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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 (paid Amazon link). 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!
Melt butter and add to a large mixing bowl.
Add gluten-free oatmeal, gluten-free oat flour, xanthan gum, salt, sugar, baking powder, and lemon zest to the bowl.(paid Amazon links).
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 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.
Use other flavors such as blueberry, peach, or strawberry jam.
Leave a comment and let me know how this recipe turned out. I love to hear your feedback.
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Blessings, Laura xo