Oatmeal Crumble Raspberry Bars

A raspberry bar being picked up by a cookie spatula.

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Oatmeal Crumble Raspberry Bars

These Raspberry Bars have an oatmeal cookie base that's chewy with a crisp edge. Hands down the best use of your raspberry jam.

Prep Time15

Cook Time24

Total Time39

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 215kcal

Author: Michelle Miller

Equipment

Ingredients

1/2 cup SunButter No Sugar Added
1/2 cup maple syrup
6 tablespoons coconut oil
2 tablespoons flax seed meal *flax seeds ground in blender, okay to omit
1 teaspoon lemon juice *this prevents the sunflower seeds and the baking soda from having a chemical reaction that turns baked goods green.
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 1/2 cups oats
3/4 cup oat flour *oats ground in a blender into a flour
3/4 cup coconut unsweetened
1 1/2 cups Raspberry Chia Jam or your favorite jam

Instructions

Preheat oven to 350º F. Line a 9×9 baking pan with parchment paper. I first rub the pan with a little coconut oil to help the parchment paper stick well.
In a bowl, combine the maple syrup, SunButter, lemon juice, flax meal, sea salt and baking soda. Stir well to combine.
Into the wet ingredients, add the dry ingredients (oats, oat flour, and coconut). Stir to fully combine.
Set aside 3/4 cup of the oatmeal cookie mixture to use as a topping.
Press the remaining oatmeal cookie mixture into the prepared baking pan. Use wet hands or a wet pastry roller to press the cookie dough into an even layer.
Top the oatmeal cookie layer with the raspberry jam, spreading it in to an even layer.
Use a fork or wet fingers to break up the remaining cookie dough over the top of the raspberry jam into crumbles.
Bake the raspberry bars for 22-24 minutes until the edges and the oatmeal crumble topping are lightly golden brown. Allow the bars to cool to room temperature prior to slicing. For the cleanest cut bars, cover the baking pan with foil and refrigerate the bars overnight prior to slicing.

Notes

How to Store Oatmeal Raspberry Bars

Once the bars have fully cooled, and the bars have been sliced, store the bars in the refrigerator for up to 5 days, or packed in an airtight container in the freezer for up to 6 months.

Allow frozen raspberry cookies to defrost in the refrigerator overnight or on the counter for about 1 hour prior to serving.

Variations and FAQ

My bars turned green! Sunflower seed butter and baking soda turn a blueish green hue when combined. If this happens, do not worry, it won’t affect the taste of your bars at all! Lemon juice helps to mitigate this effect so remember to add the lemon juice to your oatmeal cookie mixture.

Raspberry Bars with Fresh Raspberries: To make these bars with fresh raspberries, mash 3 cups of berries and combine with 3 tablespoons of maple syrup or honey. Thicken the mixture with about 3 tablespoons of chia seeds and allow the seeds to absorb the excess moisture for about 20 minutes prior to spreading on the cookie layer. This can similarly be done with frozen raspberries once they have defrosted.

Chocolate Raspberry Bars: While this raspberry oatmeal bar recipe is perfection on it’s own, chocolate never hurts! Either add 1/2 cup of chocolate chips to the cookie mixture for chocolate chip raspberry bars, or drizzle chocolate on the tops of these bars after they have cooled.

Oatmeal Jam Bars: If you’ve like a fun variation or don’t have raspberry preserves, try your favorite jam in this recipe. Peach jam, strawberry chia jam, or this low sugar Apricot jam would all be awesome.

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