These raspberry oat bars feature a buttery oat crust, a bright sweet-tart raspberry filling, and a crunchy oat crumble on top. They’re straightforward to make and have a bakery-quality finish.
This recipe uses simple pantry ingredients and comes together quickly, making it perfect for beginners or anyone who wants a comforting dessert. Serve warm with ice cream or enjoy at room temperature.
Ingredients
Below are the ingredients for the crust, topping, and filling, with easy substitutions where appropriate.
For the Oat Crust & Topping:
- 1 ½ cups all-purpose flour – The base for the crust and crumble. Regular flour works best; use a 1:1 gluten-free blend if needed.
- ½ cup old-fashioned rolled oats – Adds texture and chew. Instant oats will work but give a softer texture.
- ½ cup granulated sugar – Sweetens the crust and topping.
- ⅛ teaspoon salt – Balances sweetness. Omit if using salted butter.
- 8 tablespoons cold unsalted butter – Cut into cubes; cold butter produces a crisp, crumbly texture.
For the Raspberry Filling:
- 2 large eggs – Bind the filling and give it a custard-like structure.
- 1 cup granulated sugar – Sweetens the filling and balances the raspberries’ tartness.
- ½ cup nonfat Greek yogurt – Adds creaminess and a hint of tang; sour cream works as a substitute.
- 1 teaspoon almond extract – Adds a warm, nutty note; vanilla extract can be used instead.
- ⅓ cup all-purpose flour – Helps thicken the filling so the bars hold together.
- 3 cups fresh raspberries – Frozen berries are fine; fold them in at the last moment so the batter doesn’t become too stiff.
How To Make Raspberry Oat Bars
This recipe is forgiving and ideal for a home baker. Follow these steps for best results:
Prepare the Oat Crust and Topping
- Preheat the oven to 350°F and move the rack to the middle position. Spray a 9 by 13-inch pan with nonstick spray.
- In a medium bowl, whisk together the flour, oats, sugar, and salt. Add the cold butter and use a pastry blender, fork, or your hands to cut the butter into the dry ingredients until you have pea-sized crumbs.
- Reserve 1 cup of the mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan to form an even crust, using the bottom of a measuring cup to help smooth it. Bake for 10–12 minutes, then remove and set aside.
Make the Filling
- In a medium bowl, whisk the eggs, sugar, Greek yogurt, almond extract, and flour until smooth.
- Gently fold in the raspberries, then pour the filling over the warm crust and smooth it into an even layer.
Assemble, Bake, and Serve
- Sprinkle the reserved oat crumb mixture over the filling in an even layer.
- Bake for 45 minutes, until the top is lightly golden and the filling has set.
- Allow the bars to cool for at least 30 minutes before slicing into squares.
Recipe Tips
- Use the bottom of a jar or measuring cup to press the crust evenly—this recipe is forgiving and easy to work with.
- A pastry blender makes cutting in cold butter quick and neat; if you don’t have one, your hands or a fork will work fine.
Raspberry Bars
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Equipment
- 9 by 13-inch baking pan
- Mixing bowls
- Whisk
- Pastry blender (or fork/hands)
- Measuring cups and spoons
- Spatula or spoon
Ingredients
CRUST AND TOPPING:
- 1 ½ cups all-purpose flour
- ½ cup old-fashioned rolled oats
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 8 tablespoons cold unsalted butter, cut into cubes
FILLING:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup nonfat Greek yogurt (or sour cream)
- 1 teaspoon almond extract (or vanilla)
- ⅓ cup all-purpose flour
- 3 cups fresh raspberries (or frozen, added last)
FOR SERVING:
- Vanilla ice cream, optional
- Whipped cream, optional
Instructions
MAKE THE CRUST AND TOPPING:
- Spray a 9 by 13-inch pan with nonstick spray and preheat the oven to 350°F.
- Whisk flour, oats, sugar, and salt. Cut in cold butter until the mixture forms large crumbs.
- Measure out 1 cup of the crumb mixture and set it aside for the topping. Press the remaining crumbs firmly into the pan to form the crust. Bake 10–12 minutes and remove from the oven.
MAKE THE FILLING:
- Whisk eggs, sugar, yogurt, extract, and flour until smooth.
- Fold in the raspberries and pour the filling over the warm crust, spreading evenly.
- Sprinkle the reserved crumbs on top.
- Bake for 45 minutes, until the top is golden and the filling is set.
TO FINISH:
- Let the bars cool about 30 minutes before cutting into squares.
- Serve warm with vanilla ice cream or whipped cream if desired.
Notes
STORE: Keep at room temperature for a day, then refrigerate for 4–5 days to maintain freshness.
FREEZE: Seal in an airtight container or freezer bag for up to three months. Thaw in the refrigerator before serving.
Nutrition
Calories: 302kcal,
Carbohydrates: 50g,
Protein: 5g,
Fat: 9g
Nutrition information is an estimate and should be used as a guideline.
Additional Info
Recipe FAQs
Yes. Store the bars in an airtight container or wrap them in plastic before placing them in a freezer bag. You can freeze them whole in the pan or cut and wrap individual squares. Thaw in the refrigerator or at room temperature.
Absolutely. Add frozen berries at the last moment before pouring the filling so the batter remains easy to work with.
Blueberries, blackberries, strawberries (sliced), pitted cherries, or a mixed berry blend all work well in the same proportions.
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