Berry season calls for fresh raspberry bars, and these aren’t your average bar! They’re loaded with a thick filling of fresh and perfectly sweetened raspberries sandwiched between a hefty layer of buttery dough and oats. They’re ooey-gooey, with a thick raspberry center similar to pie filling, and just PERFECT. You will need at least a couple of these sweet treats in one sitting (fork and extra napkins recommended)!
raspberry bars with oatmeal
We love a good fruit crumble bar and this one is currently our favorite way to use fresh raspberries. It allows them to be the main attraction– juicy and extra sweet, but not overpowered by the crust and topping. These fresh raspberry bars with oatmeal have a slight crisp to them, which is one of the reasons we prefer incorporating oatmeal into the crust and topping. Plus, the oatmeal gives it an oat-y, hearty flavor (and makes it breakfast-appropriate, too!).
how to make raspberry bars
Now for the second best part: it only takes 15 MINUTES to assemble these beauties! Both the raspberry filling and the raspberry bar crust requires a handful of simple ingredients. Here are the items you will need:
- all-purpose flour
- old-fashioned oats
- light brown sugar
- baking soda
- butter, melted
- fresh raspberries
- sugar cornstarch lemon zest and juice
For all the details on how to make raspberry bars, scroll to the bottom of the page and check out our full recipe. For now, here’s a quick step-by-step so you can get an idea of how easy this raspberry bar recipe is!
- Make the crust/topping: Preheat the oven and prepare an 8-inch baking pan. Combine the flour, oats, brown sugar, baking soda and salt, then stir in the melted butter. The mixture will look a bit sandy but will bind when pinched together.
- Form the crust: Firmly press half of the crust mixture into the pan, and bake for 12-14 minutes (it will puff up slightly).
- Make the raspberry filling: When the crust is baking, place the raspberries in a mixing bowl. Separately, combine the sugar, cornstarch and lemon zest. Add the lemon juice to the berries and then fold in the sugar/cornstarch. Let it sit for 5-10 minutes while crust bakes.
- Layer and bake: Spread the raspberry filling over the baked crust and sprinkle the remaining half of the crumble over the berries. Bake for 35-40 minutes until the raspberry juices are bubbling and the crust turns golden brown. Remove from the oven and allow the raspberry bars to cool completely. Slice and serve!
tips for the best raspberry bars
One of the things we love about this recipe is its simplicity. It makes use of fresh raspberries at the peak of their season, when they’re at their sweetest. Paired with a basic butter, oat and brown sugar crust, and you have an unbeatable, summer-y combination!
It’s quite easy to make, but here are a few extra tips that might help ensure the best raspberry bars possible:
- Press the crust: Make sure the crust is pressed very firm before you bake it!
- Let them cool: The raspberry bars will firm up once they have cooled down completely. If you cut into them too soon, when they’re still warm, the juices will spread and the raspberry bars won’t be firm.
- Frozen vs. fresh: We love the way fresh raspberries taste in these bars, but you can also make these outside of berry season with frozen raspberries. If you’re using frozen berries, you’ll just need to add 1-1/2 more tablespoons of cornstarch to account for the extra moisture.
- Cutting the bars: You can easily cut the bars in the baking dish, or line the pan with foil and parchment paper first for easy removal. Make sure to leave excess paper/foil hanging over the edge so you can use it as a sling and lift the square of bars out all at once. Slice them on a cutting board.
These fresh raspberry bars are simply delightful! There’s nothing like sweet, juicy berry desserts in the summertime. Enjoy them on their own or pair a raspberry bar with a scoop of vanilla ice cream for a classic combination that everyone will love!
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Lemon Raspberry Parfait is a rich and elegant dessert that pairs sweet raspberry sauce with a decadent, lemon-y custard. We’ve increased the lemon flavor in our lemon curd and combined it with fresh raspberries for an extra sweet-tart combination you’ll love!
- Our Strawberry Rhubarb Crisp goes hand-in-hand with lazy summer evenings. Strawberries and rhubarb are always a good idea and this recipe makes it so easy to enjoy.
- This Easy Peach Crisp has a sweet oatmeal crumble and a sweet peach filling that’s extra perfect with a scoop of ice cream or whipped cream. We can’t get enough of those summertime fruits and this dessert is just PEACHY. 😉
- These sprouted wheat fresh cranberry bars are made with sprouted wheat flour and fresh cranberries.
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For the crust and topping
- 1-1/2 cups all purpose flour
- 1 cup old fashioned oats
- 1 cup light brown sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons butter, melted
For the filling:
- 4 cups fresh raspberries
- 1/2 cup sugar
- 4 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Pre-heat the oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.
- Stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter. The mixture will look like damp sand but it will hold together if you pinch it.
- Press half of the mixture into the prepared baking pan. (Make sure to press it firmly)
- Bake for 12 to 14 minutes until it is slightly puffy.
- While the crust is baking, prepare the filling.
- Place the raspberries in a mixing bowl.
- Combine the sugar, cornstarch and lemon zest until well blended. Add the lemon juice to the raspberries then fold in the sugar/cornstarch mixture. Let the raspberry mixture sit for 5 to 10 minutes while the crust bakes down.
- Spread the raspberry filling over the baked crust.
- Sprinkle the remaining oatmeal crumble over the raspberries.
- Bake for 35 to 40 minutes until the raspberry juices are bubbling at the edges and the crumble crust is golden brown.
- Let the raspberry crumble bars cool completely before slicing.
- Make sure you press the bottom crust down firmly before you bake it.
- Let the raspberry bars cool down completely before you slice them. If it is still warm then the juices will spread and make a mess. It will firm up completely once it is cold.
- If you use frozen raspberries you will need to add 1-1/2 more tablespoons of cornstarch.
- We sliced these raspberry bars right in the baking dish. If you want to line it with tin foil or parchment paper first, you can pull the raspberry bars out of the baking dish then slice them on a cutting board. To do that, make sure you let the parchment or aluminum foil hang over the edge so you can use it as a sling.
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 388Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 183mgCarbohydrates: 68gFiber: 5gSugar: 33gProtein: 5g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.