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These raspberry oat bars have a buttery oat crust, a sweet and tart raspberry filling, and an oat crumble topping. They’re simple to make and are bakery-quality.
This raspberry oat bars recipe is made with simple ingredients and is the kind of dessert that makes baking feel easy. Whether you serve it with a scoop of ice cream or alone, it is a delicious, cozy treat.
Ingredients
Here are all the ingredients you need to make the raspberry bars, including simple substitutions.
For the Oat Crust & Topping:
- 1 ½ cups all-purpose flour – Forms the base and crumb topping. Regular flour works best, but a 1:1 gluten-free blend could be substituted.
- ½ cup Old Fashioned rolled oats – Adds texture and a slight chewiness. Instant oats will work but won’t give quite the same texture.
- ½ cup granulated sugar – Sweetens the crust and topping.
- ⅛ teaspoon salt – Balances the sweetness and enhances flavor. Skip if using salted butter.
- 8 tablespoons cold unsalted butter – Creates that irresistible crispy and crumbly texture. Cold butter is key.
For the Raspberry Filling:
- 2 large eggs – Helps bind everything together and gives a custard-like texture.
- 1 cup granulated sugar – Sweetens the filling while complementing the tartness of the raspberries.
- ½ cup nonfat Greek yogurt – Adds creaminess and a slight tang. Sour cream can be substituted.
- 1 teaspoon almond extract – Provides a warm, nutty flavor that pairs beautifully with raspberries. You can also use vanilla extract.
- ⅓ cup all-purpose flour – Helps thicken the filling and create a stable bar.
- 3 cups fresh raspberries – You can also use frozen raspberries. Just fold them in at the last second before adding to the crust.
How To Make Raspberry Oat Bars
This recipe comes together quickly, and it’s an easy recipe to start a baking beginner with. Let me show you how:
Prepare the Oat Crust and Topping
- Whisk the flour, oats, sugar, and salt in a medium mixing bowl. Add the butter and use a pastry blender (or your hands) to cut the butter into the dry ingredients. You will have pea-sized crumbs.
- Set aside 1 cup of the mixture for the topping, then press the remaining mixture firmly into the bottom of a greased 9 by 13-inch baking pan to form the crust. Bake in a preheated 350°F oven for 10-12 minutes, then remove from the oven and set aside.
Make the Filling
- Whisk together the eggs, sugar, Greek yogurt, almond extract, and flour in a medium bowl until smooth. Gently fold in the raspberries.
- Pour the filling over the warm crust, spreading it evenly.
Assemble, Bake, and Serve
- Let the bars cool for at least 30 minutes before slicing and serving.
- Sprinkle the reserved oat crumb mixture evenly over the filling.
- Bake for 45 minutes, until the top is lightly golden and the filling is set.
Recipe Tips
- Use the bottom of a jar or measuring cup to help even out the crust. It is very easy to work with and very forgiving.
- A pastry blender works great for cutting in the butter. If you don’t have one, you can use your hands. I find using my hands is the easiest option, especially if you don’t mind getting them dirty.
Raspberry Bars
These raspberry oat bars have a buttery oat crust, a sweet and tart raspberry filling, and an oat crumble topping. They’re simple to make and are bakery-quality.
Equipment
- 9 by 13-inch baking pan
- mixing bowls
- whisk
- Pastry blender
- measuring cups and spoons
- Spatula or spoon
Ingredients
CRUST AND TOPPING:
- 1 ½ cups all purpose flour
- ½ cup old fashioned rolled oats
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 8 Tablespoons cold unsalted butter, cut into 16 cubes
FILLING:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup nonfat Greek yogurt
- 1 teaspoon almond extract
- ⅓ cup all purpose flour
- 3 cups fresh raspberries
FOR SERVING:
- Vanilla ice cream, optional
- Whipped cream, optional
Instructions
MAKE THE CRUST AND TOPPING:
- Spray a 9 by 13-inch pan with nonstick cooking spray.
- Move the oven rack to the middle position and preheat the oven to 350°F.
- In a mixing bowl, whisk flour, oats, sugar, and salt until combined.
- Add cold butter cubes and using a pastry blender (or a fork or your hands) cut the butter into the flour until you have large crumbs.
- Measure out 1 cup of the mixture and set aside. Put the rest in the 9×13 pan and press firmly to make the crust. Use the bottom of a measuring cup to help make it even.
- Bake the crust for 10-12 minutes. Then remove it from the oven.
MAKE THE FILLING:
- Whisk together the eggs, sugar, yogurt, extract, and flour until well combined.
- Fold in the raspberries.
- Pour the filling on top of the baked crust, and spread so it evenly covers the crust.
- Sprinkle the remaining crumb mixture evenly on top.
- Bake for 45 minutes.
TO FINISH:
- Allow to cool about 30 minutes before cutting into squares and serving.
- These bars are delicious as is, but feel free to serve warm with a scoop of vanilla ice cream or whipped cream.
Notes
SERVE: Serve the raspberry bars plain or warm with a scoop of vanilla ice cream.
STORE: These bars will be fine at room temperature for a day. After that, I recommend storing them in the refrigerator to keep them fresh. They will keep in the fridge for 4-5 days.
FREEZE: Seal them in an airtight container or freezer storage bag. They will keep for three months. Before enjoying them, thaw them in the refrigerator.
Nutrition
Serving: 1square, Calories: 302kcal, Carbohydrates: 50g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 40mg, Potassium: 127mg, Fiber: 3g, Sugar: 27g, Vitamin A: 283IU, Vitamin C: 8mg, Calcium: 31mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe FAQs
Can you freeze raspberry pie bars?
You certainly can. As with anything, put the bars in an airtight container. You can wrap them in plastic wrap first for an extra layer of protection. You can freeze these in the pan or cut them, wrap them individually, and store them in a freezer bag. Thaw in the fridge or on the countertop.
Can I use frozen berries instead of fresh ones?
Absolutely! Note that you should add frozen berries just before pouring the topping so the batter doesn’t get too stiff and hard to use.
What other berries work in this recipe?
Blueberries, blackberries, strawberries (cut first), pitted cherries, or a mix. Just use the same proportions.
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