For the Oatmeal Base:

  • 2 cups old-fashioned oats
  • 1 cup whole wheat flour
  • 1/2 cup almond flour
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Raspberry Filling:

  • 2 cups fresh or frozen raspberries
  • 1/4 cup maple syrup
  • 1 tablespoon chia seeds
  • 1 tablespoon lemon juice


Oatmeal Base:

  1. Preheat the oven to 350°F (175°C). Line a baking dish with parchment paper, ensuring an overhang for easy removal.
  2. In a large mixing bowl, combine old-fashioned oats, whole wheat flour, almond flour, melted coconut oil, maple syrup, vanilla extract, baking soda, and salt. Mix until a crumbly yet cohesive dough forms.
  3. Press two-thirds of the oat mixture evenly into the bottom of the prepared baking dish, creating a firm and even base for the bars.

Raspberry Filling:

  1. In a saucepan over medium heat, combine raspberries and maple syrup. Cook, stirring occasionally, until the raspberries break down and the mixture thickens.
  2. Stir in chia seeds and lemon juice, continuing to cook for an additional 2-3 minutes until the filling reaches a jam-like consistency.
  3. Remove the raspberry filling from heat and let it cool slightly.


  1. Spread the raspberry filling evenly over the oatmeal base in the baking dish.
  2. Sprinkle the remaining oat mixture evenly over the raspberry filling, creating a crumbly topping.
  3. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown.
  4. Allow the bars to cool completely in the baking dish before lifting them out using the parchment paper overhang.
  5. Once cooled, cut into squares or bars for serving.

By Admin

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