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 breakfast, 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 type of 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.
Coconut Oil
For a tender cookie texture, coconut oil can be used as a substitute for butter 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.
Leavening
Baking soda helps the breakfast bar base slightly rise while giving a crisp texture in the absence of eggs.
Add-ins
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!
Raspberries
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!
Recipe Science
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)
Homemade Raspberry Breakfast Bars
Ingredients
- 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
Instructions
- 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.
Equipment
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Ella says
Do you think this recipe would turn out alright if I used regular whole wheat flour? BTW, it looks delicious! Can’t wait to try it out 🙂
Jessica Gavin says
Yes, you can use whole wheat flour. I will have more of a nutty taste, which is delicious!
Kris says
Can I use whole wheat pastry flour?
Jessica Gavin says
You can use whole wheat pastry flour, it will just be a little softer in texture.
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!
Maura says
Could I freeze these?
lily says
I love this recipe. Although I did not have any oats I used quinoa in place of them and it was so good.
Angelica says
I’m currently doing the Daniel fast and can’t eat anything with leavening.. can I leave that out?
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.
Jessica Gavin says
Thank you for your feedback, Stephanie! They are a nice breakfast treat.
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.
Jessica Gavin says
I’m glad you tried a new ingredient and liked it!
Nandita Ashok says
Hi
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.
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!
Kara Anderson says
Can you substitute the flour with coconut flour?
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!
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!
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.
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.
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 ❤️
Jessica Gavin says
That’s fabulous to hear that you enjoyed the recipe and it helped with satiety!
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.
Jessica Gavin says
Hi Sarah! If you mean strawberry jam, yes. If you mean fresh strawberries than no, I think that would make the bars soggy. Great question!
Matt Flory says
What about other berries or doing mixed berry? about to give this a try and enjoying all the comments to help steer my direction.
Jessica Gavin says
I’ve only tried fresh raspberries, but you can use any type of jam you like!
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 🙂
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!
Jessica Gavin says
Thank you friend! Yes, it’s nice to have the option for breakfast or dessert 🙂
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.
Jessica Gavin says
Thank you Judy! You are so sweet and always so encouraging, you keep me motivated 🙂
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!
Jessica Gavin says
Hi Kimberly! Thank you so much for the catch, I apologize for the confusion. Use 1 cup of brown sugar or 3/4 cup maple syrup. I will update the recipe right now. 🙂
Kimberly says
Aha! Thanks for clarifying 🙂
Jessica Gavin says
You’re welcome! I appreciate your comment 🙂
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!
-Lauren-
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 🙂