Last Updated on February 10, 2021 by Slow The Cook Down
Super tasty and easy to make, these baked oatmeal raspberry bars are bursting with flavor, and perfect for an easy snack. They take minutes to make, and are tangy, soft and chewy.
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Dead quick and easy to make, these baked raspberry oatmeal bars are all kinds of delicious!
Made with just a few simple ingredients, these bars come together quickly and easily, and are super tangy thanks to those raspberries.
Not overly sweet, but sweet enough to satisfy a sweet tooth, they are a great alternative to a chocolate bar and made with all natural ingredients.
Make up a batch on the weekend and enjoy these sweet treats all week.
If you love these, be sure to check out my Peach Oatmeal Bars which are equally delicious!
How to make raspberry oatmeal bars
Be sure to scroll down for the full recipe!
- Add the ingredients (except the raspberries) to a large bowl (photo 1).
- Combine together so no dry flour is left (photo 2).
- Mix in the raspberries (photo 3).
- Press into a lined baking tray and bake (photo 4).
Dietary Swaps
These bars are delicious as they are and you can easily make a few simple swaps to fit in with your dietary needs.
- Make them gluten-free: Use 1:1 GF flour and gluten-free certified oats.
- Make them vegan: Skip the honey or swap it with maple syrup. Use a dairy-free butter substitute instead of the butter.
Frequently Asked Questions
You can use either quick oats or old fashioned rolled oats for these bars. I used quick oats for these particular ones, but old fashioned oats work great too and will have a slightly chewier texture. It's best to avoid steel cut oats, these would be pretty tough to eat in this form!
You can use either fresh or frozen raspberries. I prefer to use frozen, as they stay intact when you press the mixture into the tin. If you have fresh, they are perfectly fine to use.
Once the bars have cooled, cut them into squares and keep in an airtight container. They will keep for 2 to 3 days at room temperature and up to a week in the fridge. You can also freeze them, and they will keep well for up to 3 months.
Prep before you bake
I made these bars in an 8×8 inch baking tin. You can make these in a slightly larger or smaller tin, they will just come out a little thinner or fatter. Thicker bars will need an extra few minutes in the oven, and thin ones a little less.
Line your tin with parchment paper or foil so that the mixture doesn't stick. Leave a little overhang on the edges of the tin so that the baked oatmeal is easy to remove.
Recipe Notes and Tips
- Soften your butter before using so that it's easier to combine.
- Be sure to mix all of the ingredients together well so that there is no dry flour left. I used a spoon to start mixing and then mixed the rest with my hands to get everything really well combined.
- The bars are ready to come out of the oven when the top and edges start to brown.
- Let the raspberry oatmeal cool completely before cutting into bars.
- These bars are quite soft when kept at room temperature. If you like your bars a little more solid, they will harden up when chilled and stored in the fridge.
More Sweet Treats
- Cranberry White Chocolate Cookies
- Double Chocolate Cheesecake
- Blackberry and Cherry Crumble
- Chocolate Pots
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Baked Raspberry Oatmeal Bars
Ingredients
- ½ stick butter (½ cup / 50g)
- ¾ cup all purpose flour (95g)
- ¾ cup oats you can use quick or old fashioned oats (120g)
- ½ cup demerara sugar (100g)
- ¼ teaspoon salt
- 2 tablespoons honey (optional)
- 1½ cups raspberries (190g)
Instructions
- Pre-heat the oven to 350F / 175c.
- Line a 8x8inch baking tin with parchment.
- Place all of the ingredients into a bowl, except the raspberries, and mix until well combined. I used a spoon to mix at first and then used my hands to make sure everything was incorporated - there should be no dry bits.
- Stir in the raspberries.
- Place the mixture into the tin. Spread evenly and press down with your fingers or the back of the spoon.
- Bake in the oven for 30-40 minutes until it starts to brown.
- Let cool completely before cutting into bars.
Notes
- Be sure to mix all of the ingredients together well so that there is no dry flour left. I used a spoon to start mixing and then mixed the rest with my hands to get everything really well combined.
- The bars are ready to come out of the oven when the top and edges start to brown.
- Let the raspberry oatmeal cool completely before cutting into bars.
- These bars are quite soft when kept at room temperature. If you like your bars a little more solid, they will harden up when chilled and stored in the fridge.
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