Description

Enjoy the perfect blend of sweet and tart with these Raspberry Oatmeal Crumble Bars. A buttery, oat-filled crumble encases a vibrant raspberry filling, creating a delightful treat that’s ideal for snacks, desserts, or even a flavorful breakfast bar.

Ingredients

Units Scale

For the Crumble:

1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 cup light brown sugar, packed
1/2 cup unsalted butter, chilled and diced
1/4 teaspoon baking soda
1/4 teaspoon salt

For the Raspberry Filling:

2 cups fresh raspberries
1/4 cup granulated sugar
2 teaspoons cornstarch
1 tablespoon lemon juice, freshly squeezed

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Instructions

Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan or line it with parchment paper.
Make Crumble: In a large mixing bowl, combine oats, flour, brown sugar, baking soda, and salt. Add chilled, diced butter and work it into the mixture until it resembles coarse crumbs.
Prepare Raspberry Filling: In another bowl, gently mix raspberries, granulated sugar, cornstarch, and lemon juice until raspberries are coated.
Assemble Bars: Press about two-thirds of the oat mixture into the bottom of the prepared pan. Evenly spread the raspberry mixture over the base, then sprinkle the remaining oat mixture on top.
Bake: Bake for about 30 minutes, or until the top is golden brown and the filling is bubbly.
Cool and Cut: Let it cool completely in the pan. Once cooled, lift out using parchment paper (if used), and cut into bars.

Notes

If using frozen raspberries, add extra cornstarch to the filling.
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze for up to 3 months.
Experiment with other berries like blueberries or blackberries.
For gluten-free, use gluten-free flour and oats.
Add chopped nuts to the crumble for extra crunch.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 12g
Sodium: 80mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 3g
Cholesterol: 20mg