Raspberry Bars

Four raspberry oat bars stacked on top of each other.

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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.

Prep Time15

Cook Time1

Cool Time30

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: raspberries

Servings: people

Author: Jillian Wade

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

US Customary - Metric

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 9x13 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