These Gluten Free Raspberry Bars with Almond Flour only require 6 simple ingredients and are great as a summer breakfast or dessert! Made in only 15 minutes, these raspberry dessert bars are healthy, naturally gluten free, vegan and dairy free.
These oatmeal crumb raspberry bars made with almond flour are easy and delicious to make!
As a chef, I am always looking to create recipes that take only a few minutes so they have fewer dishes and can be made quickly for any meal. I find these raspberry oatmeal bars to be perfect for dessert or even as a sweet breakfast treat.
This recipe uses coconut oil, similar to my Gluten-Free Molten Chocolate Lava Cake, for a healthier oil option. The crumb is moist, lightly sweetened with maple syrup and the perfect texture!
Here are some other delicious sweet treats to pair with these bars. Sesame Chocolate Chip Cookies, Gluten Free Chocolate Cake, and To Die For Blueberry Muffins!
Why you’ll love this raspberry oatmeal bar recipe
- Only 15 minutes & 5 simple ingredients!
- Great for breakfast or a tea time snack
- Perfect for meal prep for the week - Slice them into squares, wrap in plastic wrap and store in the freezer for the perfect portions.
- Great for year round or for any holiday!
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Ingredients
- Almond flour - I love to use Bob's Red Mill brand of almond flour since it is very finely ground and blanched, but any brand should work!
- Gluten Free Rolled Oats - these are super easy to find and I also love the Bob's Red Mill version. Oats add healthy protein to this recipe.
- Refined Coconut Oil - I prefer to use "refined" coconut oil so that the bars don't taste like coconut and it acts like a neutral oil. If you prefer this recipe to be healthier and less processed, you can use "un-refined" coconut oil.
- Maple Syrup - Maple syrup is the perfect sweetener for this recipe and the syrup consistency helps the crumble stick together.
- Salt - Sea salt or kosher salt work well in this recipe.
- Raspberry preserves - Bonne Maman brand of raspberry preserves is my favorite filling for these bars. Other brands of raspberry preserves will work perfectly too.
How to make gluten free raspberry crumble bars
Step one: For the crumble, mix together the almond flour, oats, maple syrup, coconut oil and salt in a large bowl.
Step two: Set aside 1 cup of the crumble as the topping for later. Pat the remaining crumb mixture into a parchment-lined pan. I like to line the pan with two large pieces of parchment paper, overlapping each other, so that it's super easy to lift up once the bars are cooked & chilled.
Step three: After pressing the crumb mixture into the pan it's time to bake, only for 8 minutes.
Step four: After baking, spread the jam all over the crust.
Step five: Sprinkle the remaining crumble over the top of the raspberry preserves.
Step six: Bake the bars for 30-45 minutes. The crumble will be a golden brown. Allow to cool for at least 30 minutes before slicing or storing in the fridge or on the counter.
Expert tips
- Don't be to fussy! This recipe is very forgiving. Simply follow the directions and enjoy.
- Cool at least 30 minutes - The bars need to cool completely before storing away or slicing, otherwise the bars will fall apart when you cut them if they're freshly warm. Refrigerating the bars for a few hours will also help them slice nicer.
- Use the highest quality raspberry preserves you can find - Finding the best quality preserves will yield a more flavorful dessert/breakfast oat bar. I love Bonne Maman brand.
- Partially bake the crust first- This will ensure that the jam doesn't seem into the crust layer and each layer remains in tact.
Recipe substitutions
You can substitute the store-bought raspberry preserves with any high quality preserves that you like, whether that be strawberry, blueberry, mixed berry or even a fig jam!
You can also use frozen berries to make your own berry filling. In a pan, stew the berries until the desired texture. If your homemade jam is too thin, add some corn or arrowroot starch to thicken it up.
Recipe variations
- Chocolate raspberry bars - Mix 2 tablespoons of cocoa powder into maple syrup before mixing it into the the crumble mixture to add a chocolate flavor!
- Peach raspberry bars - Thinly slice peaches and sauté them in a pan with a bit of coconut oil and cinnamon until softened. Then, arrange them onto the bottom layer of oat mixture, top with the raspberry jam and oat crumble. Bake as directed.
- Lemon raspberry crumb bars - Add one tablespoon of grated lemon zest into the oatmeal crumb mixture. Optionally, drizzle a confectioners sugar and lemon glaze over the baked bars too!
Storage
Storing: Store these bars covered in the pan on the counter for 2 days. Alternatively, keep the covered pan of bars in the fridge for up to 1 week.
Freezing: These bars can be frozen (in a freezer safe plastic bag) for up to 3 months. Defrost on the counter for 4-6 hours before serving.
Pre-portioning and freezing: To pre-portion the bars into single servings, slice into 16 squares and wrap each one in plastic wrap. Place all the wrapped squares in a freezer safe bag and freeze. You can take out 1 bar at a time and leave on the counter overnight so it is ready for breakfast!
More dessert recipes you may love
Have you tried this recipe? Consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page.
Gluten Free Raspberry Bars with Almond Flour
Ingredients
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Instructions
- Preheat the oven to 350°F and line an 8”x 8” square baking pan with parchment paper.
- To prepare the crumble mixture in a large bowl, mix together almond flour, rolled oats, coconut oil, maple syrup and salt. I like to use a rubber spatula or fork - don’t recommend an electric mixer.
