Clean Eating Raspberry Oat Bars
These Clean Eating Raspberry Oat Bars are wholesome, naturally sweet, and perfect for snacking, breakfast, or dessert!
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Spatula
- 8x8-inch baking pan
- Parchment Paper
- Oven
Ingredients
- 1 cup white whole-wheat flour provides a nutty flavor and wholesome fiber
- 1 cup rolled oats adds chewiness and heartiness
- 1/2 cup coconut palm sugar natural sweetener with a low glycemic index
- 1/2 teaspoon baking powder helps the bars rise slightly
- 1/4 teaspoon sea salt enhances all the flavors and balances the sweetness
- 1/2 cup coconut oil melted, adds moisture and richness with healthy fats
- 2/3 cup fruit-sweetened raspberry jam for a fruity, tangy layer packed with antioxidants
Instructions
Method: Clean Eating Raspberry Oat Bars
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang to easily lift the bars out after baking.
- In a large mixing bowl, combine 1 cup white whole-wheat flour, 1 cup rolled oats, 1/2 cup coconut palm sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon sea salt. Stir until evenly distributed.
- Pour in 1/2 cup melted coconut oil. Mix until all the dry ingredients are moistened and the mixture starts to come together into a crumbly dough.
- Take about two-thirds of the oat mixture and firmly press it into the bottom of the prepared baking pan to form an even crust layer.
- Spoon 2/3 cup fruit-sweetened raspberry jam evenly over the crust, gently spreading it with the back of a spoon to cover the surface completely.
- Crumble the remaining oat mixture over the raspberry layer, sprinkling it evenly to create a crumbly top.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the jam is bubbly around the edges.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out, then slice into squares or rectangles.
Notes
- Store bars in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- Freeze individual bars wrapped in plastic wrap for up to 3 months.
- For softer bars, add a tablespoon of non-dairy milk if the mixture feels too dry.
- Use thick fruit-sweetened jam to prevent layers from blending together.
- Try variations by adding nuts, spices, or swapping jams seasonally.