Homemade raspberry breakfast bars are a healthy way to fuel your day! These vegan-friendly baked bars are filled with fresh raspberries, jam, and oats. They make a great portable snack so you can grab and go anytime you need a quick bite.
How to make raspberry breakfast bars
Do you eat Nutri-grain bars? If so, you’ll appreciate this homemade version since you’ll know exactly what goes in the recipe. Homemade raspberry breakfast bars are a morning lifesaver! During the weekday hustle when you don’t have time to make breakfast before leaving the nest, having something quick and ready to go is essential.
I make these whole-grain raspberry breakfast bars recipe on Sunday, so they are prepared and waiting for me and my family bright and early Monday morning. These nutritious snacks are layered with ripe raspberries and packed with fiber, just what you need to start your day off right!
They say breakfast is the most important meal of the day, and I agree! When I have time in the morning, I like to make a delicious bowl of muesli, but when rushing out the door, I blend a healthy green smoothie to sip on the way to work. For my grab n’ go needs, now these fruity breakfast bars are in the rotation.
Whole Grains and Fiber
Old-fashioned oats and organic unbleached white whole wheat flour provide soluble and insoluble fiber for healthy digestion. Rolled oats are used instead of quick-cooking oats, so the bars have a firm structure and do not become mushy.
Pure maple syrup binds the base together and adds a sweet caramel flavor.
For a tender cookie texture, coconut oil is added because it has a high amount of saturated fat, it is solid at room temperature and can be used similarly to butter for creaming with the sweetener. It’s also a vegan-friendly substitute for butter. You can use softened butter instead of coconut oil.
Baking soda helps the breakfast bar base slightly rise while giving a crisp texture in the absence of eggs.
Crunchy almonds, vanilla, raspberry jam, and fresh raspberries elevate the flavor of the breakfast bar base. This wholesome mixture provides a cookie-like sandwich for the raspberry filling.
The fruit jam
Half of the oat mixture is spread on the bottom of the pan then layered with some sweet and tangy raspberry jam. I used Knott’s Berry Farm seedless raspberry jam, instead of preserves to minimize the number of seeds getting stuck in your teeth.
I found it easy to spread the jam when it’s heated in the microwave for a few seconds until it is pourable but not completely melted. The rest of the bars and almonds are sprinkled on top, along with fresh ripe raspberries, and it’s time to bake!
The beautiful ruby-red fruits are super delicate and pack a flavor burst with each bite. Each berry contains a powerhouse of nutrients and fiber. Just one cup of raspberries contains around 1.5 g of protein and 8 g of dietary fiber and 64 calories. The raspberries are the perfect filling and topping for these whole-grain bars. If you are feeling ambitious, you can also make a chia jam for your filling!
Breakfast will never be the same once you try these homemade raspberry breakfast bars. It’s also perfect for the kiddos too, so grown-ups will need to be nice and share. You can also add any of your other favorite berries or jams like strawberries, blueberries or blackberries for some variety. No more excuses, breakfast is served!
What is White Whole Wheat Flour?
White whole-wheat flour is milled from hard white spring wheat rather than traditional red wheat and still provides whole grains. Compared to red wheat, white wheat lacks some of the pigmentation in the bran layer of the wheat berry; since that pigment carries an astringent flavor, white wheat is lighter in both color and flavor. The result is baked goods will be lighter in color than using whole wheat, they will also have a milder taste and be less course in texture. You can use it for cookies, bars, bread, muffins, pancakes as a substitute for all-purpose white flour and whole wheat flour. (Source: King Arthur’s Flour)
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Homemade Raspberry Breakfast Bars
- ½ cup coconut oil, softened to room temperature
- ¾ cup pure maple syrup, or 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- ½ cup sliced almonds, plus 2 tablespoons for topping
- 1 ½ cups white whole wheat flour, or whole wheat flour
- 1 ½ cups old fashioned oats
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup seedless raspberry jam, Knott’s Berry Farm
- 1 cup raspberries, fresh
- Preheat oven to 350°F. Line a baking pan with foil, lightly grease the foil with vegetable oil or cooking spray. Set aside.
- With a hand mixer or stand mixer with whisk attachment, beat coconut oil and maple syrup on medium-high speed for 2 to 3 minutes, until combined. Add the vanilla and whisk for 30 seconds until incorporated.
- In a separate bowl, combine almonds, flour, oats, cinnamon, baking soda, and salt. Add the dry ingredients to the wet mixture and beat on low speed until blended and crumbly. Remove 1 ¼ cups of the mixture and set it aside.
- Add the remaining mixture into the prepared pan. Use the bottom of a greased measuring cup or your fingers to press the mixture evenly into the pan.
- Slightly melt the jam in a microwave-safe bowl for 15 seconds at a time, stirring in between and continuing to heat until the jam is easily spreadable.
- Spread the raspberry jam over the crust and then top with raspberries, distribute them evenly throughout the pan. Sprinkle the reserved oat mixture over the top and 2 tablespoons of sliced almonds.
- Bake for approximately 25 minutes, or until the top is light golden brown and the jam is bubbling around the edges.
- Cool completely before cutting into bars. Cut into equal-sized squares.
- Store in an airtight container in the refrigerator for up to 5 days.
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