Raspberry Oatmeal Crumble Bars

Easy Raspberry Oatmeal Crumble Bars

I absolutely adore starting my day with these Raspberry Oatmeal Crumble Bars – they’re a dreamy breakfast on-the-go. There’s something about the combination of tart raspberries and the comforting, buttery oat crumble that just sets the right tone for the day. Plus, they’re a breeze to whip up, making them a perfect, no-stress treat for busy mornings or when you’re craving something sweet and satisfying without the hassle.

Old-Fashioned Rolled Oats: I recommend rolled, old fashioned, or whole oats. All-Purpose Flour: For a gluten-free version, you can use a gluten-free flour blend. Light Brown Sugar: This adds sweetness and a hint of molasses flavor to the crumble. Dark brown sugar works too for a deeper flavor. Unsalted Butter: It’s crucial for the perfect crumbly topping. If you only have salted butter, just omit the extra salt in the recipe. Baking Soda: It gives a little lift to the crumble. Salt: It balances the sweetness and enhances the flavors. If you’re using salted butter, you might want to skip this.

Fresh Raspberries: Feel free to swap in other berries like blueberries or blackberries if you prefer. Granulated Sugar: If you like, you can adjust the amount to suit your taste. Cornstarch: To thicken the raspberry filling. A substitute like arrowroot powder can work in a pinch. Lemon Juice: Freshly squeezed is best for brightening up the raspberry flavor. In a bind, bottled lemon juice can do the trick.

Start by firing up your oven to 350°F (175°C). Then, take a 9-inch square baking pan and either grease it lightly or line it with parchment paper. Grab a large bowl and mix together the oats, flour, brown sugar, baking soda, and salt. Next, incorporate the diced butter. Using either your hands or a pastry cutter, blend the mixture thoroughly until it achieves a coarse, crumbly consistency. In a separate bowl, gently mix the raspberries with sugar, cornstarch, and lemon juice. Feel free to swap with any other berries you like, like blueberries or blackberries. Take about two-thirds of your oat mixture and press it firmly into the bottom of your prepared pan. This forms the base of your bars. Now, evenly spread the raspberry filling over this base. Finally, sprinkle the remaining oat mixture over the top. Pop the pan into the oven and let it bake for about 30 minutes. You’re looking for a golden-brown top and bubbly raspberry goodness. Let the bars cool completely in the pan. This waiting time lets them set properly. Once they’re cooled, lift them out using the parchment paper, and cut them into bars.

Storage

Store the bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze well, so you can keep them in the freezer for up to 3 months. Just make sure to thaw them at room temperature before enjoying.