Happy 2026! I hope your holidays were full of love , good food, and relaxation. I am not one for resolutions but I definetly like a fresh reset. While I love all the holiday food I am craving something packed with nutrition, tastes and fiber. These raspberry oat my berry bars are great for breakfast, school snacks, and/or fuel for athletes before their game.
Save RecipeIngredients
- Berry filling:
- 3 cups of fresh or frozen raspberries
- 1 tbsp maple syrup
- 1 tbsp chia seeds
- 1 tbsp coconut oil
- Oat crumble:
- 1 1/2 cups of gluten free oats
- 1/2 cup of unsweetened coconut
- 1 cup of gluten free all purpose flour
- 1/4 cup of hemp hearts
- 1 tsp baking powder
- 1/3 cup of brown sugar
- 1/2 cup of melted coconut oil
- 1 tsp vanilla
Instructions
- In a medium pot, heat cocnut oil add raspberries,,and maple syrup. Cook over medium heat for about5- 10 minutes until soften, remove from heat. Add chia seeds and allow to thicken.
- 1). Preheat oven to 350 degrees. Line a 8 x 8 baking pan
- 2).In a large bowl, combine all the crumble ingredients.
- 3).Place 2/3 of mixture into pan and press hard. Place pan in oven for 10 minutes.
- 4). Spread fruit mixture evenly using a spatula. Add remaining crumble to the pan.
- 5). Bake for 30-35 minutes until golden brown.
These bars are made with gluten free oats and gluten free all purpose flour. While oats are generally gluten free they may come into contact with products that contain gluten, If you have celiac or a gluten sensitivity you want to check to make sure your oats are gluten free. However, if you do not have a gluten intolerance or allergy you may use regular oats and flour. The raspberries can easily be substituted , blueberries or blackberries would also be delicious.
Enjoy!
