There used to be a boxed raspberry crumble bar in the baking aisle that had that buttery crumble topping, crisp crust, and a sweet jam center. These Healthy Raspberry Crumble Bars are my better-for-you version – gluten-free, dairy-free, and refined sugar-free, but still just as delicious.
If you know, you know that putting a healthy spin on any sweet treat or baked goods is one of my favorite things to do in the kitchen, so this was a no-brainer. For this recipe, I make my own homemade, naturally sweetened raspberry chia jam (perfect for getting in extra fiber and omega-3s) and layer it between a wholesome almond flour and oat base, finished with a golden crumble topping.
These are 100% the kind of healthy dessert bars you’ll crave morning and night, whether you enjoy them as a snack or sneak them in for breakfast.
Why You’ll Love These Raspberry Oat Crumble Bars
Made with simple ingredients, these bars pack in some sneaky nutrition while still tasting indulgent. As a registered dietitian, I really make a point to prioritize nutritious ingredients as much as possible. Almond flour provides healthy fats and vitamin E, oats bring in fiber to support digestion, and raspberries are loaded with antioxidants and vitamin C.
Instead of refined sugar, we’re using coconut sugar and maple syrup for natural sweetness – making this an ideal refined sugar-free dessert.
Whether you’re looking for an easy gluten-free baking recipe, a dairy-free dessert option, or just a feel-good treat, these raspberry oatmeal bars will hit the spot every time. They’re too good!
A Better-For-You Sweet Treat
I’m telling you this now: these are the kind of better-for-you bars you’ll find yourself making on repeat. I love keeping a batch in the fridge for a quick snack or healthier dessert throughout the week (if they can last that long, lol), and I know you’ll be equally as obsessed.
They’re portable enough for meal prep and pretty enough to serve at a dinner party or holiday spread. If you’ve been searching for a simple gluten-free, dairy-free, and naturally sweetened recipe that the whole family will love, these Healthy Raspberry Crumble Bars are the perfect treat to make again and again. Hope you enjoy!
INGREDIENTS YOU’LL NEED:
For the Jam:
- Frozen raspberries
- Maple syrup
- Chia seeds
For the Base:
- Almond flour
- Gluten-free rolled oats (I like One Degree; note: do not use quick oats)
- Baking powder
- Kosher salt
- Coconut sugar
- Mapel syrup
- Ghee
- Egg
- Pure vanilla extract
- Almond extract (optional)
To Assemble:
- Sliced almonds
HOW TO MAKE HEALTHY RASPBERRY CRUMBLE BARS (GLUTEN-FREE, DAIRY-FREE)
Preheat the oven to 350°F.
Line an 8×8 baking dish with a parchment paper sling and grease the sides with avocado oil cooking spray. Set aside.
For the Jam:
In a medium pot, add the frozen raspberries and maple syrup.
Turn the heat to medium. Allow the raspberries to thaw, stirring as they begin to release their juices. Bring the mixture to a light simmer.
Once simmering, add the chia seeds and reduce the heat to medium-low.
Stir occasionally, and continue to cook until the liquid has reduced and the chia seeds begin to absorb some of the liquid, 3 to 5 minutes. You will know that the jam is done when you can run a wooden spoon along the bottom of the pan and the liquid does not fill in the space.
Remove from the heat and set aside to cool slightly.
For the Base:
In a medium bowl, add the almond flour, rolled oats, baking powder, and salt. Whisk to combine and set aside.
In a separate medium bowl, add the coconut sugar, maple syrup, melted ghee, egg, vanilla extract, and almond extract (if using). Whisk for about 30 seconds until the mixture is smooth, thick, and combined.
Add the dry ingredients to the wet. Using a wooden spoon, stir to combine until there are no streaks of flour.
To Assemble & Store:
Add about ⅔ of the cookie base mixture to the prepared pan. Using clean hands, press the base into an even layer, ensuring you get all the way to the corners, etc.
Spoon over the raspberry jam and spread into an even layer.
Add the almonds to the remaining base mixture and stir to combine.
Using your fingers, crumble the mixture over the surface of the pan, pressing gently into the bars. You don’t want to fully cover the pan; you want to see some of the jam peeking through.
Transfer to the middle rack and bake for 22 to 25 minutes, or until the top is golden and crisp.
Allow to cool entirely before cutting into 16 squares.
Store in an airtight container in the fridge for up to 1 week. Enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
So far, I’ve only made these bars as I’ve written the recipe, but you can easily make these your own with a few simple swaps. Use butter or coconut oil in place of ghee, or try honey instead of maple syrup for a different natural sweetener.
