Raspberry Oatmeal Bars

Sweet and tangy raspberries meet crunchy oat goodness in these irresistible bars. Perfect for a breakfast on-the-go or a healthy snack, these Raspberry Oatmeal Bars are a symphony of flavors and textures, combining the sweetness of brown sugar and the warmth of cinnamon with the tartness of fresh raspberries.

Ready Time

40 mins

Yields

5 servings

Ingredients

Raspberries, 1 cup
Old-fashioned oats, 1 1/2 cups
Brown sugar, 1/2 cup
Granulated sugar, 1/4 cup
Unsalted butter, 1/2 cup
Egg, 1 large
Vanilla extract, 1 teaspoon
Salt, 1/4 teaspoon
Cinnamon, 1/4 teaspoon
Confectioners’ sugar, 2 tablespoons

Instructions

Preheat your oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper, leaving some overhang for easy removal.

In a large bowl, whisk together the oats, brown sugar, granulated sugar, salt, and cinnamon.

Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Press half of the oat mixture into the prepared baking dish.

Bake for 20 minutes, or until lightly browned.

In a separate bowl, whisk together the egg and vanilla extract. Gently fold in the raspberries.

Pour the raspberry mixture over the baked oat layer.

Top with the remaining oat mixture. Bake for an additional 25-30 minutes, or until the top is golden brown.

Remove from the oven and let cool completely in the pan.

Once cooled, use the parchment paper to lift the bars out of the pan and onto a cutting board. Cut into 5 bars.

Dust with confectioners’ sugar before serving.

Notes

Don’t overmix the oat mixture or it’ll become tough. Stop when it’s still a bit crumbly.

Use fresh raspberries for the best flavor and texture.

Frozen raspberries will release too much moisture. For a crisper oat topping, bake for the full 30 minutes.

If you prefer a chewier top, bake for 25 minutes.

If you want a more intense raspberry flavor, use 1 1/2 cups of raspberries. Bars are best served fresh, but they can be stored in an airtight container at room temperature for up to 5 days.

Freeze for longer storage.