Raspberry Oat Bars

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These homemade granola bars are egg-free, dairy-free, and gluten-free. They are great for breakfast or for an on the go snack!

Raspberry oat bars plated with sliced strawberries and yogurt.
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These raspberry oat bars are a great recipe to make with your little ones. I had my toddler help me make them, and it was a great activity to get him involved in the kitchen. I premeasured the ingredients and had him help me assemble everything and he loved seeing the results of his hard work!

What You’ll Need

Here is what you’ll need to make these raspberry oat bars:

Ingredients to make raspberry oat bars. Specifics provided in recipe card.
  • Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these raspberry oat bars gluten-free.
  • Oat Flour: I usually make my own oat flour by blending rolled oats in a flour!
  • Cinnamon: Provides an extra warm spice.
  • Baking Powder: Leavening agent for the bars.
  • Vanilla Extract: Slightly enhances the natural sweetness of these bars.
  • Banana: Main source of sweetness for these bars. Try to use a banana that is very ripe with several brown spots.
  • Oil: I used extra light-tasting olive oil, but any other mild-tasting oil works as well.
  • Maple Syrup: For slight added sweetness to the bars.
  • Raspberries: Base ingredient for the filling of these bars.
  • Lime Juice: Used to balance out the flavors in the filling.

Step By Step Instructions

  1. Combine the oats, oat flour, baking powder and cinnamon in a bowl. 
  2. In a separate bowl, mash the banana and in the vanilla, oil and maple syrup. Mix until combined.
  3. Add the wet ingredients to the bowl with the dry ingredients and mix until combined.
  4. Mix together until well combined and press this mixture into the bottom of a loaf pan. Bake for 8-10 minutes until the base sets.
  5. While it is baking, cook down the berries in a pan with a little squeeze of lime juice until it becomes a jelly-like consistency. Add a little maple syrup to the berries for a little extra sweetness if desired. Allow the mixture to cool for a few minutes.
  6. Mix together oats, oil and cinnamon in a bowl and set aside.
  7. Pour the berry mixture on top of the base and sprinkle the cinnamon oat mixture on top.
  8. Return the pan to the oven and bake for another 15-20 minutes until golden brown on top. Allow it to cool completely before slicing into bars.
Steps to make raspberry oat bars. See recipe card for detailed step by step process instructions.

Ingredient Substitutions

  • Berries: Any berry may be used in this recipe. You may also use cooked down apples!
  • Oil: The oil may be replaced with equal parts melted butter. I used extra light-tasting olive oil in this recipe. You may also replace it with another mild-tasting oil.
Raspberry oat bars cut into squares

Storage Instructions

Once cooled, slice into bars and store in an airtight container at room temperature for up to 5 days. To freeze, store in a freezer-safe Ziploc bag for up to 3 months.

4 raspberry oat bars stacked one on top of the other.

Recipe Notes

  • Use overripe bananas for more sweetness. The maple syrup adds a little more sweetness, but the riper the bananas, the better.
  • I used a 9 by 5 loaf pan for this recipe, but you may use an 8 by 8 brownie pan for a thinner bar.
  • You can make your own oat flour by just blending up old-fashioned rolled oats! You may purchase oat flour separately, but making your own is so simple and much more economical!
  • For gluten-free bars, be sure to use certified gluten-free oats.
Raspberry oat bars cut into squares.

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Raspberry oat bars cut into squares
5 from 9 votes

Raspberry Oat Bars

These homemade granola bars are egg-free, dairy-free, and gluten-free. They are great for breakfast or for an on the go snack!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 8 bars

Ingredients 

For the bars:

  • 1 overripe banana
  • ¾ cup old fashioned rolled oats
  • ¼ cup oat flour
  • ½ tsp ground cinnamon
  • ¼ tsp baking powder
  • ½ tsp vanilla extract
  • 1 tbsp oil
  • 1 tbsp maple syrup
  • ½ cup raspberries
  • lime juice

For the topping:

  • ¼ cup old fashioned rolled oats
  • ¼ tsp ground cinnamon
  • ½ tsp oil
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Instructions 

  • Preheat the oven to 375 degrees F(190 degrees C).
  • Combine the oats, oat flour, baking powder and cinnamon in a bowl.
  • In a separate bowl, mash the banana and in the vanilla, oil and maple syrup. Mix until combined.
  • Add the wet ingredients to the bowl with the dry ingredients and mix until combined.
  • Mix together until well combined and press this mixture into the bottom of a loaf pan. Bake for 8-10 minutes until the base sets.
  • While it is baking, cook down the berries in a pan with a little squeeze of lime juice until it becomes a jelly-like consistency. Add a little maple syrup to the berries for a little extra sweetness if desired. Allow the mixture to cool for a few minutes.
  • Mix together oats, oil and cinnamon in a bowl and set aside.
  • Pour the berry mixture on top of the base and sprinkle the cinnamon oat mixture on top.
  • Return the pan to the oven and bake for another 15-20 minutes until golden brown on top. Allow it to cool completely before slicing into bars.

Notes

  • Use overripe bananas for more sweetness. The maple syrup adds a little more sweetness, but the riper the bananas, the better.
  • I used a 9 by 5 loaf pan for this recipe, but you may use an 8 by 8 brownie pan for a thinner bar.
  • You can make your own oat flour by just blending up old fashioned rolled oats! You may purchase oat flour separately, but making your own is so simple and much more economical!
  • For gluten-free bars, be sure to use certified gluten-free oats.

Nutrition

Calories: 96.23kcal, Carbohydrates: 15.48g, Protein: 2.14g, Fat: 3.1g, Saturated Fat: 0.34g, Polyunsaturated Fat: 0.96g, Monounsaturated Fat: 1.58g, Trans Fat: 0.01g, Sodium: 15.06mg, Potassium: 121.52mg, Fiber: 2.24g, Sugar: 3.8g, Vitamin A: 12.47IU, Vitamin C: 3.26mg, Calcium: 21.92mg, Iron: 0.7mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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Recipe Rating




12 Comments

  1. Christina Marshall says:

    Is the bar crunchy or soft?

    1. Lily Payen says:

      Hi Christina! These bars are soft textured.😊

  2. Erycka S says:

    I made these today for my 14 month old and she loves them! I substituted the raspberries for strawberries. She’s a happy camper!

    1. Lily Payen says:

      I’m so happy to hear that she liked them! Thank you for sharing your great feedback, Erycka!😊

  3. Aditi says:

    Can we use frozen raspberries? Will the measurement be the same?

    1. Lily Payen says:

      Hi! Yes, you can use frozen raspberries in equal parts😊

  4. Julia says:

    This sounds delicious! Could we switch the raspberries for blueberries instead? My family prefers the taste of blueberries. 🙂

    1. Lily Payen says:

      Hi Julia, yes you can definitely substitute the raspberries with equal parts blueberries! I hope that you like them if you try them out!😊

  5. Frauke says:

    5 stars
    Perfect combination of sweet and tart flavours, will make more immediately!

    1. Lily Payen says:

      I’m so glad that you liked these oat bars, Frauke! Thank you for sharing your great feedback!

  6. Mrs. Davis says:

    Can I replace the maple syrup with Honey?

    1. Lily Payen says:

      Yes, that should be fine if serving to little ones over the age of 1!