I have been making these Barrette di avena e lamponi on repeat as healthy breakfast bars for busy mornings. They are crunchy jam bars, filled with sweet raspberry jam, and topped with a buttery oat crumble. Plus, they are also gluten-free, dairy-free, and vegan.
I love creating oatmeal bar recipes for breakfast, and depending on the season, I make my vegan blueberry oatmeal bars or apple oat bars. But I wanted a lovely, vibrant red breakfast bar this Christmas, so I adapted two of my previous recipes to create these vegan raspberry crumb bars.
Honestly, they come out so perfect and are so easy to make, either with fresh or frozen raspberries, that you can make them all year long. The texture of crispy toasted oat with coconut oil, maple syrup, and the sweet marmellata per bambini in the center delivers the best tasty breakfast ever that tastes like dessert!
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Barrette di avena e lamponi
Ingredienti
- 1 bicchiere Farina d'avena fatta in casa - (nota 1)
- 1h XNUMXmin bicchiere fiocchi d'avena
- ⅓ bicchiere Sciroppo d'acero - (nota 2)
- ⅓ bicchiere Olio di cocco - fuso (nota 3)
- ½ cucchiaino da tè Cannella
- ¼ cucchiaino da tè Sale
- 1 cucchiaino da tè Estratto di vaniglia
Marmellata di lamponi e semi di chia
- 2 tazza Lamponi - fresco o congelato
- 5 cucchiai Zucchero Di Cocco - (nota 4)
- 3 cucchiai I semi di Chia - (nota 5)
- 1 cucchiaino da tè Estratto di vaniglia
- ¼ cucchiaino da tè Estratto di mandorla
Istruzioni
- Preriscaldare il forno a 180 °C (350 °F). Foderare una teglia quadrata di 8 x 8 cm con carta da forno. Mettere da parte.
- In a large mixing bowl, combine all the crust ingredients: oat flour, rolled oats, maple syrup, melted coconut oil, cinnamon, salt, and vanilla.
- Squeeze the batter with your hands to bring all the ingredients in contact and create a dough that sticks together. If too dry (may happen if you are using coarse oat flour), add 1-2 tablespoons of water, add 1 at a time, until the dough is soft and stick together.
- Press 1 3/4 cup of the dough all over the baking dish, using a spatula to smoothen the dough and make sure there is no hole left. Set aside leftover dough in a small mixing bowl in the fridge. You will use it for the crumble on top of the bar.
- Place the pan in the fridge while you make the raspberry chia seed jam.
Raspberry chia seed jam
- In a small saucepan, add the raspberries, coconut sugar, and chia seeds.
- Cuocere per 1-2 minuti a fuoco medio finché non si formano delle bollicine sui lati della padella.
- Mash the raspberries using a fork or potato masher and keep cooking for 2 minutes, stirring all the time to prevent the jam from burning. It should slightly thicken but still be very runny. It will thicken in the oven, don't worry.
- Remove from heat and stir in almond extract and vanilla extract
- Pour the jam on top of the prepared crust, then use the remaining dough to crumble all other the bar.
- Cuocere la barretta per 35 minuti at 350°F (180°C) or until crispy on top and golden.
- Remove from the oven and cool in the pan for 10 minutes before transferring onto a cooling rack.
- Cool for 3 hours or until it reaches room temperature before slicing it into 16 bars. Waiting will prevent the bar from crumbling, and the jam will set perfectly.
Note
- Note 1: You can replace the oat flour with the same amount of all-purpose flour or spelt flour. However, the dough might need 1-2 tablespoons of water to hold together.
- Note 2: Any liquid sweetener works.
- Note 3: You can replace the coconut oil by any other oil, including melted plant-based butter
- Note 4: use any sweetener like regular sugar if preferred or sciroppo d'acero
- Note 5: You can swap three tablespoons of chia seeds with 1 tablespoon of cornstarch or corn flour.
- Archiviazione: Store the oatmeal bars in the pantry in an airtight container for up to 3 days or in the fridge for up to 1 week. Otherwise, freeze and defrost the day before breakfast.
Alimentazione
Ingredienti e sostituzioni
The main ingredients you need for this recipe are pretty basic.
- Fiocchi d'avena vecchio stile – you can also use quick oats instead. Make sure you use gluten-free certified oats if you can’t eat gluten.
- Farina d'avena - leggere come preparare la farina d'avena se necessario.
