This simple, irresistible raspberry bars recipe is adapted from Bob’s Red Mill Raspberry Oatmeal Bars Recipe. I found the recipe on the back of Bob’s Red Mill Gluten-Free Oat Flour. I substitute dairy-free butter so the recipe is dairy-free and gluten-free.
I feature these simple, irresistible raspberry bars because this is the very first gluten-free recipe, I made with success, and it's the first recipe I brought to social gatherings. In fact, I get requests for this recipe all of the time!
If you are struggling to succeed with allergy-free baking and cooking, you’re not alone. I’ve been there. Start with something simple like I did.
These healthy raspberry bars are the perfect combination of sweet and savory and they have an incredible buttery oat topping. Why not give these simple raspberry bars a try today? In just 30 minutes you’ll be on your way to recipe success and your family and friends are sure to ask for more!
How to Make Raspberry Bars
STEPS
Melt butter and add to a large mixing bowl.
- Combine butter with 1 tsp vanilla extract.
Add gluten-free oatmeal, gluten-free oat flour, xanthan gum, salt, sugar, baking powder, and lemon zest to the bowl.
Mix well. The mixture should be light and crumbly.
Layer ½ oat mixture evenly over the bottom of a greased 9x9 pan pressing firmly. Set aside.
Mix raspberry preserves and 1 tsp vanilla extract together.
Layer the raspberry mixture evenly over the oat mixture.
Sprinkle the remaining oat mixture over the top.
Bake for 30-35 minutes until oats are golden brown.
Cool on a wire rack for 10 minutes before slicing.
Store in the refrigerator for up to 2 weeks.
Serve for dessert or a quick breakfast.
Recipe Variations
Use other flavors such as blueberry, peach, or strawberry jam.
ALSO TRY MY Amazing Gluten-Free Peach Crisp.
Simple and Irresistible Raspberry Bars
Equipment
- 9x9 Baking pan
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Small dish for melting butter
- Citrus zester
- Spatula
- Wire rack
Ingredients
- 1/2 cup Dairy-free butter (8Tbsp) melted
- 2 tsp Vanilla extract divided
- 1 cup Gluten-free oat flour
- 1 cup Gluten-free old-fashioned oats
- 1 tsp Salt
- 1 1/2 tsp Xanthan gum
- 2 tsp Baking powder
- 1/2 cup Sugar
- 1 tsp Lemon zest
- 2/3 cup Raspberry preserves
- Cooking spray or shortening to grease pan
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Thoroughly grease the bottom and sides of a 9x9 baking pan. Set aside.
- Melt the butter and add it to a large mixing bowl.
- Combine the butter with 1 tsp vanilla extract.
- Add gluten-free oatmeal, gluten-free oat flour, xanthan gum, salt, sugar, baking powder, and lemon zest to the bowl.
- Mix well. The mixture should be light and crumbly.
- Layer ½ oat mixture evenly over the bottom of a greased 9x9 pan pressing firmly. Set aside.
- Mix the raspberry preserves and 1 tsp vanilla extract together.
- Layer raspberry mixture evenly over the oat mixture.
- Sprinkle the remaining oat mixture over the top.
- Bake for 30-35 minutes until oats are golden brown.
- Cool on a wire rack for 10 minutes before slicing.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
Leave a comment and let me know how this recipe turned out. I love to hear your feedback.
Blessings, Laura xo
