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!

Prep Time10

Cook Time25

Course: Breakfast

Cuisine: Dairy-Free, egg-free, Gluten-Free, nut-free, Vegan

Servings: servings

Calories: 196kcal

Author: Kelly Kirkendoll

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 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 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.

Nutrition