Homemade Raspberry Breakfast Bars

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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. 

Homemade Raspberry Breakfast Bars

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!

Wooden spoon mixing oats and whole grain white flour in a bowl

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.

Natural Sweetener

Pure maple syrup binds the base together and adds a sweet caramel flavor.

Sheet pan with raspberry breakfast bars that are ready for baking in the oven

Coconut Oil

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.

Three raspberry breakfast bar squares stacked on top of each other

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!

Homemade raspberry breakfast bars cut into sqaures


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

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.
4.89 from 51 votes
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings 21 servings
Course Breakfast, Snack
Cuisine American


  • 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.
Nutrition Facts
Homemade Raspberry Breakfast Bars
Amount Per Serving
Calories 155 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g25%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.2g
Sodium 43mg2%
Potassium 9mg0%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 2.5IU0%
Vitamin C 2.5mg3%
Calcium 20mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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37 Comments Leave a comment or review

  1. Lauren @ Free Your Fork says

    Hi Jessica!

    I’m such a sucker for anything raspberry and love that you used coconut oil.

    That crumbly goodness sprinkled on top looks totally divine and I can’t stop staring at that picture of those bars stacked one on top of the other!


    • Jessica Gavin says

      Thank you Lauren! Congratulations on starting your food blog! I love the name and focus on healthy, tasty foods. Can’t wait to check out what yummy recipes you will be sharing 🙂

  2. Kimberly says

    Hi Jessica, I was just about to make these but I noticed that the instructions call for brown sugar which is not listed in the ingredients. I do see that maple syrup is listed in the ingredients but not in the instructions, so I’m wondering if that’s listed accidentally instead of the brown sugar? Not sure if it’s the same measurement though.. Am I using a cup of brown sugar? Thanks!

  3. Judy says

    Those are beautiful and look so tasty. Thank you for another wonderful recipe. I’m so happy to see your fan base growing and your success as you are so deserving.

  4. CakePants says

    These look lovely! At first glance I thought they were dessert bars, so I was delighted to find that they’re healthy/wholesome enough to eat for breakfast. The photos make me want to reach into the screen and grab one!

  5. Maria Terry says

    Made these yesterday. So good. Love the sweet, crunch and chew. My husband can’t stop eating these. Another winner!

    • Jessica Gavin says

      Thank you for the feedback Maria! I’m so happy to hear that the family enjoyed the raspberry bars 🙂

  6. Sarah says

    Obvious, I think, but any berry/jam swap will do, right, with the same proportions? I have strawberries on hand at the moment.

  7. Bonnie says

    I swear these bars kept the hunger at bay for hours, even after a workout!! The flavor is amazing! So glad I found you Jessica! You are now on my favorites ❤️

  8. Antoinette says

    Hi Jessica,

    I’m planning on making these on a Sunday to eat over the week, so how long do they keep? It’s only going to be me eating them so can I freeze some of them?

    Thanks, I can’t wait to eat them as I’ve been trying a vegan diet but I find breakfast so boring.

  9. Cynthia says

    Can one use avocado oil instead of coconut oil due to is saturated fat levels .
    I’ve heard avocado oil is better for you and for people that’s that’s allergic to coconut .

    • Jessica Gavin says

      HI Cynthia- I think it’s worth giving a try! The batter may be not as think since avocado is liquid at room temperature. Do your best to spread it on the bottom of the crust and crumble the rest on top.

  10. Amanda says

    Can you make this with Almond flour? Trying to go gluten free! They look so tasty, I can’t wait to give these a try

    • Jessica Gavin says

      I definitely think it’s worth giving a try with almond flour Amanda. Please let me know how it turns out!

    • Jessica Gavin says

      Hi Kara- Typically you cannot substitute coconut flour 1:1 for wheat flour. About 1/4 to 1/3 cup for every cup is recommended. However, since it’s more of a crust and crumble vs. a baked cake, I would suggest giving it a try. You may need to add more liquid like milk, water, coconut milk of the mixture doesn’t press together once mixed. Let me know how it goes!

  11. Laura says

    Made these bars last week and they were the best! I subbed in gluten free flour, but otherwise followed the recipe and they came out too good to be true. I am by no means a talented baker, so I was glad this recipe was easy to follow. Would def make again.

    • Jessica Gavin says

      Thank you for your feedback Laura! So happy to hear that gluten-free flour gave great results as well. Enjoy!

  12. Nandita Ashok says

    These recipes look yumm. I am looking for bars that can be left outside for a week. Can you suggest someway?
    Thank you

    • Jessica Gavin says

      Hi Nandita- It would be best to individually wrap and refrigerate them. Then you can reheat in the oven if desired before serving.

  13. Christine says

    Wanted to try something new for breakfast and these were very yummy! It was a little tough though spreading the jam even though I had microwaved it but it still turned out fine. I also used brown sugar and it was great. 😉 I couldn’t find the Knotts Berry Farm raspberry jam so I ended up using another brand and I finally found the white whole wheat flour which was a first for me to try and I think it has a better taste than the regular wheat flour.

  14. Stephanie says

    Another amazing recipe. It’s the perfect combination of sweet & tart, something I crave regularly at breakfast. Perfect with my morning coffee… and delicious as a midnight snack. Thank you for posting this- they looked gorgeous for my brunch last weekend. One of my favorites.

  15. Andrea M Copeland says

    Has anyone been successful a low carb version? These look amazing but trying to stick to a low carb lifestyle.

    • Jessica Gavin says

      Hi Andrea- Perhaps you could try allulose of yacon syrup to replace the maple syrup. Almond flour may work to replace the all-purpose flour but may bake faster. Let me know if you give it a try!

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