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Berry Oat Bars

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Berry Oat Bars are a wholesome, quick, and delicious treat made with oats, coconut oil, maple syrup, and topped with a layer of raspberry preserves. These bars are perfect for breakfast or as a snack, providing a nutritious and energizing boost.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 30-35 minutes
  • Yield: 9 bars
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

½ cup coconut oil (melted)

1 ½ cups all-purpose flour (or gluten-free substitute)

1 ½ cups quick oats

⅓ cup maple syrup

⅓ cup coconut sugar (or granulated sugar)

1 teaspoon baking powder

½ teaspoon salt

½ cup raspberry preserves

Instructions

  1. Preheat your oven to 350°F (175°C). Spray an 8×8-inch baking pan with non-stick spray and set aside.
  2. In a large mixing bowl, combine the coconut oil, flour, oats, maple syrup, coconut sugar, baking powder, and salt. Mix until well combined.
  3. Take ⅔ of the oat mixture and press it evenly into the bottom of the prepared baking pan. Use your hands to flatten it down.
  4. Spread the raspberry preserves evenly over the oat mixture, leaving about ½ inch around the edges.
  5. Crumble the remaining ⅓ of the oat mixture over the preserves. Press the crumbles gently to ensure they stay in place after baking.
  6. Bake for 25-30 minutes, or until the top is lightly browned.
  7. Let the bars cool in the pan on a cooling rack before cutting them into 9 squares and serving.

Notes

  • This recipe makes 9 bars.
  • If you don’t like raspberry, feel free to use other fruit preserves like strawberry, blueberry, or apricot.
  • Add a handful of chopped nuts or seeds like chia or flaxseeds for added texture and nutrition.
  • For a vegan option, swap the coconut oil with another plant-based oil and use a flax or chia egg instead of coconut sugar.
  • Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
  • These bars can be frozen for up to 3 months. Just wrap them individually and store them in a freezer-safe bag.

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