A soft oaty bake filled with raspberry goodness – these raspberry oat snack bars make a great on-the-go breakfast or handy snack. They taste like a treat, but are much better for you than your average shop bought snack bar.
I shared a recipe for these blueberry soft baked bars a couple of years ago and have made them so many times since. Each time I make them I’ll use a different type of filling. I’ve tried everything from nut butters, other fruit jams and chocolate spreads. It was about time I shared another version of one of my favourite homemade baked snacks.
Why I love making these raspberry oat snack bars:
I love a good grab-and-go-snack when I’m feeling a little peckish in between meals, especially between breakfast and lunch. A midday snack helps keep my energy levels up, especially now that I’m a first time mummy to a newborn who’s not letting me get any shut eye! I need all the snacks and energy I can get to keep me going throughout the day.
Like with the blueberry soft baked bars, this recipe is inspired by the soft baked breakfast bars with the fruity fillings, you know, the ones you can get from the healthy snack section in your local supermarket. I was obsessed with them and would always have a box in my cupboard for when I feel snacky. My version is really easy to make and I usually fill them with a homemade chia jam (recipe below) to pack in more fibre, antioxidants and healthy fats. However, I do use shop bought jam from time to time for ease and speed, so that’s an option too.
I love the soft oaty exterior, even though I’m more of a crunchy snack kinda gal, it is nice to snack on something soft and chewy for a change. The raspberry chia jam I make to fill these bars isn’t overly sweet, which I like. You do have the option of adding more sweetener to your jam if you like. This is the beauty of recipes like this one that you can adjust to your own liking.
Why you need to try these raspberry oat snack bars:
In our busy lives, finding a convenient and healthy snack can be a challenge. This is where a handy make-ahead-of-time snack like these raspberry oat snack bars come in handy. A versatile, delicious, and wholesome option you can easily prepare at home. These bars are perfect for breakfast on the go, post-workout fuel, or a midday energy boost. Plus, they’re healthier than the snack bars you often find in the supermarkets.
What’s great about making your own homemade snacks is that you can control the ingredients and you know exactly what’s going in them. You can opt for organic oats, natural sweeteners, and your favourite fillings without worrying about hidden additives, preservatives or emulsifiers.
Another great thing about making your own snacks is that they’re often more affordable than packaged alternatives, especially when made in bulk.
These raspberry oat snack bars are easily customisable to fit your dietary preferences or what you have available on hand. From strawberry to blueberry, apple cinnamon to chocolate – you can tailor the filling to your taste or whatever you have on hand.
With wholesome ingredients like oats, almonds, raspberries and chia seeds, these bars are packed with fibre, healthy fats, vitamins, and natural energy.
What you need to make these raspberry oat snack bars:
Oats – Ground into a flour, oats work really well as a flour alternative, especially when making breakfast/snack recipes.
Almonds – adds a bit more moisture to the dough without needing to add too much oil.
An egg – To help hold the dough together as it bakes in the oven. You can use a flax egg instead if want these raspberry oat snack bars to be vegan. Mix 1 tbsp ground flaxseed with 3 tbsp warm water and leave for 10 minutes to set.
Maple syrup – a little to sweeten, but also to help bind the dough together.
Coconut oil – Also helps hold everything together, but also adds some moisture to the bake so the dough isn’t dry and cardboard like.
Raspberries – I always have frozen berries in my freezer and try to add them to my breakfast everyday. They’re Low in sugar and packed with antioxidants. You can use frozen or fresh, however; frozen is cheaper and more convenient. It doesn’t have to be raspberries, any berry will work.
Chia seeds – a great source of omega-3 fatty acids. They also work really well to make a homemade jam alternative with less sugar.
How to make these raspberry oat snack bars:
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Mix the egg, maple syrup and coconut oil in a bowl.
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In a separate bowl, mix together the oat flour, ground almonds, cinnamon, baking powder and salt.
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Pour in the wet mixture into the bowl of dry ingredients and mix to form a soft dough.
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Divide the dough in 2 and roll out between two sheets of parchment paper into a rectangle (about 1/4″ thickness) and cut off any ragged edges.
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Spread the raspberry jam (recipe below) or shop bought jam along the centre of each rectangle.
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Fold one side of the dough on top of the jam and press on it very gently, then fold the other side to enclose.
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Gently roll the log so the seam is on the bottom, then slice into 3 bars (you should have 6 bars in total)
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You can bake them in an air-fryer at 180C for 10-12 minutes.
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Alternatively you can bake them in a preheated oven at 180C/160C fan/350F for 20-25 minutes until the bars are golden brown.Leave to cool and enjoy!
To make the chia jam filling
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Add the raspberries to a small saucepan along with the maple syrup and lemon juice.
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Gently cook over a low/medium heat while mashing the raspberries with a wooden spoon.
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Once the raspberries are all mashed up, take off the heat and fold in the chia seeds. Leave to cool completely. The jam will set as it cools.
These raspberry oat snack bars are:
- Healthy
- A source of protein (6g per bar)
- Great as a healthier dessert
- A source of fibre (5g per bar)
- A source of healthy fats
- Great as a grab-and-go snack
- Easy to make
- Easily adjustable to likes/dietary preferences
- Dairy-free
- Can be made vegan
- Can be made gluten-free
- So yummy!
Raspberry Oat Snack Bars
Ingredients
For the dough
- 110g ground oats
- 50g ground almonds
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 medium egg
- 2 tbsp maple syrup
- 2 tbsp coconut oil/butter/dairy-free butter
- raspberry jam or homemade chia jam (recipe below)
Raspberry chia jam
- 70g raspberries frozen or fresh
- 1/2 tbsp lemon juice
- 2 tbsp maple syrup
- 1 1/2 tbsp chia seeds
Instructions
To make the dough
- Mix the egg, maple syrup and coconut oil in a bowl.
- In a separate bowl, mix together the oat flour, ground almonds, cinnamon, baking powder and salt.
- Pour in the wet mixture into the bowl of dry ingredients and mix to form a soft dough.
- Divide the dough in 2 and roll out between two sheets of parchment paper into a rectangle (about 1/4″ thickness) and cut off any ragged edges.
- Spread the raspberry jam (recipe below) or shop bought jam along the centre of each rectangle.
- Fold one side of the dough on top of the jam and press on it very gently, then fold the other side to enclose.
- Gently roll the log so the seam is on the bottom, then slice into 3 bars (you should have 6 bars in total)
- You can bake them in an air-fryer at 180C for 10-12 minutes.
- Alternatively you can bake them in a preheated oven at 180C/160C fan/350F for 20-25 minutes until the bars are golden brown.Leave to cool and enjoy!
To make the chia jam filling
- Add the raspberries to a small saucepan along with the maple syrup and lemon juice.
- Gently cook over a low/medium heat while mashing the raspberries with a wooden spoon.
- Once the raspberries are all mashed up, take off the heat and fold in the chia seeds. Leave to cool completely. The jam will set as it cools.
Nutrition
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