- Set aside 1 cup of the crumble mixture and press the remaining crumble into the prepared pan. Be sure to press the crumble tightly into an even layer.
- Bake the crust for 8 minutes, just until lightly golden.
- After par-baking the crust, remove from the oven.
- Mix raspberry jam in its jar to make sure it’s spreadable, then pour all the jam onto the baked crust & spread into an even layer.
- Sprinkle the top of the jam with the remaining 1-cup of crumble that was set aside earlier.
- Bake about 35-40 minutes or until the crumble topping is a golden brown color.
- Allow to cool for at least 30 minutes before slicing or storing in the fridge. Ideally, refrigerate for 2-4 hours for easy slicing.
- Pull the sides of the parchment paper upwords to remove the entire bar from the pan. Then, place onto a cutting board & slice into 16 squares.
Test Kitchen Notes
- Raspberry preserves - Swap the raspberry preserves for any other flavored preserves or jam that you love, such as strawberry, mixed berry or any other.
- Make ahead- Cover and store on the counter for 2 days. Alternatively, it can also be kept in the fridge for up to 1 week.
- Freezer- These raspberry bars can be covered well with foil or plastic wrap and placed into a freezer-safe ziplock for up to 3 months. Let thaw in the fridge overnight.
- You can easily double this recipe and bake it in a 9"x13" baking pan, and add an additional 5-10 minutes to the bake time.
- Make bars into muffins - These bars can also be prepared in lined muffin tins. Reduce the bake time by 15-20 minutes since they make cook faster.
Cheryl Strom says
Hi Dayla in your introductory paragraph I think there is a typo you say unrefined coconut oil and then in your recipe say refined. They sound yummy can't wait to try them
Dalya Rubin says
Thanks so much for letting me know! The correct wording should be "refined" coconut oil, so I'm going to update it now. Let me know if you give the recipe a try!
Richard says
These were amazing! I love trying new raspberry treats!! 🙂
Michelle says
Thanks so much for a delicious and easy recipe! I used 7oz of blueberry jam and it certainly satisfied my sweet tooth.
Dalya Rubin says
I'm so happy to hear you liked it! Blueberry jam sounds fantastic in this recipe!
Barbara says
I made this last month for meeting and a couple of the people where gluten and dairy free. I was so clueless on what to make, settled on this one and so glad I did EVERYONE love them. I am having another meeting and making this again but with Bonne Maman Apricot preserves. My question is last time it stuck to the parchment paper. I follow the recipe to a T should I spray the paper with coconut oil?
Holly Russell says
These look so good! Do you have a recommendation for a nut free flour substitute? Maybe oat flour?
Dalya Rubin says
Hi, thank you! I have not tried it with oat flour, but it may work! If you give it a go, let me know how it works.
Debra says
I can't wait to try this! A place in the town where I live makes a version of something like this and they are amazing! It sounds like it will come out just as good or better. Will keep you posted!
CD says
Eager to bake a gluten free dessert so tried this recipe. The only oil I had was avocado oil so used that. Spiced up the crumble with a tsp of vanilla extract and a tsp of cinnamon. EXCELLENT!
Dalya Rubin says
I love that you used avocado oil -- it's such a favorite of mine in baking lately too! Your additions sound amazing & I love that you took creative liberties.
Londa Jue says
Dayla,
What can I substitute the coconut oil for? Would canola oil work?
Thanks,
Londa
Dalya Rubin says
Sorry I'm replying to your comment so late! Another reader has had success with substituting the coconut oil with canola oil. You can likely also use avocado oil too!
Dina K says
Whoa! These are so good! And so easy. Was looking for a vegan almond flour raspberry bar recipe and found this. SO glad I did! I used canola oil instead of coconut oil, and a 10 oz jar of Crofters organic raspberry spread. After reading other people's reviews, I also added cinnamon to the crumble mix (I love cinnamon). These are a 10! Thank you!
Dalya Rubin says
Wow I love this feedback & I love even more that you adapted the recipe to use the ingredients you have at home!
Art W says
If I want to use butter, would I use the same amount as the coconut oil? And if so, would I use room temperature butter or melted?
Dalya Rubin says
Hi, great question! Although I haven't tested the recipe with butter, I believe you can use unsalted butter & melt it. Let me know if you give it a try!
Sue F says
I've made this recipe twice with homemade raspberry jam i made from my wild raspberries and it is absolutely DELICIOUS! My fiance asks for it now so I just made a second batch. This time I added a little vanilla extract to the dough. I haven't tried it yet but it smells delicious! I love the fact that it uses whole ingredients, it's gluten free, and no refined sugars and flours. Thanks so much for sharing! I'm surely going to make more recipes of yours 🙂
Marilyn says
Can I use coconut instead of oats?
Vicki says
Wow, this is one of those recipes that is more than the sum of its parts. Simple, healthy, delicious, and we are not even gluten-free. I usually ignore recipes that say gluten-free, but I’m so glad we tried this one. Will definitely make this again.!
Chelsea says
I subbed butter for the coconut oil and used a mixed berry jam, but my real innovation was sprinkling a handful of semi-sweet chocolate chips over the jam before I added the top layer of crumble. Delicious! Pushed it firmly away from breakfast and into dessert territory.