These Gluten Free Raspberry Bars with Almond Flour only require 6 simple ingredients and are great as a summer breakfast or dessert!
Why you’ll love this recipe!
These raspberry bars are so delicious and easy! I made these raspberry bars with some healthier ingredients and they are absolutely perfect. Don’t get me wrong, white sugar and butter makes baked goods amazing, however, in this recipe I truly believe you can skip the butter because the refined coconut oil works wonders. The crumb is moist, lightly sweetened and the perfect texture.
I love this recipe so much and I think you will too because:
- There are only 6 ingredients!
- This recipe comes together in 20 minutes
- These bars are made with coconut oil and maple syrup, which are both healthier alternatives
Ingredients for the raspberry bars
This recipe calls for very few and simple ingredients. The recipe is very strait forward and calls for a lot of pantry staples.
The ingredients you will need to make this recipe consist of:
- Almond flour - I love to use Bob's Red Mill brand of almond flour, 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.
- Refined Coconut Oil - Definitely stick with REFINED coconut oil so that your bars don't taste like coconut. If you're really craving the coconut flavor, you can opt for an unrefined version.
- Maple Syrup - Maple syrup is a game-changer as a delicious sweetener in the jam bars.
- Sea salt - Ever since attending culinary school, I'm a huge fine sea salt advocate. Feel free to use Kosher salt too!
- Raspberry preserves - If you want the best berry bars of your life, I recommend using Bonne Maman brand of raspberry preserves. It's life-changing!
This recipe is pretty flexible and there are some easy ingredient swaps you can use. Here are some of the swaps that work perfectly in this recipe:
- Feel free to try this recipe with your favorite jam/preserves! I chose to use raspberry jam in this recipe because I think it’s so delicious, but any jam will yield the same results with a slightly different taste.
Here is a visual overview of the steps to make make this recipe. Scroll down to the recipe at the bottom for exact details.
Making these raspberry bars couldn't be any simpler! All you need is an 8" x 8" square baking pan, measuring cups and a large bowl. Very minimal equipment needed equals barely any dishes to clean!
Step 1: To make the crumble, mix together the almond flour, oats, maple syrup, coconut oil and salt in a large bowl.
Step 2: Set aside 1 cup of the crumble as the topping for later. Then, you'll 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 3: After pressing the crumb mixture into the pan it's time to bake, only for 10 minutes. This is the step where we partially bake the crust.
Step 4: After baking, spread the jam all over the crust and top with the crumble mixture.
Step 5: Bake the bars for 30-45 minutes. The crumble will be a golden brown and you'll feel temped to dig in. Wait until it cools to eat (and maybe sneak a corner piece while nobody is looking).
Step 6: Once the bars are cooked, cooled and chilled, you can slice into 16 squares and enjoy!
Of course! You can 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.
Any fruit jam will be delicious in these bars!
Yes, these bars can be stored in the freezer for up to 3 months.
Making these gluten free raspberry bars couldn't be easier! Here are a few tips to ensure they come out perfect each time.
- No need to over mix the crumb mixture. Once you mix it with a fork and small & medium clumps form, you're done!
- Make sure you parbake the crust, that initial ten-minute crust baking. This will ensure that the jam doesn't seem into the crust layer and each layer remains in tact.
- Use the best quality jam or preserves you can find! So much of the flavor is within the jam layer, so you'll want to make sure you love the flavor.
- Let your bars cool & chill. I promise, it's worth the wait!
- Store the bars in an airtight container for up to 5 days or freeze for up to 3 months.
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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. Or, consider following me on Facebook or Instagram! Thanks for visiting.
Gluten Free Raspberry Bars with Almond Flour
- 1 large mixing bowl
- 1 8x8 baking pan
- 1 rubber spatula or fork
- parchment paper optional but recommended
- 2 cups almond flour spooned and leveled
- 1 cup gluten-free rolled oats
- ⅓ cup refined coconut oil softened or melted
- ⅓ cup + 2 tablespoons maple syrup
- ¼ teaspoon sea salt
- 1, 13 ounce jar raspberry preserves or jam I recommend Bonne Maman brand
- 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 10 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 30-45 minutes or until the crumble topping is a golden brown color.
- Allow to cool completely, then cover & refrigerate for at least 1 hour or best overnight.
- 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. Enjoy.
- You can swap the raspberry preserves for any other flavored preserves or jam that you love, such as strawberry, mixed berry or any other.
- Make this recipe ahead of time, cover and store on the counter for 2-3 days. Alternatively, it can also be kept in the fridge for 5 days.
- Freeze the bars! 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.
- 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!
These were amazing! I love trying new raspberry treats!! 🙂
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!
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.