Raspberry oats bars (vegan)
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 9 bars
  • ½ cup all-purpose flour
  • ½ cup wholewheat flour
  • ½ tsp baking soda
  • pinch of salt
  • 1 cup rolled oats
  • ½ cup raw cane sugar (or coconut sugar)
  • ½ cup melted coconut oil
  • For raspberry jam:
  • 2 cups (250 g) raspberries (fresh or frozen)
  • ½ cup agave syrup
  • 1 vanilla bean seeds (or 1 tsp vanilla extract)
  • 1 tbsp flour
  • Note: 1 cup = 250 ml
  1. Preheat oven to 175 C (350 F).
  2. Line a 20 x 20 cm (8 x 8 inch) square baking dish with parchment paper (not necessary if you use non stick baking dish like the one I used).
  3. Prepare the raspberry jam/sauce. In a medium saucepan combine the raspberries, agave syrup, vanilla and 1 tbsp of flour and cook over low heat for about 10 minutes. Let it cool slightly.
  4. In a large mixing bowl whisk flour, baking soda and salt. Add oats and sugar and mix to combine.
  5. Then add melted coconut oil and mix well. Take ⅔ rd of oats mixture and press it into baking dish using your fingers.
  6. Spread the raspberry jam/sauce over the oats mixture and finally sprinkle the rest of the mixture on top.
  7. Bake for about 35-40 min until golden brown. Allow to cool before cutting into squares. Enjoy!
  8. Note: the bars keep well on the room temperature in the airtight container if it's not too hot. If you keep them in the fridge, they will harden as coconut oil hardens in the fridge so remove them to room temperature about 10 min before serving. If you want to make bigger quantity, just double the ingredients and bake in a larger rectangular baking dish.
Recipe by Travelling oven at http://www.travellingoven.com/2015/06/raspberry-oats-bars/