Almond flour can be swapped for oat flour, but keep in mind the texture will be slightly different — oat flour absorbs more liquid, so you may want to add a touch more fat or reduce the flour slightly.
If you don’t have raspberries, you can use blueberries, strawberries, or a mixed berry blend; just note that fresh berries may release more liquid than frozen, so you might need to cook the jam a little longer to reach the same consistency.
For an egg-free version, a flax egg works well too (or check out my post on The Best Egg Replacements for Baking & Cooking).
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Can I make these raspberry crumble bars ahead of time or freeze them?
Yes! These bars can be stored in an airtight container in the fridge for up to a week. They should also freeze well. If you prefer to freeze them, wrap individually or as a whole batch in plastic wrap and place in a freezer-safe bag. Thaw at room temperature or warm slightly before serving for a fresh-baked taste.
What is the best way to enjoy these healthy raspberry crumble bars?
These bars are definitely versatile. Enjoy them as a quick breakfast treat with your morning coffee or matcha, a midday snack, or a naturally sweet dessert. Pair with yogurt or nut butter for extra protein, or serve at a brunch or holiday spread—the oat and almond crumble topping makes them tasty, and pretty to look at!
More Healthy Dessert Recipes to Try:
- Pumpkin Twix Bars
- S’mores Blondies (GF, DF)
- Peanut Butter-Lover’s Nutter Butters
- Salted Maple Protein Cookie Bars
- Strawberry Shortcake Trifles (GF, DF)
- No-Bake Cinnamon Cereal Bars (GF, DF)
Healthy Raspberry Crumble Bars (Gluten-Free, Dairy-Free)
Equipment
- 8×8 baking dish
- medium pot
- Mixing bowls
Ingredients
For the Jam:
- 2 cups frozen raspberries
- 2 tablespoons maple syrup
- 2 tablespoons chia seeds
For the Base:
- 1 ½ cups almond flour
- 2 cups gluten-free rolled oats (do not use quick oats), (I like One Degree)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup coconut sugar
- ¼ cup maple syrup
- ½ cup melted and cooled ghee
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract, optional
To Assemble:
- ½ cup sliced almonds
Instructions
- Preheat the oven to 350°F.
- Line an 8×8 baking dish with a parchment paper sling and grease the sides with avocado oil cooking spray. Set aside.
For the Jam:
- In a medium pot, add the frozen raspberries and maple syrup.
- Turn the heat to medium. Allow the raspberries to thaw, stirring as they begin to release their juices. Bring the mixture to a light simmer.
- Once simmering, add the chia seeds and reduce the heat to medium-low.
- Stir occasionally, and continue to cook until the liquid has reduced and the chia seeds begin to absorb some of the liquid, 3 to 5 minutes. You will know that the jam is done when you can run a wooden spoon along the bottom of the pan and the liquid does not fill in the space.
- Remove from the heat and set aside to cool slightly.
For the Base:
- In a medium bowl, add the almond flour, rolled oats, baking powder, and salt. Whisk to combine and set aside.
- In a separate medium bowl, add the coconut sugar, maple syrup, melted ghee, egg, vanilla extract, and almond extract (if using). Whisk for about 30 seconds until the mixture is smooth, thick, and combined.
- Add the dry ingredients to the wet. Using a wooden spoon, stir to combine until there are no streaks of flour.
To Assemble & Store:
- Add about ⅔ of the cookie base mixture to the prepared pan. Using clean hands, press the base into an even layer, ensuring you get all the way to the corners, etc.
- Spoon over the raspberry jam and spread into an even layer.
- Add the almonds to the remaining base mixture and stir to combine.
- Using your fingers, crumble the mixture over the surface of the pan, pressing gently into the bars. You don’t want to fully cover the pan; you want to see some of the jam peeking through.
- Transfer to the middle rack and bake for 22 to 25 minutes, or until the top is golden and crisp.
- Allow to cool entirely before cutting into 16 squares.
- Store in an airtight container in the fridge for up to 1 week. Enjoy!
Notes
- Use butter or coconut oil in place of ghee.
- Swap maple syrup for honey for a different natural sweetener.
- Almond flour can be replaced with oat flour (texture will be slightly different; consider adding a bit more fat or reducing the flour slightly).
- Substitute raspberries with blueberries, strawberries, or a mixed berry blend (fresh berries may release more liquid; may need to cook jam a little longer if needed).
- For an egg-free version, use a flax egg (or see my post on The Best Egg Replacements for Baking & Cooking).
