Irresistible Rasberry Oatmeal Bars

I'm not lying. These raspberry oatmeal bars really are irresistible. They feature a blend of sweet, whole raspberries and raspberry jam topped with a crunchy oat and nut crumble topping.

And to keep them on the healthier side, I use almond flour instead of white flour to make the shortbread crust. So you can have more than one and not feel the least bit guilty!

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I love dessert recipes that make the most of fresh, seasonal fruits, like my low-carb lemon bars, black grape sorbet, summer melon pudding, and these delicious bars.

Jump to:

• Why This Recipe Works
• Recipe Ingredients
• Recipe Substitutions
• How to Make Raspberry Oatmeal Bars
• Expert Tips
• Recipe FAQs
• Other Related Fruit Desserts
• Recipe

Why This Recipe Works

I've been making this recipe forever because it's super easy, and everyone always loves it.

I've tweaked it over the years to make it healthier while retaining all of the deliciousness. As a result, these raspberry oatmeal bars are made with lots of fresh, wholesome ingredients, most of which are good for you.

These are lower in carbs and higher in fiber than many other raspberry bar recipes.

I like to say it's a dessert with health benefits. Read on to learn more.

Recipe Ingredients

Here's what I use to make these bars. Read why they're used and the health benefits of some of the key ingredients below.

Fresh raspberries. I use a mixture of fresh raspberries and raspberry jam or preserves because I love to bite into chunks of real raspberries. Plus, with 8 grams of fiber per cup, real raspberries help boost the fiber in this recipe. They're also packed with antioxidants.

Almond flour. I swap out the white flour and use almond flour for the shortbread crust instead. It really helps cut the carbs. And although it's high in fat, the fat in almonds (and almond flour) is heart-healthy.

Using almond flour instead of white flour also makes this recipe gluten-free, which is a bonus for any gluten-free friends. Plus, almond shortbread is yum — whether you're gluten-free or not.

Cornstarch. Almond flour crusts can crumble easily, so adding a few tablespoons of corn starch helps the shortbread crust hold together better.

Old-fashioned oats. These have more body than quick-cooking oats, so they hold up nicely in the crumb topping. Don't use steel-cut oats because they're too hard.

Real butter. Unfortunately, olive oil doesn't cut it here, so splurge and use good-quality, unsalted organic butter.

See my recipe card below for a complete list of the ingredients with measurements.

Recipe Substitutions

If fresh raspberries aren't in season, frozen berries work just as well. Just thaw them first.

If you don't like pecans for the crumb topping, substitute any other type of nut or seed, like almonds, walnuts, or pumpkin seeds.

Instead of white and brown sugar, you can use monk fruit as the sweetener. If you use sweeteners like Swerve or Lakanto, check the ingredients and use one with less or no erythritol. It's been linked with blood clots in people at risk for heart disease, so I recommend using it sparingly.

For a slightly different flavor, add some shredded, unsweetened coconut to the crumb topping. Mix up to ¼ cup in the food processor with the other ingredients.

Want to adapt this recipe for other fruits? You can use other seasonal berries in addition to the raspberries or in place of them. Try blueberries with blueberry jam or chopped strawberries with strawberry jam.

How to Make Raspberry Oatmeal Bars

This recipe is SO easy! Here are the step-by-step instructions:

First, prepare the shortbread crust. Combine almond flour, cornstarch, sugar, butter, and a pinch of salt in a food processor fitted with a chopping blade.

Pulse 25 times, just until the dough looks like wet sand. You don't want it to look like a ball of dough. It should look like this:

If you pinch some of the dough in your hand, it will form a ball.

Second, pour the shortbread dough into an 8x8-inch baking pan. I like to line the pan with parchment paper to make it easier to remove the bars. Leave some paper hanging over two opposite sides of the pan.

Press the dough into the pan so it's smooth and even. Use a clean hand or a spatula to press it evenly. Prick a few holes in the crust using a fork.

Third, bake the crust for 15-20 minutes or until it's lightly golden around the edges.

Fourth, while the crust is baking, prepare the raspberry filling by mashing the fresh raspberries with the jam and a squeeze of fresh lemon juice.

Fifth, prepare the oatmeal crumb topping by combining the oats, nuts, brown sugar, and butter in a food processor. No need to wash out the previous ingredients. Pulse about 30 times just until it's crumbly and combined.

Sixth, remove the baked crust from the oven and let it sit at room temperature for about 5 minutes. This helps it set. After 5 minutes, gently spoon the raspberry filling over the crust and, using a spatula, spread it evenly over the crust.

Seventh, sprinkle the crumb topping over the raspberry filling. Gently tap it down, but don't press it in. Return the pan to the oven for another 20-25 minutes or until your bars are golden.

Expert Tips

• Lemon juice helps balance the sweetness in ripe raspberries. If your raspberries are tart, use less lemon juice or skip it.
• Don't add the raspberry topping to the crust until it's had at least 5 minutes to set. If it's too hot, the crust will bubble up, and your filling will end up on the bottom.
• Let these bars sit at room temperature for about 2 hours before cutting into them. You can also refrigerate them for an hour or two before serving. I think they taste best the same day, but you can make them a day ahead.

Recipe FAQs

Other Related Fruit Desserts

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