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Low-Sugar Raspberry Oatmeal Crumble Bars

October 1, 2019 By Chris Leave a Comment

Easy homemade breakfast or snack bars that travel well, freeze well, and come together in a snap.

With only two of us in the house, when you make a pan of anything, it’s usually too much. That’s why I love these Low-Sugar Raspberry Oatmeal Crumble Bars.  They freeze so well! I can make a regular size pan, cool it, and cut it into twelve perfect-size bars to eat whenever I feel like it.  And, unlike many of the bars you buy in the grocery store these bars contain zero additives, preservatives, or artificial colors; just wholesome ingredients you recognize… and are good for you!

These Low-Sugar Raspberry Oatmeal Crumble Bars are….

  • High in fiber
  • A good source of Vitamin C
  • Fairly low in sugar
  • Can be made gluten free (if you use certified gluten free oats)
  • Can be made vegan if you use a coconut oil or 100% plant-based margarine instead of butter
  • Crumbly like a fruit crisp – but not too crumbly
  • Easy to make
  • Easy to freeze
  • Tart, sweet, cinnamony, and a tiny bit salty

Cooking Tips

  • The oats. You will need to use quick oats for this recipe or grind old-fashioned oats to the “quick oats” size. Whole rolled oats won’t hold together well.
  • The fruit. I’ve made these bars with strawberries, frozen raspberries, and a combo of strawberries and rhubarb. I imagine you can make them with almost any fruit as long as you get the texture of the compote right. You want the compote to nicely coat and stick to a spoon, without most of it dripping off. Because different types of fruit have different amounts of water in them, you might need to add a little more or a little less cornstarch to get the texture right.
  • In a hurry? You can also make these bars using low-sugar jam. They won’t be as healthy but they’ll still taste great. If you do that, skip step 1.
  • Freezer tips. Cut the bars when fully cooled. I store four bars together in a sandwich bag (squeeze as much air out of the bag as you can), laid flat in the freezer. Defrost before eating. Frozen bars will keep 3-6 months in the freezer.

What’s your favorite healthy bar recipe?  I want to know!  Please send me an email. I’d love to chat with you.

Peace, love and good eats, from our empty nest to yours.

Trending in the EN Kitchen:  Gluten free oats purchased at our local Meijer store

Mr. EN’s Take on This Recipe: “Love these bars. I like them for dessert with a spoonful of vanilla yogurt (or whipped cream if my wife will let me) on top.”

Print

Low-Sugar Raspberry Oatmeal Crumble Bars

Author Chris at Empty Nest Eats

Yield 16 bars

Easy homemade breakfast or snack bars that travel well, freeze well, and come together in a snap.

Ingredients

  • 1 3/4 cups quick oats
  • ¼ cup almond flour
  • ¼ teaspoon baking powder
  • ¼-1/3 cup brown sugar, packed
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/3 cup margarine, coconut oil, or butter
  • 1 teaspoon vanilla flavoring
  • ¼ teaspoon almond flavoring

 Filling

  • 12 oz. (about 2.5  cups) fresh raspberries, washed
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 3 ½ tablespoons water, divided (see step 1)
  • 2 ½ tablespoons corn starch

Instructions

  1. Make the filling: Add the raspberries, sugar, lemon juice and 1 tablespoon water to a saucepan. Bring to a low boil and boil 5 minutes, stirring to prevent scorching. Reduce the heat to low and let simmer for 5 more minutes. Whisk together the corn starch and 2 ½ tablespoons water in a small bowl. Add the cornstarch slurry to the raspberries, stir well, and simmer 5 more minutes until mixture thickens. Set aside while you make the crust and topping.
  2. Grease an 8X8 inch pan. Preheat oven to 350 degrees.
  3. Put 1 cup of the oats in a food processor or blender. Blend until fine like flour. Mix with remaining 3/4 cup quick oats and ¼ cup almond flour.  Add baking powder, brown sugar, cinnamon and nutmeg. Mix well.
  4. Melt butter, margarine or coconut oil. Add vanilla and almond flavoring to melted oil. Mix with dry ingredients until a crumbly mixture forms.
  5. Press 2 cups of the oat mixture into the bottom of the prepared pan. Spread evenly and press to form crust. (Reserve the remaining oat mixture for the topping.)
  6. Spoon the filling over the crust and spread to edges. Top with the remaining oat topping.
  7. Bake in a 350 degree oven for 30 minutes. Cool, chill for at least 4 hours in the refrigerator, then cut into bars.

Notes

  • Don't be afraid to play around with the filling texture adding more or less corn starch. You want it to be like jam, just a little looser. 

Filed Under: All Recipes, Breads and Sides, Breakfast, Dessert, Gluten-free, Vegan, Vegetarian

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Chris
I'm Chris. What happens when a 50-something couple finally gets their kids out of the house - and they share the same kitchen? My husband and I are starting a whole new adventure in cooking. Thanks for joining us in our Empty Nest!

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