These are the perfect Vegan Raspberry Oatmeal Bars and they're made with just 9 simple ingredients and use only one bowl! Also healthy, gluten-free & naturally sweetened!
It's been a cold and gloomy last few days here in NYC, so I decided I'd create something bright and Spring-worthy for you to snack on (or enjoy for breakfast!). Sometimes we just need a sweet treat to brighten up our day and these vegan raspberry oatmeal bars are certainly up for the job.
Not only are these bars vegan and gluten-free, but they're also a cinch to make, have less than 10 ingredients and can be flavored whichever way you choose. I've been snacking on one before I go to yoga and it provides just the little energy boost I need without weighing me down.
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Of course, they also make an awesome breakfast treat too!
There three key things that every oatmeal bar needs:
- a sturdy base that's not soggy or crumbly
- a good layer of sweet jam
- a golden brown crumble topping
And these babies tick all three boxes with ease!
Our base and topping are actually the same, so we really only have to use one bowl to whip up this recipe. It's a blend of quick cooking oats, almond flour and quinoa flour which makes them high-fiber, high-protein and filled with healthy fats.
We've also sweetened it with a touch of maple syrup (also delicious with honey) and added some coconut oil to help give them a bit more shape.
The thing I did differently this time around was to add a flax egg to the crust and par-bake it. I really didn't want them to be crumbly, and I couldn't remember the exact texture of my apricot bars because it had been a while, and I was thrilled with the results.
The base is firm and crispy and holds up perfectly against the jam.
For our jam, I used my raspberry chia seed jam. I've been obsessed with making chia seed jam lately because it's one of the easiest recipes and is way healthier than what you buy at the store.
If you don't want to make the chia jam, no worries at all. Store-bought definitely works!
And if you're not a fan of raspberries? Also no problemo! You can swap the raspberries for any other jam or fruit preserve.
(next up, I'm trying strawberry & an apple version — they'd both be perfection!)
So if you've been searching for an easy (and healthy) make-ahead breakfast recipe, you've found it! They'll last you all week long, are portable and double as the perfect sweet treat to wind down with after a busy day. Especially next to a cup of tea ♡
If you're looking for more make-ahead breakfast recipes, you should try my Chocolate Chia Pudding, my High Protein Carrot Cake Chia Pudding or check out this video!
And don't forget to snap a pic when you make this recipe and share it with me on Instagram 😘 you can tag @simplyquinoa or use #simplyquinoa so I can find it and give you some love in return!
Healthy Vegan Raspberry Oatmeal Bars
These are the perfect Vegan Raspberry Oatmeal Bars and they're made with just 9 simple ingredients and use only one bowl! Also healthy, gluten-free & naturally sweetened!
Ingredients
- 1 cup quick cooking oats gluten-free if needed
- 1/2 cup almond flour
- 1/2 cup quinoa flour
- 1/4 teaspoon fine sea salt
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 flax egg
- 3/4 - 1 cup raspberry chia seed jam*
Instructions
- Preheat the oven to 350 degrees F. Line an 8X8 baking dish with parchment and set aside.
- In a large mixing bowl, whisk together the dry ingredients. Mix in the syrup and coconut oil and crumble with your hands until it resembles a coarse, sandy texture. Remove 1/2 cup of the dough for the topping.
- Add the flax egg to the bowl and stir to form a sticky dough. Transfer the dough to the baking pan and press it evenly with your fingers or a flat-bottomed glass.
- Bake for 10 minutes, then remove and top with raspberry jam. Spread the jam evenly over the layer of dough, leaving a little at the edges so it’s easier to remove from the pan. Crumble the reserved oat topping over the jam.
- Bake in the center of the oven for 20 – 25 minutes until the oats are golden brown. Remove and cool for 30 minutes, then transfer to the fridge and cool completely. Slice into squares and serve!
Recipe Notes
* feel free to swap another jam or fruit preserve for the raspberry! Or use storebought if you don't feel like making chia jam 
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Alyssa is the quinoa-obsessed girl behind Simply Quinoa. She's passionate about helping you find health, happiness and balance with wholesome recipes and lifestyle tips.
CAITLIN says
I can’t wait to try this recipe! 🙂
I was wondering, are the nutritional facts for 1 square??
Alyssa says
They are, yes! If you make your own jam though, they’ll definitely be lower since it has a lot less sugar and more protein 🙂
Gabby says
This recipe looks amazing but I’m intolerant to oats… is there another flour I can substitute it for? Thanks!
Alyssa says
I think quinoa flakes would work!
Jessica says
I’m still fairly new as to reading labels. Is each bar 167kcal or is it the whole thing? It looks amazing by the way, definitely going to try making this!
Alyssa says
Each square is 167 calories 🙂
Albert Bevia says
These bars sound so good! love the combination of flours and flavors you used in this recipe…I need this in my life right now 🙂 it´s way too cold outside
Karly says
These look absolutely amazing!
Ann Van Pelt says
Hello Alyssa,
Can I use just an egg? Instead of a flax egg? Also right now I don’t have any quinoa flour, what can I use in place of it? I have everything but that and I want these bars! ;D
Alyssa says
Yep! And I haven’t tested without quinoa flour, but you could try oat flour or chickpea flour!
kdavis says
Can’t wait to try this, looks amazing. Do you have a substitute for the almond flour, unfortunately I have a sensitivity to almonds
Alyssa says
You could try oat flour!
Joëlle says
In the oven right now….can’t wait! How should I keep them?
Alyssa says
I like to keep them in the fridge!
Jenna says
Do you have any recommendations for almond flour replacements. My daughter and I are allergic to almonds and it is in so many recipes.
Alyssa says
can you have any other nut? That is the best alternative if so – something like walnut flour, hazelnut flour, cashew flour, etc.!
Karlyn Dawes says
Wonder if you could sub something for the oil? And perhaps add applesauce in place of some of the maple syrup?
Alyssa says
I’m not sure to be honest! The oil really helps bind everything together. You could try, but I can’t say for sure if it will work!
Maureen says
I would like the recipe for
Raspberry chia seed jam
Alyssa says
Linked in the recipe!
Melissa says
Would coconut flour work as a substitute for one of the flours?
Alyssa says
I don’t think so! Or at least not without some major adjustments 🙂 Coconut flour is totally different than any other flour and really needs to be formulated just for it
Jules says
Just found your blog and am so glad I did! All the recipes look amazing. I can’t decide what to amoebforstmake first! I’m thinking these! Thanks for having such a lovely blog and sharing it with us all.
Alyssa says
So glad you found us! Can’t wait to hear what recipes you end up making 🙂
Denisse says
Can I use oat flour instead of both of the flours mentioned in the recipe?
I made the raspberry jam already and I love it. Thanks!
Alyssa says
I haven’t tested it that way so I can’t be sure!
Maryann says
Hi Alyssa
Would it be possible to substitute Oat Flour or Sun Flour for the Almond Flour. Family has nut allergies.
Thanks!!