Are you looking for something different to change up your morning routine? Maybe you want something the kids can grab quickly on their way to the bus. These raspberry fruit and oat bars are a great option!
Raspberry Fruit and Oat Bars for Breakfast
As a single, homeschooling, work-at-home mom of 2 boys, mornings get busy. Between my full-time work schedule, one recent graduate and a soon-to-be high schooler, everybody’s got something going on. Some mornings, I need a hearty, quick breakfast solution that the kids can just grab with no intervention required from me.
These bars are hearty enough to hold up to the appetites of my growing boys, and with almond flour, oats and fruit spread, they are healthier than some of the other commercial options. I usually use a pure fruit spread that doesn’t have any added sugar, or I cook down fresh raspberries to make one. Sometimes, I’ll triple the recipe to stock the freezer as well. The best part about these? They’re filling enough that my youngest can get through his morning assignments without getting snacky.
Using Almond Flour
Incorporating almond flour alongside all-purpose flour makes a big difference in this recipe. This nutty powerhouse brings a subtle, rich flavor to the bars. But it’s not just about taste – almond flour adds a wonderfully tender texture to the crumble, creating bars that literally melt in your mouth. It is also packed with protein, healthy fats, and vitamin E, making our bars more satiating and nutrient-dense.
Making the Case for Old-Fashioned Oats
While it might be tempting to reach for quick-cooking oats for the sake of convenience, old-fashioned oats are the real MVP in these crumble bars. Here’s why: old-fashioned oats, with their larger, heartier flakes, bring a chewy texture and nutty flavor that quick oats simply can’t match. They hold their shape better during baking, providing that perfect contrast of textures between the raspberry filling and the crisp, crumbly topping. Old-fashioned oats also absorb moisture more slowly, which helps prevent the bars from becoming soggy – a crucial factor in maintaining that coveted crumbly texture. Plus, their robust texture stands up better to the fruit spread, ensuring that every bite has that satisfying oat-y crunch.
Storage Tips for Freshness
These bars are versatile, and the way you store them depends on how long you want them to last. Wrap them in plastic wrap, put them into storage bags or layer them in an airtight container. Store them in the refrigerator for the longest shelf life.
Prepping Them Ahead
If you like to get ahead of things and stock the freezer, you’re in the right place here. You can make these up to the final baking step with the crumble topping and freeze them instead. Take them out to thaw overnight in the fridge when you want some, and bake them per the directions. You might need to leave them in the oven a few extra minutes, especially if they’re still cold when you put them in.
Changing Up the Flavors
Whether you’re not a fan of raspberry or you’re just wondering about other flavor options, one of the great things about these bars is the fact that you can change the flavor of the spread any time. I’ve used blueberry, blackberry, strawberry, and even apple butter. If you opt for apple butter, add some cinnamon to the crumble dough to really bring out all of those warm flavors. Have a favorite I didn’t mention? I’d love to hear how you customize these fruit and oat bars in the comments!
Raspberry Fruit and Oat Bars
Ingredients
- 1/2 cup almond flour
- 1/2 cup all-purpose flour
- 1 cup old fashioned oats
- 1/4 teaspoons baking soda
- 1/2 cup light brown sugar
- 1/2 cup butter softened
- 1/4 teaspoons salt
- 1 1/2 cups raspberry spread
Instructions
- Preheat the oven to 350 degrees.
- Combine the dry ingredients, then cut in the butter until it is crumbly. You can use a pastry cutter, fork or two knives.
- Press 2/3 of the mixture evenly into the bottom of a greased or parchment-lined 8" square pan.
- Bake for 10 minutes.
- Add the raspberry fruit spread on top of the crust, spreading it evenly.
- Sprinkle the rest of the crumble over the top of the fruit spread.
- Bake it for 25-30 minutes, or until the top is golden and the filling is bubbly.
- Let it cool for 2 to 2 1/2 hours then cut into 16 bars.
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