These raspberry oat bars are the perfect dessert for summertime! These are buttery, sweet, and have a crispy oat topping that’s irresistible!
Summer is here, and that means that berries are in season! I love this time of year, because my favorite berries are ripe and easy to find in the stores. Whether it’s a berry dessert, or toppings for overnight oats, summer is the perfect time to make delicious recipes that use blueberries, strawberries, and raspberries.
I find myself making berry crisps and oat bars often at this time of year. The other day I had some raspberries on hand, so I decided to make these bars. They were a hit! I love anything that has a crumbly oat topping, so these bars didn’t disappoint!
Try these plain, or with a scoop of your favorite ice cream or whipped topping. This is a great dessert for the July 4th or any summer gathering you have planned.
Top Tip
Be sure to line the pan with parchment paper, so that there is an overhang on both sides. This will allow you to pull the slab out and slice them into bars.
Ingredient Notes
- Certified Gluten Free Oats – There are a lot of brands of certified gluten free oats. We like One Degree Organics as well as GF Harvest.
- Vegan Buttery Spread – We use Earth Balance Soy Free Vegan Buttery Spread. You could also use the baking sticks or a different brand if you prefer.
- Raspberries – Fresh raspberries work the best in this recipe, but you could use frozen raspberries in a pinch.
Step by Step Instructions
- Mix up the vegan buttery spread, brown sugar, and oats. Put half of the mixture into a square baking pan that has been lined with parchment. Press the mixture down firmly, and bake for 15 minutes at 375 degrees F.
- Place the berries evenly over the top of the crust.
- Top with the remaining oat mixture, and press down. Bake at 375 degrees F for an additional 25 minutes.
- Allow the dessert to cool fully before slicing into bars.
Substitutions
- Any kind of sugar should work in this recipe. If you prefer cane sugar, or date sugar, or coconut sugar, go ahead and give those a try!
- If you would rather make this with a different kind of berry, you can do that. Blackberries would be a delicious option.
- Oats are a key part of the texture in this recipe, but if you can’t have oats, you could make a basic crust with gluten free flour, and then do a streusel topping with vegan buttery spread, sugar, and gluten free flour. The texture will not be as crisp or hearty.
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Recipe
Raspberry Oat Bars (Gluten Free, Vegan).
Ingredients
- 2 ¼ cups certified gluten free oats
- ½ cup gluten free flour blend all purpose flour works as well, or white spelt flour
- ¾ cup light brown sugar
- 1 cup vegan buttery spread cut into cubes
- 2 cups raspberries fresh or frozen
Instructions
- Preheat the oven to 375 degrees F. Line a square baking dish with parchment paper so that it hangs over both sides.
- Put the gluten free oats, gluten free flour blend, vegan butter spread, and brown sugar in a large bowl. Use a pastry blender or two knives to mix the buttery spread into the dry ingredients. The mixture should resemble large crumbs, and there should be some balls of brown sugar and butter.
- Place half of the oatmeal mixture in the bottom of a 8×8 square baking dish. Use your hands to pat it down.
- Bake the bottom crust for 15 minutes. Remove from oven.
- Put the raspberries in the pan, and spread evenly over the crust. Top with the remaining oatmeal crumble mixture.
- Bake at 375 degrees F for about 25 minutes, until the raspberries are bubbling and the topping is golden brown.
- Let cool before slicing into bars.
Darryl
These were great with ice cream!