Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work well; just add them straight from the freezer and toss with the tapioca starch. Be aware that frozen berries can be juicier, so the bars might be a little softer, but still delicious.

What can I substitute for maple syrup?

Honey is a fantastic substitute, adding a slightly different flavor. Agave works too. Don’t use plain sugar, as you’ll lose the moisture and slightly sticky texture that holds the bars together.

Do I really need oat flour?

Oat flour gives the bars a softer, more cohesive texture, but if you don’t have any, simply blend some rolled oats in a food processor until very fine. You can also substitute with whole wheat flour for a slightly heartier bar.

Will the bars fall apart if I skip the egg?

The egg helps to bind the mixture. If omitted, the bars will be a bit more crumbly but still delicious and bar-like. Avoid swapping in a flax egg, as it tends to make these bars too dry and crumbly.

Raspberry Oat Breakfast Bars Recipe

Description

These Raspberry Oat Breakfast Bars are a wholesome, lightly-sweetened treat made with oat flour, rolled oats, and fresh raspberries. Sweetened with maple syrup and held together with a touch of butter and egg, they’re perfect for a nourishing and easy breakfast or snack. Simple to prepare and naturally lower in sugar, these bars highlight the bright flavors of raspberries nestled in a hearty, crumbly oat base.

Ingredients

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For the Oat Base

1 egg
1 teaspoon vanilla extract
1/2 cup butter, melted and slightly cooled
1/3 cup maple syrup
1 cup (120 grams) oat flour
1 1/2 cups rolled oats
1 teaspoon baking powder
1/4 teaspoon fine sea salt

For the Raspberry Filling

2 pints fresh raspberries
1 teaspoon tapioca starch
1 teaspoon vanilla extract
2 tablespoons maple syrup

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Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8”x8” baking pan with a parchment paper sling for easy removal and set aside.
Mix the Base: In a large bowl, whisk together the egg, 1 teaspoon vanilla extract, melted butter, and 1/3 cup maple syrup. Add oat flour, rolled oats, baking powder, and salt. Mix until the ingredients form a wet, crumbly mixture.
Form the Crust: Reserve about one-third of the crumble mixture for the topping. Press the remaining two-thirds evenly into the bottom of the prepared pan, using your hands or a spatula to create a compact base.
Prepare Raspberry Filling: In a small bowl, toss the fresh raspberries with tapioca starch until evenly coated. Add 1 teaspoon vanilla extract and 2 tablespoons maple syrup, mixing gently and mashing a few raspberries to help bind the mixture.
Layer the Filling: Spread the raspberry mixture evenly over the oat crust.
Add the Topping: Sprinkle the reserved crumble mixture evenly over the raspberry layer.
Bake: Place the pan in the oven and bake for about 30–35 minutes, or until the topping is golden brown.
Cool and Serve: Remove from the oven and cool on a wire rack. Once cooled, cut into squares and enjoy.

Notes

The recipe is designed to be low in sugar for breakfast. For a dessert version, increase the maple syrup in the raspberries from 2 tablespoons to 1/4 cup.
Honey can be used as an alternative sweetener to maple syrup if desired.
The egg helps bind the bars; an egg substitute may be used, but the bars may be less stable. Flax egg is not recommended as it made the bars too crumbly.
Store bars at room temperature for up to 1 day; for longer freshness, keep them in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 9g
Sodium: 90mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 4g
Cholesterol: 40mg