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.
9 servings
Calories: 289kcal
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 9x9-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: 1serving | Calories: 289kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 64mg | Potassium: 231mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 63mg | Iron: 2mg