These 9-ingredient Chocolate Raspberry Oat Bars are the perfect sweet treats for picnics, barbecues, potlucks, or after-school snacks. They are easily transported to events and make a lovely hostess gift.
These bars are wonderful with a cup of coffee, tea, or a glass of milk. Filling and delicious, they are a delightful snack.
Removed from the pan and ready for cutting into bars.
One of the tricks to a smooth and flat bottom layer is to use the bottom of a measuring cup to press the mixture into a smooth, flat layer. Use one without a spout for the perfect bottom and dip it in flour before pressing the dough.
If you can find it, use seedless raspberry jam. The abundance of seeds can be distracting. You can melt regular raspberry jam and try to strain out most of the seeds, but that can be a challenge. You can also use a blend of flavors if you prefer or just for variety. Use your favorite jam(s)!
I didn’t have quite enough seedless raspberry jam so I added a little of my favorite Tayberry jam to the mix. I cooked them together and stirred until they were completely blended and melted before spreading the jam on the crust.
Whole Foods sells mini dark chocolate and mini white chocolate chips. They are the ones that I use most often in my baking when I want their flavor in every bite.
One of the sneakiest gotcha ingredients for gluten-free folks are oats**. They are naturally gluten-free but have a very high possibility of cross contamination. Be sure to use certified gluten-free oats if you are cooking for someone who is gluten intolerant or has Celiac. Bob’s Red Mill carries GF oats and can find them in some stores or online.
Another slightly unusual ingredient is unsweetened (desiccated) coconut. This gives you the flavor of coconut without adding any more sweetness to the bars. Again Whole Foods sells it if you have a shop near you. I love it but you don’t have to include it if you don’t like coconut.
I love the flavors and textures in these Raspberry Oat Bars. They are incredibly satisfying and I enjoy them for a quick snack or lunch. I hope you give them a try – your littles will love them!
These raspberry oat bars would be a fabulous addition to your picnics and cook-outs this summer. Try to keep them a little cool if possible in a cooler so the chocolate doesn’t melt and the crust is firmer. And consider them for your Memorial Day barbecues. Everyone will thank you!
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Ingredients needed for Chocolate Raspberry Oat Bars:
- Butter*, sugar, GF flour** or regular flour, vanilla, egg
- Seedless raspberry jam, mini chocolate chips, GF oats***
PRO Tip:
If you are using unsalted butter, add 1/4 tsp kosher salt to the dry ingredients.
PRO Tip:
To get a solid, flat surface for the bottom layer use a measuring cup (without a spout) to press it evenly into the pan. Flour the bottom of the cup if the dough is sticking to it. The bars will be beautiful and delicious!
How to make Chocolate Raspberry Oat Bars:
- Line a 9×13-inch (23×33 cm) baking pan with foil or parchment long enough to drape over the ends creating a sling. Butter the foil.
- Cream the butter*, sugar, and flour** together then add in the vanilla and egg and mix well. Reserve 1 cup of the mixture for the topping. Press remaining mixture into the bottom of the lined baking pan, covering the entire bottom surface.
- Warm the jam over med-low heat in a small saucepan until it is a spreading consistency. Spread the jam over the crust layer leaving a margin at the edges bare. This will create a “moat” to hold the jam away from the lining.
- With the reserved crumb mixture, stir in the oats*** and chocolate chips. Gently crumble the topping over the jam layer.
- Bake at 350°F (177°C) for 40 to 45 minutes until golden brown. Set the pan on a wire rack and cool completely in the pan. Use the foil handles to lift the bars and set on a cutting board. Slip the foil out from under the bars and discard. Using a very sharp long knife, cut into bars.
- Refrigerate to firm up the bars. Serve cool.
PRO Tip:
I usually suggest using parchment paper to line pans but this time I’m recommending you use foil. Parchment sheets are barely long enough to drape over the ends of a 9×13-inch pan (23×33 cm). Foil can be cut to any length making it easier to create a sling and lift the bars out of the pan.
PRO Tip:
If you are serving these at an outdoor event, keep them chilled in the cooler until ready to serve.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Stand mixer or hand mixer
- 9×13-inch baking pan (23×33 cm)
- Small saucepan
- Long sharp knife
Gluten-Free Tips:
* If you are using unsalted butter, add 1/4 tsp kosher salt to the dry ingredients.
** You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
*** Be sure to watch for gluten-free oats. Oats are one of the most frequently contaminated ingredients due to cross contamination. Be certain they are certified GF. Bob’s Red Mill sells safe oats and you can buy them online.
If you are making these with gluten-free flour, they will be fairly delicate especially if you make them ahead. The crust softens as they sit.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Chocolate Raspberry Oat Bars (GF)
These 9-ingredient Chocolate Raspberry Oat Bars are the perfect sweet treat for picnics, barbecues, potlucks, or after-school snacks. They are easily transported to events or served at home.
Ingredients
- 1 cup (2 sticks; 227g) butter*, softened to cool room temperature
- 1 cup (198g) granulated sugar
- 2-1/2 cups (300g**) gluten-free all-purpose flour blend** or regular all-purpose flour
- 1 tbsp pure vanilla extract or vanilla bean paste
- 1 large egg
- 1-1/4 cups (425g) raspberry jam, preferably seedless
- 1 cup (177g) mini semisweet chocolate chips
- 1/2 cup (45g) gluten-free old-fashioned oats***
- 1/4 cup unsweetened (desiccated) coconut, optional
Instructions
- Preheat the oven to 350°F (180°C). Line a 9x13-inch (23x33 cm) baking pan with foil or parchment that is long enough to leave the ends hanging over the two edges, creating a sling. You’ll use this later to lift the bars out of the pan. Butter the foil and any exposed sides and set aside.
- Using a stand mixer or hand mixer, cream the butter*, sugar, and flour** together. Add in the vanilla and egg and mix well. Reserve 1 cup of this mixture for the topping and press the rest into the bottom of the prepared baking pan using a floured spoon and spatula to spread it.
- In a small saucepan over low heat, warm the jam until softened, stirring often until smooth. Pour and spread over the crust layer leaving a margin at the edges bare. This will create a “moat” to hold the jam away from the lining. This makes it easier to remove the bars from the pan after baking.
- Add the chocolate chips, oats***, and coconut (if using) to the reserved crumb mixture and stir until well blended. Sprinkle small clumps of the topping over the jam.
Bake for 40 to 45 minutes or until golden brown. Set the pan on a wire rack and cool the bars completely until firm. When thoroughly cool, use the foil or parchment handles to lift the bars from the pan, and set on a cutting board. Remove the bars from the foil. Using a long, very sharp knife, cut into bars. Refrigerate to firm up the bars. If you are stacking them, put a layer of parchment or waxed paper in between. Serve cool. - Store the bars, covered, up to 1 week.
Recipe found at www.theheritagecook.com
Notes
* If you are using unsalted butter, add 1/4 tsp kosher salt to the dry ingredients.
** You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly
into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
*** Be sure to watch for gluten-free oats. Oats are one of the most frequently contaminated ingredients due to cross contamination. Be certain they are certified GF. Bob’s Red Mill sells safe oats and you can buy them online.
If you are making these with gluten-free flour, they will be fairly delicate, especially if you make them ahead. The crust softens as they sit. Keep them chilled for the firmest crust.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Recipe adapted from Cook with Sara
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 125Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 7mgCarbohydrates: 24gFiber: 1gSugar: 4gProtein: 3g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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