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Three healthy raspberry oatmeal bars on top of each other.

Healthy Raspberry Oatmeal Bars

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These healthy raspberry oatmeal bars are nutritious and filling. Gluten-free oats and apple sauce are used to make the vegan crust and crumble topping.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 bars


For the filling

  • 2 cups (250 g) raspberries fresh or frozen
  • 2 tablespoons chia seeds

For the crust and crumble topping

  • 1 ½ cups (180 g) gluten free oats
  • ¾ cup (100 g) almonds
  • 2 tablespoons unsweetened apple sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 1 pinch of salt


For the raspberry chia jam

  • Heat the raspberries with a splash of water in a small saucepan over medium heat for 10 minutes. They should get really soft and fall apart.
  • Transfer the raspberries to a bowl and mash them with a fork.
  • Add inn the chia seeds, stir well and set aside while making the crust.

For the crust and crumble topping

  • Preheat the oven to 350°F (180°C, fan). Line a 7x7 inches (18x18 cm) square pan with parchment paper. You can use an 8x8 pan but the bars will be thinner.
  • Grind the oats and the almonds in a food processor. Transfer to a large bowl.
  • Add the apple sauce, the maple syrup, the coconut oil and a pinch of salt and combine with your hands or a spatula. The dough should be moist but not sticky and you should be able to form a ball.
  • Press ⅔ of the dough into the baking pan. Prick the bottom with a fork. Save about ⅓ of the dough for the crumble topping.
  • Pre-bake the crust for 8-10 minutes or until the edges turn golden.
  • Take the square pan out of the oven. Press the crust down slightly with a fork and top with the raspberry chia jam. Crumble the remaining dough on top. Bake for another 15 to 20 minutes, until the crumble is golden brown.
  • Let cool completely before cutting it into squares.


  1. You can store the bars in the fridge for 5 days. Keep them in an air-tight container or wrap them individually in way paper or plastic foil.
  2. You can use any type of berries you want to make the chia jam. Blueberries, blackberries and strawberries work great.
  3. Use store-bought raspberry jam: if you're in a hurry, you can skip making your own chia jam and use store-bought raspberry jam. Note that this will increase the sugar content of the breakfast bars and will make them more sticky (which is less practical if eating the bars on the go).


Calories: 280kcal | Carbohydrates: 29g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Fiber: 8g | Sugar: 7g
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