Imagine yourself savouring a soft, chewy bar layered with sweet-tart raspberry filling and a crumbly oat topping—all without a hint of dairy, eggs, or refined sugar. That’s exactly what I thought when making these vegan raspberry bars. They turned out so good that I couldn’t wait to share the recipe. These bars are perfect for hosting a weekend brunch, packing a lunchbox snack, or craving a healthy dessert. With a few wholesome ingredients, you can whip up a batch that will impress even the most sceptical taste testers. Let’s get started!
Why You’ll Love These Vegan Raspberry Bars
Easy to Make
I’m all about keeping things simple in the kitchen; this recipe is no exception. Minimal prep time, basic ingredients, and zero stress. You won’t need fancy equipment—just a mixing bowl, a baking dish, and a handful of pantry staples. Trust me, even if you’re not a pro baker, you’ll nail this one.
Healthy Ingredients
Whenever I bake, I try to use ingredients that make me feel good about indulging. These bars are packed with whole foods like oats and fresh raspberries, so you get a nice dose of fibre and antioxidants. Plus, you can skip refined sugar without sacrificing flavour by using natural sweeteners like maple syrup.
Perfect for Any Occasion
I’ve made these bars for breakfast, afternoon snacks, and even as a post-dinner dessert. They’re incredibly versatile, so whether you’re serving them at a family gathering or treating yourself on a lazy Sunday, they always hit the spot.
Customizable Recipe
One of my favourite things about this recipe is how flexible it is. Want gluten-free bars? No problem—just use certified gluten-free oats. Feel like adding a bit of crunch? Toss in some crushed almonds. It’s all about making it your own.
Ingredients You’ll Need For Vegan Raspberry Bars
Fresh or Frozen Raspberries
Raspberries bring that signature sweet-tart flavour. When they’re in season, I always go for fresh ones, but frozen raspberries work just as well and are usually more budget-friendly.
Oats and Almond Flour
The oats and almond flour combo gives these bars a hearty texture and nutty flavour. If you’re gluten-free, just make sure your oats are certified gluten-free.
Maple Syrup or Agave
I prefer using maple syrup for its rich, caramel-like sweetness, but agave works, too, if that’s what you have on hand.
Coconut Oil
Coconut oil holds everything together and adds a lovely hint of richness. If you’re not a fan of coconut, don’t worry—the flavour is super subtle.
Optional add-ins
Sometimes, I like to throw in a splash of vanilla extract or a bit of lemon zest for extra flavour. It’s totally up to you.
Step-by-Step Instructions for Making Vegan Raspberry Bars
1. Prepare the Crust and Topping
Preheat your oven to 350°F (175°C) and give it a few minutes to warm up. Meanwhile, line your baking dish with a sheet of parchment paper to keep things from sticking. This makes cleanup so much easier later. Combine oats, almond flour, a pinch of salt, and a tablespoon of lemon zest in a large mixing bowl. Add melted coconut oil and maple syrup, then stir until the mixture is crumbly but holds together when pressed. I always sneak a little taste at this point—it’s that good!
2. Make the Raspberry Filling
Next up, the filling. In a small saucepan, cook raspberries with a tablespoon of maple syrup over medium heat. Stir frequently until it thickens into a jam-like consistency. If you want a smoother texture, just mash the raspberries as they cook. This step fills your kitchen with the most amazing aroma—it’s one of my favourite parts.
3. Assemble the Layers
Now comes the fun part—assembling the bars. Press half of the oat mixture into the bottom of the prepared baking dish, making sure it’s even. Spread the raspberry filling over the crust, then crumble the remaining oat mixture. Gently press it down so it sticks.
4. Bake and Cool
Pop the dish into the oven and bake for about 25-30 minutes, or until the topping is golden brown and the filling is bubbling around the edges. After baking, let the bars cool down fully before slicing them into pieces. I know it’s tempting to dig in right away, but letting them cool makes cutting so much easier.
