These Raspberry Oat Bars are a simple, delectable snack filled with the goodness of late summer berries. The best part about it is that they are sugar-free! There’s also a healthy dose of good fats from coconut oil and my favourite pantry staple- the humble oat. I whipped up these bars with Claire from Honest Food Store as some inspiration for our upcoming Valentines Picnic.
Claire and I are hosting the next Honest Yoga event- Puppies, Picnic & Prosecco at Ark Animal Center on Valentines weekend. It’s a morning of yoga, playing with rescues pups and prosecco where all proceeds go to charity. One of the generous sponsors to Free Sweet, an amazing sugar replacement that tastes like the real thing! In honour of that, these Raspberry Oat Bars are suitable for our Valentines-y picnic blanket.
But back to the oat bars, aka my new favourite snack! I love that these are a way to treat myself using whole foods and naturally occurring fructose from the berries. It’s like a cold berry crumble, but in a smaller snack size portion. The oasts and, sugar and coconut oil combine to make a delicious base and topping that clumps together like a traditional topping without the flour.
If you make these Raspberry Oat Bars please let me know how they came out in the comments below!
Raspberry Oat Bars
- 1 cup quick or rolled oats
- 1/2 cup spelt flour
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/3 cup @freesweetco sugar replacement( or your dry sugar alternative of choice, white or brown sugar will do)
- 1/3 cup coconut oil
- 1 cup diced strawberries
- 1 cup raspberries
- 1,5 tsp cornstratch
- 1 tbsp @freesweetco or your sugar replacement of choice
- 1 tbsp coconut flakes optional
- 3 tbsp Macadamia nut butter
- Switch your oven on to 180°. Mix together the oats, spelt flour, cinnamon, salt, baking powder, FreeSweet or your chosen sugar replacement and coconut oil in a bowl with a wooden spoon. Place 2/3 of this mixture in a greased rectangular dish (ours was 8"x8") and press firmly.
- In another bowl mix the strawberries, raspberries, cornstarch and FreeSweet till combined. Pour you berry mix on top of the oat base. Crumble the remaining oat mix over the berries and lightly press. Bake at 180°C for 35 minutes.
- You can sprinkle coconut flakes on top for the last 5 minutes of cooking time for extra crunch.
- Let cool for at least 1 hour before slicing. Store in the fridge for up to 7 days if they last that long. We drizzled ours with macadamia nut butter from Ohmega_Nutbutters- they did not last 7 days though. I made hasty work of them.