Homemade Raspberry Breakfast Bars
Coconut oil and maple syrup bind a base of whole wheat flour, rolled oats, and almonds. Spread with seedless raspberry jam and topped with fresh raspberries and a crumbly oat mixture. Baked until golden with bubbling jam edges, these bars offer a naturally sweetened breakfast or snack with toasted cereal and nut texture.
Ingredients
- ½ cup coconut oil
- ¾ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup sliced almonds
- 2 tablespoon sliced almonds
- 1 ½ cup white whole wheat flour
- 1 ½ cup old fashioned rolled oats
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup seedless raspberry jamraspberry preserves1:1none
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- 1 cup fresh raspberries
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Line a 9x9 inch or 12.5x9 inch pan with foil and lightly grease the foil.
- 3
Beat coconut oil and maple syrup on medium-high speed with a hand mixer or stand mixer with whisk attachment until combined.
- 4
Add vanilla extract and whisk until incorporated.
- 5
In a separate bowl, combine almonds, white whole wheat flour, rolled oats, ground cinnamon, baking soda, and kosher salt.
- 6
Add dry ingredients to the wet mixture and beat on low speed until blended and crumbly.
- 7
Remove and set aside a portion of the mixture.
- 8
Press the remaining mixture evenly into the prepared pan using the bottom of a greased measuring cup or your fingers.
- 9
Microwave the seedless raspberry jam for 15 seconds at a time, stirring between intervals, until easily spreadable.
- 10
Spread jam over the crust.
- 11
Distribute fresh raspberries evenly over the jam.
- 12
Sprinkle the reserved oat mixture and almonds over the top.
- 13
Bake until the top is light golden brown and jam is bubbling around the edges.
- 14
Cool completely before cutting into equal sized squares.
Tips
Grease the measuring cup when pressing the base mixture to prevent sticking.
Distribute raspberries evenly to ensure flavor and moisture in each bar.
Jam will continue to set as bars cool completely.
Good to Know
Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.
Prepare base layer and cool completely. Refrigerate up to 1 day before adding jam and fresh raspberries.
Serve at room temperature or slightly chilled. Pairs well with coffee or yogurt.
Common Mistakes
Do not overbake to avoid dry bars. Jam bubbling at edges signals doneness.
Do not skip cooling completely to avoid breaks when cutting.
Do not press reserved oat topping too firmly to avoid dense final layer.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
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