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!
Why you’ll love this raspberry oatmeal bar recipe
- Only 15 minutes - This recipe is quick and easy! It takes just a few minutes to prepare, and then it's baked in the oven! The base dough and crumb topping are the same, so you simply make the mixture and divide it into two layers with the raspberry preserves in the center.
- 5 ingredient recipe - With only 5 simple ingredients, these bars are filled with flavor, are healthy and really fast to make!
- Perfect breakfast bars - Make these bars on Sunday and store them in the fridge for the week. You can even slice them into squares, wrap in plastic wrap and store in the freezer for the perfect portioned breakfast.
- Delicious dessert for all year round - This recipe doesn't use any seasonal ingredients since the filling is store-bought raspberry preserves, so this recipe is a perfect fruity dessert for any at home meal, friend get together or holiday dinner party.
This recipe calls for very few and simple 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.
*Get the full list of recipe ingredients and directions in the recipe card at the bottom of this post.
How to make gluten free raspberry crumble bars
Step one: To make 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. 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 three: After pressing the crumb mixture into the pan it's time to bake, only for 8 minutes. This is the step where we partially bake the crust.
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.
- 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.
- Partially bake the crust first- This will ensure that the jam doesn't seem into the crust layer and each layer remains in tact.
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!
Here are some variations you can try for these gluten free raspberry bars.
- 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!
- Orange oat bars - Mix one tablespoons of orange zest into the crumble mixture.
- 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!
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.
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 also 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!
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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.
Gluten Free Raspberry Bars with Almond Flour
- 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.
- 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.