- Sciroppo d'acero or any liquid sweetener you love, including agave syrup and coconut nectar. While you can swap maple syrup for brown sugar in the jam, you can’t do that in the oat layers.
- Olio di cocco – or melted plant-based butter or any other oil like olive oil
- Cannella is a must for flavor
- Estratto di vaniglia or almond extract are both great to balance the bitterness of the raspberries
- Lamponi Freschi – or frozen raspberries, no need to thaw the fruits but this option releases more liquid, and therefore, you need to cook the jam longer to avoid a runny filling.
- I semi di Chia is the jam thickener, you can replace the seeds with cornstarch if you prefer
- Estratto di mandorla or more vanilla extract if you don’t like this flavor.
How To Make Perfect Oatmeal Breakfast Bars
These raspberry oat bars are the easiest breakfast bars simply because the oatmeal batter that you are using for the bottom layer, is the same you use for the bar crumble topping.
Fase 1: In a mixing bowl, stir rolled oats, oat flour, maple syrup, vanilla extract, melted coconut oil, salt, and cinnamon until they stick together. Squeeze the batter with your hands to bring the ingredients together.
Suggerimento #1 : The trick here is to set aside a good amount – about 1/2 cup – to use as a crumble later in the recipe.
Fase 2: Press the remaining batter at the bottom of a square pan lined with greased parchment paper. Use a silicone spatula to smoothen the surface and fill any hole.
Fase 3: Place the pan in the fridge to let the bottom layer set while making the jam.
Fase 4: Then, all you have to do is cook all the jam ingredients together: fresh or frozen raspberry, chia seed or cornflour, and sugar. Cook until thick and bubbly, don’t forgot to stir constantly or it can stick to the saucepan.
Suggerimento #2: Always remove the saucepan from the heat before stirring the vanilla and almond extract, or they evaporate, and you will lose all their flavors.
Fase 5: Spread the jam on top of the bars.
Fase 6: Crumble the remaining oat batter, and it’s ready to bake.
Suggerimento #3 : make sure you rub the oat batter between your finger tips, above the jam to create tiny pieces of crumb and don’t try to cover all the top of bar to let some of the juicy jam visible.
Tip #4: When the bars are still hot, sprinkle chocolate chips on them. The chocolate and raspberry combination is fantastic. Or cool down the bars, and then serve with a drizzle of ricetta vegana per glassa reale or a dust of powdered sugar.
Fase 7: Serve the raspberry oat bars plain or with some toppings.
Domande frequenti
Yes, this recipe works with all berry types, like boysenberries, strawberries, or blueberries.
Some berries, like raspberries, release more juice and need a little more time cooking the jam to make the filling firm and not runny.
You can use all-purpose flour or gluten-free all-purpose flour blend.
However, the dough will be a bit drier and need a bit more liquid to stick together.
Simply add 1 or 2 tablespoons of water until the dough forms a ball.
No, the crust won’t firm up without oil or melted vegan butter. It won’t work with an oil-free swap like applesauce.
Yes, don’t thaw the berries cook frozen raspberries in the saucepan as you will do for fresh raspberries
You can store the raspberry oatmeal bars in the pantry in an airtight container for up to 3 days or in the fridge for up to 1 week.
You can freeze the bars and defrost them the day before breakfast.
Altre ricette per bar
If you like bars for dessert or breakfast, you’ll love these other recipes:
These turned out very good. I did replace the coconut oil with natural almond butter since I don’t use oil and almond flour. I also didn’t wait till they completely cooled down and they still held together warm and delicious.
Thanks for a great recipe!
I am so happy to read that, thank you!
I Carine we love your raspberry oatmeal bars. Could I make it with blueberries. If yes would I need to change the recipe.
You can definitely swap for blueberries, same quantities, same recipe!
These look delicious. I’d like to add more protein to them so I could eat for breakfast. If I added vegan protein powder how much would you recommend and would I need to make any other adjustments to the recipe?
I would add 1-2 ounces (max) to the jam (to not mess with the base) and add some water to keep the texture.
Grazie per aver condiviso
Should it be 1/3rd of a cup coconut oil at room temperature – and then melt it? Or is it 1/3rd of a cup of melted coconut oil?
It’s better to measure it melted to be more accurate.
Don’t have the coconut sugar . What can I substitute with. Can I put maple syrup or honey.
Si, puoi!