Back in the day, I used to love oat bars from my favorite coffee shops. I missed having my beloved oats bars but I no longer wanted to eat ones that were usually filled with butter, refined sugars, and white flour. I set out on a mission to make a healthier plant-based option that I could enjoy without having to pay $4 per square. These beauties have that tartness from the raspberries and additional fiber by switching the processed four to stone ground
I found local stone ground
I replaced the classic corn starch to thicken the raspberry filling with chia seeds. Chia seeds are an amazing way to help thicken sauces and jams while packing in additional nutrients like fiber and omega 3’s. I am not a huge fan of corn starch because it goes through an extraction process that usually involves very high temperatures and harsh chemicals. There are many awesome alternatives to thicken sauces. You could you chia seeds, arrowroot flour or tapioca flour as substitutions. So opt for these ingredients instead next time you make a sauce, soup, or jam that needs to be thickened.
I went a little crazy on the pictures for this post. But I had so much fun yesterday taking all of these that I couldn’t stop. I love being in that creative space. I’m in my bliss zone when time stands still and I am behind my camera. Food photography has brought so much joy into my heart, and I truly hope that you feel the love that pours through my heart into these photos. It has been a wonderful journey bringing these recipes to life with images.
I hope you enjoy this recipe as much as well did! And if you make this recipe I would love to see your creations. Feel free to tag on IG @crystalhughes . I love
Serves 9 1 inch bars.
Yields 9 bars
A healthy plant-based Raspberry Oat Bar that the whole family will love. These bars are free of refined sugar and dairy free. They can be made gluten free with a few substitutions. The tartness of the raspberries paired with the sweetened oat base and crumble make this a perfect treat.
33 minTotal Time
- 3 cups quick rolled oats (can use gluten free oats)
- 1/2 cup coconut sugar
- 1 1/4 cup stoned spelt flour (can use gluten free flour mix with xanthan gum to make gluten free)
- 1/2 cup extra virgin coconut oil
- 1 tsp vanilla
- 1/4 tsp salt
- 3/4 cup plant milk of choice
- 1/8 cup maple syrup
- 2 heaping cups frozen or fresh raspberries
- 20 drops stevia
- 1 tbsp chia seeds
- 1/4 up pecans for topping (optional)
- Preheat oven to 350F
- Line a 9X9 inch pan with parchment paper
- Add raspberries, 20 drops stevia, and chia seeds to a small sauce pan and put on stove at medium heat.
- Using a spoon mash raspberries while heating.
- Once the raspberries are crushed turn temperature down to simmer and stir frequently until it thickens, about 5-8 mins.
- Pull the spoon along the bottom of pot through raspberry sauce, if the space where you see the bottom of the pan isn't filled quickly with liquid, you know your raspberry filling is ready and thick enough.
- Take off raspberry filling off heat and let cool.
- Place coconut oil in a separate pot on stove and melt until it turns to liquid and set aside.
- Place oats, flour, salt, coconut sugar, vanilla, plant milk, maple syrup, and melted coconut oil into a bowl and mix well with a spoon.
- Put just over half the mixture into the pan and press down with a flat surface. I used the bottom of my measuring cup.
- When bottom layer is spread evenly and pressed flat, pour on the raspberry filling and spread out evenly.
- Then sprinkle the rest of the oat mixture on top.
- Sprinkle with pecans if you wish.
- Press the top mixture and pecans lightly to help stick into the jam so it doesn't crumble too much after baking.
- Bake for 18 mins.
- Let cool before cutting.
- Store in the fridge in a air tight container
You can make gluten free by replacing the oats for gluten free oats and replacing the flour with a gluten free flour substitute.