With a shortbread-like base and oatmeal crumble topping, these jam-filled raspberry oatmeal bars are perfect for a sweet treat, minus the guilt. These bars are gluten free, and can even easily be made vegan too!
Easy Gluten-Free Dessert
If you’re new to gluten-free eating, you might be wondering what desserts are gluten-free. Or maybe you’re someone who has been on a gluten-free diet for a long time, and you’re always on the lookout for delicious recipe ideas. Either way, you’re going to love this simple raspberry oatmeal bars recipe.
These raspberry oat bars use just a few simple ingredients. You may even already have them stocked away in your kitchen. All you need is coconut sugar (or brown sugar), gluten-free flour, baking soda, salt, vanilla extract, oats, butter, and raspberry jam.
Make this Recipe Vegan
With no wheat or gluten and no eggs either, these raspberry oat bars can be easily made vegan and dairy-free by swapping the butter for vegan butter. I have tested this out too because two of my boys are mostly dairy-free and it’s worked well.
Cooking tip: we use the soy-free vegan butter found in the grocery store right next to the regular butter.
I have always enjoyed raspberry bars and I’m not sure why it took me so long, but after I tried a delicious vegan organic bar from an organic cafe last month, I simply had to make my own version. After at least six different trials (which my family did not complain about because they all tasted good), this gluten-free dessert bar is our winner.
It’s a good thing these raspberry oatmeal bars are very simple to make because a batch never lasts long!
Related: Here’s a round-up of some of the best yummy gluten-free Christmas cookies. Which one is your favorite?
Which Type of Jam Should I Use?
I recommend seedless red raspberry jam for this recipe unless you like seeds, in which case regular seeded jam is fine.
I have to mention this because my husband accidentally bought me seeded red raspberry jam when I was finalizing this recipe and needed one more jar for one last batch. We had been texting back and forth with him trying to find a red raspberry jam without seeds OR corn syrup at the store (we avoid corn syrup because it makes two of my kids crazy).
This turned out to be harder than we realized; when he finally found a no-corn-syrup jam and brought it home, it ended up being seeded. Oh well! The bars still tasted yummy and no one really noticed the seeds too much. However, if you can avoid the seeds, I recommend it.
But anyways… let’s get on to our delicious gluten-free raspberry oatmeal bars recipe…
How to Make This Gluten-Free Raspberry Oatmeal Bars Dessert
- coconut sugar or packed brown sugar
- gluten-free one to one flour (I use Bob’s Red Mill 1 to 1 OR King Arthur’s Measure for Measure flour)
- vanilla extract
- rolled oats, divided
- butter, softened
- seedless raspberry jam, warmed so slightly melted
How to Make the Raspberry Oat Bars
Preheat your oven to 350 degrees F.
Line an 8 or 9″ square pan with parchment paper. You can skip this step but if the jelly gets onto the baking dish, it will make for some tough scrubbing later! The parchment paper also makes it easier to cut and remove the bars.
Combine the sugar, flour, baking soda, salt, vanilla, and 1 cup rolled oats.
Mix in the softened butter until the mixture is crumbly but able to be pressed into the pan.
Press two cups of the mixture into the bottom of the prepared pan. Set the remaining oat mixture aside.
Spread the jam to within 1/4 inch of the edge. If it touches the edges, that’s okay, but it does tend to really stick and harden onto the pan.
Stir in 1/4 cup of oats to the remaining crumb mixture and sprinkle over the top of the raspberry jam. Lightly press it down.
Bake for about 40-50 minutes in preheated oven, or until just beginning to lightly browned on the top.
Allow your gluten-free raspberry oatmeal bars to cool before cutting into squares.
One batch makes approximately 12 gluten-free bars, depending on how large you want to cut them. You can go bigger or smaller; it’s up to you.
Store in a covered container for up to 5 days.
Enjoy your gluten-free raspberry oatmeal crumble bars!
Other Favorite Christmas Cookie Recipes:
- Gluten-Free Sugar Cookies with Buttercream Frosting
- Gluten-Free Peanut Butter Blossoms Recipe
- Mexican Wedding Cookies (Gluten-Free)
- Chocolate Peppermint Sandwich Cookies
- Magic Cookie Bars (with gluten-free option)
- Gluten-Free Ginger Molasses Frosted Cookies
- Snickerdoodle Cookies (Gluten-Free)
Easy Gluten-Free Raspberry Oatmeal Bars. Gluten free, no eggs, & vegan and dairy free options! You won’t believe how easy to make and delicious this dessert is.
1/2 cup coconut sugar, or packed light brown
1 cup gluten-free flour (measure-for-measure)
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup + 1/4 cups rolled oats, divided
1/2 tsp vanilla extract
3/4 cup butter, softened
3/4 cup seedless raspberry jam, warmed so slightly melted
Preheat oven to 350 degrees F. Line an 8 or 9″ square pan with parchment paper. (This makes it easier to cut and remove the bars along with faster clean-up later!)
Combine sugar, flour, baking soda, salt, 1 cup rolled oats, and vanilla extract. Mix in the softened butter. Press 2 cups (do not pack into a measuring cup – loosely packed is fine. If you pack it into a measuring cup, you won’t have enough for the topping) of the mixture into the bottom of the prepared pan. Spread the melted jam to within 1/4 inch of the edge. Stir in 1/4 cup of oats to the remaining crumb mixture and sprinkle over the top of the raspberry jam. Lightly press it down. There may be a few spots of jam showing through which is fine.
Bake for 40-50 minutes in preheated oven, or until lightly browned.
Allow the bars to cool completely before cutting into squares. Enjoy!
Keywords: gluten-free raspberry oatmeal bars, easy gluten-free dessert, gluten-free raspberry crumble bars, gluten-free dessert bars
Pin the image to Pinterest to save the recipe for later!
Copyright © Living Well Mom. All content and images are copyright protected. Please do not use my images without prior permission. If you would like to republish this recipe, please re-write the recipe in your own words. Alternatively, you may link back to this post for the recipe.