These raspberry oat bars combine a buttery oat crust, a bright sweet-and-tart raspberry filling, and a crumbly oat topping. They’re easy to make and taste like they came from a bakery.
Made with simple pantry ingredients, these raspberry oat bars are a comforting dessert that’s perfect on its own or served warm with ice cream. The recipe is straightforward, making it a great choice for beginner bakers.
Ingredients
Below are the ingredients for the crust, topping, and filling, with a few substitution suggestions.
For the Oat Crust & Topping:
- 1 ½ cups all-purpose flour – The base for the crust and crumble. A 1:1 gluten-free flour blend can be used as a substitute.
- ½ cup old fashioned rolled oats – Adds texture and chew; instant oats can be substituted but will yield 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 creates a flaky, crumbly texture.
For the Raspberry Filling:
- 2 large eggs – Help bind the filling and create a custard-like consistency.
- 1 cup granulated sugar – Sweetens the filling and offsets the raspberries’ tartness.
- ½ cup nonfat Greek yogurt – Adds creaminess and a slight tang; sour cream works too.
- 1 teaspoon almond extract – Adds a warm, nutty note; vanilla extract is an easy alternative.
- ⅓ cup all-purpose flour – Helps thicken and stabilize the filling.
- 3 cups fresh raspberries – Frozen berries are fine; fold them in last if using frozen to avoid over-thinning the filling.
How To Make Raspberry Oat Bars
This recipe is simple and comes together quickly. Follow these steps for reliable 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 cubes and cut them into the dry ingredients with a pastry blender, fork, or your fingers until the mixture forms pea-sized crumbs.
- Reserve 1 cup of the crumb mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan to form the crust. Use the bottom of a jar or measuring cup to even it out.
- Bake the crust for 10–12 minutes, then remove it from the oven and set aside while you make the filling.
Make the Filling
- In a medium bowl, whisk together the eggs, sugar, Greek yogurt, almond extract, and flour until smooth.
- Gently fold in the raspberries, being careful not to crush them too much.
- Pour the filling over the warm crust and spread it evenly.
Assemble, Bake, and Serve
- Sprinkle the reserved oat crumb mixture evenly over the raspberry filling.
- Bake for 45 minutes, or until the top is lightly golden and the filling is set.
- Allow the bars to cool for at least 30 minutes before slicing into squares.
- Serve warm or at room temperature. They’re lovely on their own or topped with vanilla ice cream or whipped cream.
Recipe Tips
- Press the crust evenly with the bottom of a measuring cup or jar to create a uniform layer that bakes consistently.
- A pastry blender works well to cut in cold butter; if you don’t have one, your hands or a fork will do the job. Cold butter gives the best texture.
Raspberry Bars
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
- 1 teaspoon almond extract
- ⅓ cup all purpose flour
- 3 cups fresh raspberries (or frozen)
FOR SERVING:
- Vanilla ice cream, optional
- Whipped cream, optional
Instructions
MAKE THE CRUST AND TOPPING:
- Spray a 9 by 13-inch pan with nonstick cooking spray. Preheat the oven to 350°F and position the rack in the middle.
- In a bowl, whisk together the flour, oats, sugar, and salt. Add cold butter cubes and cut them into the dry ingredients until large crumbs form.
- Reserve 1 cup of the mixture for the topping. Press the remaining mixture firmly into the pan to form the crust and smooth with the bottom of a measuring cup.
- Bake the crust 10–12 minutes, then remove from the oven.
MAKE THE FILLING:
- Whisk the eggs, sugar, yogurt, almond extract, and flour until smooth.
- Gently fold in the raspberries.
- Pour the filling over the warm crust and spread evenly. Sprinkle the reserved crumb mixture on top.
- Bake for 45 minutes, until the top is golden and the filling is set.
TO FINISH:
- Allow the bars to cool about 30 minutes before cutting into squares.
- Serve plain or warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
SERVE: Enjoy these raspberry bars plain or warm with vanilla ice cream or whipped cream.
STORE: They can sit at room temperature for one day. After that, store in the refrigerator for 4–5 days.
FREEZE: Seal in an airtight container or freezer bag; freeze up to three months. Thaw in the refrigerator before serving.
Nutrition
Nutrition information is an approximation.
Additional Info
Recipe FAQs
Yes. Place bars in an airtight container or wrap them in plastic first. You can freeze them in the pan or cut and wrap individual squares. Thaw in the fridge or on the countertop.
Yes. Add frozen berries just before pouring the filling so the batter doesn’t become too stiff.
Blueberries, blackberries, chopped strawberries, pitted cherries, or a mixed-berry combination all work well using the same proportions.
More Desserts
- Chocolate Chip Bundt Cake
- Triple Chocolate Brownies
- Lemon Poke Cake
