
About this recipe
Let’s face it—school lunches and healthy snacks can be a daily challenge. These raspberry oatmeal bars are my answer to that. They’re soft, chewy, naturally sweet, and packed with good-for-you ingredients like oats, flaxseed, almonds, and homemade chia jam. They’re one of my favorite ways to sneak in fiber and healthy fats while keeping everyone (including picky eaters) happy.
Why You’ll Love This Recipe
- Kid-approved: Sweet enough for little ones, but made with whole ingredients.
- Meal prep friendly: Bake a batch and freeze for grab-and-go mornings.
- Flexible: Use raspberries or any berry you have on hand.
- No weird ingredients: Just pantry staples and real fruit.

Ingredient Notes
- Oats: Whole rolled oats are best for texture. Avoid quick oats for this recipe.
- Almonds: Pulse them for the base and topping.
- Flaxseed: Acts as an egg replacer and binds everything together.
- Maple syrup & coconut sugar, sub with cane sugar.
- Chia jam. You can use store-bought fruit spread if needed.

How to Make Raspberry Oatmeal Bars
- Step 1: Make the chia jam.
- Step 2: Prepare the base.
- Step 3: Assemble and bake.
✎ NOTE: The mixture should be sticky so that you can press it firmly bottom of the baking pan.

Home Cook to Home Cook Tips
- These are perfect for lunchboxes or a quick on-the-go breakfast.
- Make sure the dough is sticky enough to press—if it feels dry, add a teaspoon of water.
- Let them cool completely before slicing to prevent crumbling.
- Store wrapped in parchment in the refrigerator for up to 5 days or freeze for up to 1 month.
Variations
- Swap the berries: Try blueberries, strawberries, or a mixed berry blend.
- Add citrus: A little lemon zest brightens the flavor.
- Nut-free: Use sunflower seeds or omit nuts entirely and increase oats.
- Crumble topping: Add coconut flakes or hemp seeds for texture.

Healthy Raspberry Oatmeal Bars (Vegan + Kid-Approved)
These healthy raspberry oatmeal bars make you feel organized, even if you’re last-minute packing. Made with simple ingredients, naturally sweetened, and filled with homemade raspberry chia jam, these vegan oat bars are soft, chewy, and flavorful. Perfect for breakfast, snacks, or lunchboxes (kids love them). They’re made with whole grains, healthy fats from almonds and flaxseeds, and just enough sweetness to avoid a sugar crash. They freeze well, so you can bake once and have healthy snacks ready.
Equipment
- 9×9 inch baking pan
- Food processor or blender
Ingredients
Wet ingredients
- 1½ tablespoons ground flaxseed
- 4 tablespoons water
- 1/3 cup coconut oil melted
- 1/4 cup maple syrup or agave syrup
- 2 tablespoons brown sugar or coconut sugar
- 1 teaspoon vanilla extract
Dry ingredients
- 2 ½ cups rolled oats
- 1/2 cup whole wheat flour
- 1 cup sliced almonds
- 1/2 teaspoon baking soda
- Pinch of salt
Filling
Instructions
- Preheat oven to 350ºF (175ºC). Line a 9×9-inch baking pan with parchment paper.
- Prepare the flax egg: Mix ground flaxseed and water in a small bowl. Let sit for 5 minutes to thicken.
- Make the dry mix: In a food processor, pulse the sliced almonds 5–6 times until they resemble coarse crumbs (not too fine!). Add oats and pulse again until some flakes are broken and some whole. Add whole wheat flour, baking soda, and salt. Pulse to combine.
- Mix the dough: In a large bowl, whisk together melted coconut oil, maple syrup, brown sugar, vanilla, and flaxseed mixture. Stir in the oat-almond flour mix until a sticky dough forms.
- Press and layer: Press ¾ of the mixture firmly into the prepared baking pan to form the base. Spread raspberry chia jam evenly over the base. Sprinkle the remaining dough mixture on top.
- Bake: Bake for 30–35 minutes, or until the top is golden and feels firm to the touch.
- Cool and slice: Let cool completely before cutting into squares.
Notes
No food processor? Use a blender in batches or chop nuts by hand and mix with oats.
Nut-free option: Replace almonds with sunflower seeds or leave them out and increase oats by 1/2 cup.
Jam swaps: Use store-bought fruit spread or swap raspberries for strawberries, blueberries, or mixed berries.
Storage: Store in an airtight container at room temp for 2 days, fridge for 5 days, or freeze for up to 1 month.
Freezer tip: Wrap individual bars in parchment paper for easy grab-and-go snacks.
Nutrition
Serving: 1servingCalories: 289kcalCarbohydrates: 32gProtein: 7gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.002gSodium: 64mgPotassium: 231mgFiber: 5gSugar: 9gVitamin A: 1IUVitamin C: 0.01mgCalcium: 63mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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