Tips for Perfect Vegan Raspberry Bars
Use Fresh Raspberries for Best Flavor
Fresh raspberries give the best flavour and texture, but if you only have frozen ones, just be sure to thaw and drain any excess liquid before using.
Let Them Cool Completely
This is probably my hardest part, but it’s super important. Letting the bars cool completely helps them set properly so they don’t fall apart when you cut them.
Storing the Bars
I usually store these bars in an airtight container. They keep well at room temperature for up to two days or in the fridge for up to five days. If you want to save some for later, they freeze beautifully—just thaw them before eating.
Make Them Gluten-Free
If you’re gluten-free, this recipe is an easy win. Just use certified gluten-free oats, and you’re good to go.
Variations and Customizations
- Swap the Fruit: Feel like changing things up? Use blueberries, blackberries, or even a mix of berries. I’ve tried it with blueberries before, and it turned out amazing.
- Add a Nutty Crunch: Sometimes, I like to sprinkle chopped almonds or walnuts on top before baking. It adds a nice crunch and makes the bars even more satisfying.
- Make Them Extra Sweet: Drizzle the cooled bars with melted vegan white or dark chocolate for extra indulgence. Trust me, it’s a game-changer.
- Add Lemon Flavor: A little lemon zest in the crust and filling brightens the flavour. It’s a little detail that can have a big impact.
FAQ Section About Vegan Raspberry Bars
Is it possible to substitute different types of berries in this recipe?
Absolutely! Feel free to replace raspberries with blueberries, blackberries, or strawberries for a tasty variation. Just follow the same steps for the filling.
How do I store vegan raspberry bars?
Keep them in an airtight container at room temperature for up to two days or in the fridge for up to five days. For longer storage, freeze them—they’ll last up to three months.
Can I make these bars gluten-free?
Yes! Just use certified gluten-free oats and almond flour.
What’s the best way to tell when the bars are fully baked?
You’ll know they’re done when the topping is golden brown, and the filling is bubbling slightly around the edges. Let them cool completely before cutting for the best results.
Conclusion Vegan Raspberry Bars
These vegan raspberry bars have quickly become one of my favourite treats. They’re easy, delicious, and made with wholesome ingredients you can feel good about. Whether you’re new to vegan baking or a seasoned pro, I hope you try this recipe and love it as much as I do.
Want more Bars recipes?
- Vegan Lemon Bars
- Vegan Pumpkin Cake Bars
- Vegan Sugar Cookie Bars
- Vegan Chocolate Peanut Butter Bars
- Salted Caramel Apple Bars
Vegan Raspberry Bars
Ingredients
- 2 cups fresh or frozen raspberries
- 2 cups rolled oats use gluten-free if needed
- 1 cup almond flour
- 1/3 cup maple syrup or agave syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract optional
- 1 tbsp lemon zest optional
- Pinch of salt
Instructions
- Heat the oven to 350°F (175°C) and line a baking dish with parchment paper.
- In a large mixing bowl, combine oats, almond flour, salt, and lemon zest (if using). Stir in the melted coconut oil and maple syrup, then mix until the texture is crumbly yet holds together when pressed.
- In a small saucepan, cook the raspberries with 1 tablespoon of maple syrup over medium heat. Stir frequently until the mixture thickens into a jam-like consistency, about 5-7 minutes.
- Press half of the oat mixture into the bottom of the baking dish to create a crust, then evenly spread the raspberry filling on top.
- Spread the remaining oat mixture evenly over the top and gently press it into place.
- Put the dish in the oven and bake for 25-30 minutes, or until the topping turns golden brown and the filling begins to bubble.
- Let the bars cool completely in the dish before slicing them into squares. This gives the bars time to set, making it easier to cut them into clean, even slices.
Notes
- For a smoother raspberry filling, you can mash the raspberries or blend them slightly before cooking.
- Add a handful of chopped nuts to the topping for extra crunch.
- Keep the bars in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days.
- These bars freeze well; just thaw them before serving.