Description
Delicious raspberry oat bars that are easy to make and perfect for any snack or dessert.
Ingredients
Scale
- 1 1/2 cups (135g) rolled oats, regular or thick cut preferred
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) packed light brown sugar
- 1/21/2 teaspoon cinnamon
- 1/41/2 teaspoon kosher salt
- 10 tablespoons (140g) melted unsalted butter
- 2 1/2 cups (375g) fresh or frozen red raspberries (if frozen, no need to thaw)
- 1/4 cup (50g) white sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon tapioca starch
- 11/2 teaspoon vanilla
- 1 tablespoon turbinado sugar or white sugar
- 1/21/2 teaspoon cinnamon
- 1/41/2 teaspoon kosher salt
Instructions
- Prepare the Base Mixture: Start by mixing the oats, melted butter, and a little sugar in a bowl. You will notice it gets all crumbly and slightly sticky, which is what you want for that robust crust. Make sure everything is well-coated; otherwise, the base might fall apart later.
- Press into the Pan: Grab a baking dish and firmly press the oat mixture into the bottom. You want it to look compact and even; this will help it hold together. If it is too loose, the bars will crumble when cut. Do not skip this step; it is key to a sturdy bar!
- Prepare the Filling: Mix the raspberries with a bit of sugar in a separate bowl. You will see the berries break down and get juicy, which is super inviting. If they are really tart, feel free to add a touch more sugar. Just watch out—too much can make it overly sweet!
- Assemble for Baking: Spread the raspberry filling evenly over the oat base. It should look vibrant and ready to go. Be careful not to let it spill over the edges; you want the filling contained for easy slicing later.
- Bake with Care: Pop the dish into the oven and bake until it is golden and bubbly. You will smell those amazing raspberries and oats mingling in the air. Keep an eye on it; baking too long can dry it out and lead to hard bars.
- Cool & Cut: Let the bars cool completely in the pan before cutting. You want them to firm up nicely for clean slices. If you cut too early, they might crumble apart. Patience is key here, but the wait is so worth it!
Notes
- Storage Tips: Store in the fridge for up to 5 days in an airtight container, or freeze in a heavy-duty resealable freezer bag for up to 3 months.
- Expert Tips: If the bars are crumbling, a bit more melted butter can help bind the ingredients together effectively.
- When baking, check your bars at 50 minutes for that golden-brown finish.
- If your raspberry filling turns out too tart, adding a1/2 teaspoon more sugar can help sweeten things up nicely.
- For no leaks during baking, press the oat mixture firmly into the pan to create a better seal.
- If you are using frozen raspberries, there is no need to thaw; they can go straight into the filling for easier prep.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 12.1g
- Sodium: 121mg
- Fat: 10.5g
- Saturated Fat: 6.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29.6g
- Fiber: 3g
- Protein: 2.9g
- Cholesterol: 25mg