Hello yummy breakfast, dessert or afternoon snack! These Gluten Free Raspberry Bars pair perfectly with morning or afternoon coffee, and they’re not only gluten-free but also dairy-free, egg-free and nut-free!
Why You Will Love These Oat Crumble Raspberry Bars!
- Raspberry Season! During the summer, they’re the perfect treat to make with all those lovely, fresh, in-season raspberries. Of course, you can also use frozen raspberries.
- Food Allergen-Friendly!These are free of gluten, dairy, nuts, and eggs. If you use a vegan soy-free “butter,” it’s also free of soy. It’s hard to find all of that in a delicious dessert, snack or breakfast bar!
- They’re delicious! With an oat crumble crust on the bottom, homemade raspberry sauce in the middle, and more brown sugar oats on top, these easy fruit bars are delicious!
Ingredients You’ll Need for Gluten Free Raspberry Bars
For the bottom crust and topping:
- Gluten-free oats
- Gluten-free flour
- Vegan “butter”
- Brown sugar
- Baking powder
- Almond extract (or vanilla extract if you are nut-free)
- Salt
For the raspberry filling:
- Raspberries (fresh or frozen)
- Real maple syrup
- Cornstarch (or arrowroot powder)
- Almond extract (or vanilla extract if you are nut-free)
How to Make These Raspberry Oatmeal Crumble Bars
See the recipe card for these Gluten Free Raspberry Oat Bars at the end of this post for detailed instructions
STEP 1: Make the crust/topping mixture, press 2 cups of it into bottom of 9×9 square baking pan; bake for about 10 minutes
STEP 2: Make the homemade raspberry filling on the stovetop
STEP 3: Spread the raspberry filling on top of the bottom layer
STEP 4: Add the rest of the oat crumb mixture to the top and bake the whole thing for 15 minutes. Cool, then cut and eat.
Gluten Free Raspberry Bars
Delicious dairy-free gluten-free raspberry bars! These oat crumble bars pair perfectly witth coffee, and they're not only gluten- and dairy free, but they're also egg-free!
Ingredients
Raspberry Filling
- 1 10 oz package fresh raspberries
- 2 Tbsp real maple syrup
- 2 Tbsp cornstarch (or arrowroot powder)
- 1/4 tsp almond extract (or vanilla extract if nut-free)
Crust and Crumble Top
- 1/3 cup vegan butter (at room temperature)
- 2/3 cup firmly packed brown sugar
- 1 cup gluten-free oats (I used Bob's Red Mill)
- 1 cup gluten-free baking flour (I ued Bob's Red Mill 1:1 flour)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp almond extract (or vanilla extract if nut-free)
- cooking oil spray
Instructions
- Preheat oven to 375 degrees F
- Combine raspberries, maple syrup and cornstarch in a saucepan. Stir constantly as you bring to a boil and then cook 1 minute or until thickened. Remove from heat and stir in the almond extract. Set aside.
- Beat the vegan butter with an electric mixer until fluffy; add brown sugar and vanilla and mix well.
- Combine the gluten-free oats, g-f flour, baking soda and salt and stir well; add to the butter/sugar mixture and stir until it is a course, crumbly mixture.
- Coat a 9×9 square baking dish with cooking oil spray
- Press 2 cups of the oatmeal mixture into the bottom of the pan (save the rest). Bake for 10 minutes (or until crust looks slightly browned and puffed)
- Spread the raspberry mixture evenly over the crust
- Add the remaining oatmeal mixture to the top; bake for 15 minutes or until golden brown.
- Let cool completely and then cut into squares; for easier cutting (and to get straighter squares) put in the freezer for 30-60 minutes and then cut. Enjoy!
Notes
If you want to make these gluten, dairy, egg AND nut-free, simply swap the almond extract for vanilla.
© Kitchen Gone Rogue. www.kitchengonerogue.com
Nutrition
Calories: 196kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 250mgPotassium: 86mgFiber: 3gSugar: 15gVitamin A: 8IUVitamin C: 6mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!
