Raspberry Crumble Bars
A buttery oat-almond base topped with tart-sweet raspberries and a crumbly oat topping.Naturally sweetened with honey or maple syrup, these bars are lighter than traditional desserts and packed with fiber from oats and almonds. Perfect for diet-conscious people who want a sweet treat.
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Ingredients
Base & Crumble
1 ½ cups rolled oats
½ cup almond flour
¼ cup whole wheat flour
3 tbsp honey or maple syrup
¼ cup coconut oil or unsalted butter, melted
½ tsp baking powder
¼ tsp salt
½ tsp cinnamon
Filling
1 cup fresh or frozen raspberries
2 tbsp honey or maple syrup
1 tsp lemon juice
1 tsp cornstarch (optional, for thickening)
Instructions
1. Preheat oven
Preheat oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper.
2. Make the crumble base
In a bowl, mix oats, almond flour, whole wheat flour, baking powder, salt, and cinnamon.
Add melted coconut oil and honey → mix until crumbly.
3. Press the base
Press 2/3 of the mixture evenly into the bottom of the pan.
Bake 10 minutes to set slightly.
4. Prepare raspberry filling
In a small saucepan, heat raspberries + honey + lemon juice over medium heat for 3–4 minutes.
Optional: stir in cornstarch to thicken.
Let cool slightly, then spread evenly over the baked base.
5. Add crumble topping
Sprinkle remaining 1/3 of oat mixture over raspberries.
Bake 15–20 minutes until golden brown.
6. Cool & Serve
Let cool completely (or refrigerate 30 min) before slicing into bars.
Optional: dust with powdered sugar or drizzle with dark chocolate.
Tips
Swap almond flour for oat flour to make it gluten-free.
Mix in chopped nuts (walnuts, pistachios) into the crumble for extra crunch.
Use mixed berries instead of raspberries for variety.
Store in an airtight container for 3–4 days or freeze for 2 months.
Nutritional Information
Calories: ~150
Protein: 3 g
Carbs: 20 g
Fat: 6 g
Fiber: 3 g
Sugar: 9 g