Hello yummy breakfast, dessert or afternoon snack. These vegan gluten-free raspberry oatmeal bars pair perfectly with morning or afternoon coffee, and they’re not only gluten-free, but they’re also dairy-free and egg-free! During the summer, they’re the perfect treat to make with all those lovely, fresh, in-season raspberries. In fact, this recipe is one of 8 featured in a recent article about summer fruit recipes. 🙂

A Safe and Delicious Treat: Vegan Gluten-Free Raspberry Oatmeal Bars

I don’t suffer from celiac disease or a gluten sensitivity, but I have friends and family who do. And as a dairy allergy sufferer, I understand the struggle of finding desserts I can eat … and finding or making safe desserts that are also delicious. With that in mind, and because I’m finding that many people who have issues with gluten also have a dairy allergy, I’m trying to create more recipes that are both dairy-free and gluten-free. I also have friends who are allergic to eggs, so when I can, I also like to make egg-free recipes (especially desserts). This one fits the bill for all three: no gluten, dairy or eggs!

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Gluten-Free Raspberry Oatmeal Bars

Delicious vegan gluten-free raspberry oatmeal bars that are on the healthy side. They pair perfectly with morning or afternoon coffee, and they're not only gluten-free, but they're also dairy-free and egg-free!

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Course Breakfast

Cuisine Dairy-Free, Gluten-Free, Vegan

Ingredients

1 10 oz package fresh raspberries
2 Tbsp real maple syrup
2 Tbsp cornstarch
1/4 tsp almond extract
1/3 cup vegan butter (at room temperature)
2/3 cup firmly packed brown sugar
1 cup quick-cooking gluten-free oats (I used Bob's Red Mill)
1 cup gluten-free baking flour (I ued Bob's Red Mill Paleo baking flour)
1 tsp baking soda
1/2 tsp sea salt
1 tsp vanilla extract
cookig 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 9x9 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 8 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!