspberry puree. Just make sure your bars are thoroughly cooled before slicing.
- Any Granola will work for this recipe!
Suggested Meal Pairing
- Roasted Beets
- Farro Salad
- Homemade Hummus
Raspberry Bars-Oat Crumble Recipe
Equipment
- 1 Lemon Juicer
- 1 Liquid Measuring Cups
- 1 set measuring spoons
- 1 set Dry Measuring Cups
- 1 medium Saucepan
- 1 Wooden Spoon
- 1 9X13" Baking Pan
- 1 roll parchment paper
- 2 Large Mixing Bowls
- 1 Chef's Spoon
- 1 Rubber Spatula
- 1 Offset Spatula
Ingredients
Raspberry Jam
- 2 pints fresh raspberries
- ½ lemon, juiced
- ⅓ cup palm sugar
- 2 tbsp pectin
Oat Bars
- 1 ½ cups AP flour
- 1 ½ cups extra-thick rolled oats
- ¾ cup palm sugar
- 1 tsp Kosher salt
- 12 tbsp (1 ½ sticks) unsalted butter, melted
- ¼ cup toasted coconut granola
- Cooking spray for coating the pan
Instructions
Raspberry Jam
- Combine the raspberries, lemon, and palm sugar in a medium saucepot and place over moderate heat.
- Bring mixture to a boil, and then reduce to a simmer. Cook for 7-10 minutes until the berries have broken down and the mixture has thickened.
- Add the pectin and cook for an additional 1-2 minutes to dissolve.
- Allow to cool and reserve for the oat mixture.
Oat Bars
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 9" X 13" baking dish and line with parchment paper.
- Combine the flour, oats, palm sugar, salt, and butter in a large mixing bowl. The texture should resemble a wet, crumbly sand.
- Press ¾ of this mixture into the baking dish and create a uniformly flat surface.
- Spread the raspberry jam in one even layer over the oat mixture, leaving a 2-centimeter perimeter from the edge of the pan.
- Combine the remaining oat mixture with the coconut oat granola and sprinkle over the raspberry jam.
- Bake in the oven for 25-30minutes until the top is golden brown and the bars have set.
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