If you love the sound of a delicious traybake-style raspberry slice, you'll love these easy vegan raspberry bars which are made from oatmeal, crumble and a sweet raspberry filling. Once your base has been prepared, these easy snacks take less than 30 minutes to bake inside the oven.
For me, these bring back a lot of warm nostalgia and the fact that they're easy to make, only enhances the experience!
These raspberry-filled bars make a great late night supper with custard and are best served warm. Who wants a slice? The oatmeal is beautifully golden and crumbly which compliments the juicy, sweet filling greatly.
If homely, comforting treats are your thing, I highly recommend that you try a selection of my other nostalgic baking recipes such as, my Vegan Pudding Cake, Vegan Sticky Toffee Pudding & Vegan Double Chocolate Pudding Pie recipes.
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Why You Will Love These Bars
- Great Texture - They are crumbly and so soft. The gooey jam in the center completes what is an all-round, delicious consistency. In many ways they're like my vegan raspberry coconut slices.
- Versatile - These bars can totally be eaten on their own or alternatively, alongside other things like custard and vegan coconut whipped cream!
- Easy to Make - Once you have made the simple base, you only need to make the jam filling and bake. They're ready in no time.
- Visually Appealing - The bars have a gorgeous radiance to them, as well as being filled with a bright red raspberry jelly.
- Allergy Friendly & Plant Based - These bars are fully vegan and dairy free.
Ingredient Notes
- Instant oats - These make a great addition to the streusel.
- Vegan butter - Make sure that this is at room temperature when you use it or else the crumble won't have the right consistency. This vegan butter always works well for a crumble, as it did for my vegan blueberry cream cheese muffins & vegan Cherry crumble cake.
- Cornstarch - This makes a great thickener for the filling. The jam always tastes better when it isn't thin and runny.
- Raspberry jelly - I personally prefer seedless jam but if you like a seeded variety then that is not an issue at all. Store-bought jam is perfectly fine for this recipe.
- Raspberries - This recipe calls for fresh raspberries but if you only have frozen ones at hand, they are okay to use.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- Raspberry flavours aren't for everyone, so it is completely fine if you would like to change the flavor of the fillings. Perhaps you could try a blueberry jelly, strawberry or maybe even blackberry? It's completely your call.
- You can make these bars Gluten Free by using a Gluten Free, 1:1 all-purpose flour, instead of regular white flour. Instant oats are often naturally Gluten Free but check to make sure. I haven't tested this, so if you decide to make this customisation, I hope they turn out well for you. I also gave this option in my vegan caramel slices recipe and they taste amazing Gluten Free.
How To Make Raspberry Crumble Bars
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a large, square cake tin with parchment paper.
2: Make the crumble mixture.
3: Press the crumble base into the prepared tin. Bake.
4: Make the cornstarch mixture.
5: Add the remaining filling ingredients to the bowl.
6: Let the base cool fully.
7: Pour the filling over the base.
8: Sprinkle the remaining crumble over the filling. Bake.
9: Let the bars cool completely.
Expert Tips
Let the freshly baked bars set - Once the bars are baked and have left the oven, it is tempting to slice straight away. However, they take quite a while to cool. Let them cool fully so that they can set and then you can slice. The filling will have thickened more by this point.
Use frozen raspberries - Although, this recipe calls for fresh raspberries, you can totally use frozen ones instead. Choose which you prefer.
Recipe FAQs
This is because, the filling will thicken during the cooling process, making the bars much easier to slice afterwards. Slicing too early will mean that they're still a little warm but they'll also be very messy and difficult to manage.
Store these vegan raspberry bars inside the fridge for up to 7 days. Also make sure that they're inside an airtight container.
Yes, replace the flour with Gluten Free all-purpose 1:1 flour and make sure that your oats are also suitable.
More Vegan Raspberry Recipes
If you tried this Vegan Raspberry Crumble Oatmeal Bars Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Raspberry Crumble Oatmeal Bars
Ingredients
For the crumble:
- 200 g all-purpose flour
- 135 g instant oats
- 140 g light brown sugar
- 0.5 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 180 g vegan butter cubed, room temperature
For the raspberry filling:
- 3.5 teaspoons cornstarch
- 1.5 Tablespoons fresh lemon juice
- 0.5 teaspoon almond extract
- 0.5 teaspoon vanilla extract
- 120 g sweetened raspberry jam jelly
- 300 g fresh raspberries
Instructions
Make the crumble:
- Preheat the oven to 180 Celsius (356F). Also grease and line an 8x8 inch, square baking tin with parchment paper. Set aside.
- To a large mixing bowl, add the flour, oats, sugar, baking powder, cinnamon and salt. Mix well.
- Next add the vegan butter to the mixture. Use your hands to rub the butter into the dry ingredients until the mixture is crumbly and has the texture of breadcrumbs.
- Press two-thirds of your crumble mixture into the base of the lined baking tin firmly. You can use the bottom of a flat glass to pack it in tightly.
- Bake the base inside the pre-heated oven for 12 minutes. It should be slightly golden. Place the rest of the crumble in the fridge for now.
Make the raspberry filling:
- While the crumble base is in the oven, make the filling. To a large bowl, add the cornstarch and lemon juice and mix to form a paste. Next, mix in the almond extract, vanilla extract and jam. When the ingredients are combined, finally fold in the fresh raspberries.
- Pour the raspberry mixture over the crumble base. Make sure that it is level then sprinkle on the rest of the crumble for the topping.
Bake the bars:
- Bake in the center of your oven for 25 minutes. The topping should be golden brown, and the filling should be bubbling a little around the edges.
- Let the crumble oatmeal bars cool at room temperature for 75 minutes. The filling will also thicken more. Slice and serve.
Video
Notes
- Once the bars are baked and have left the oven, it is tempting to slice straight away. However, they take quite a while to cool. Let them cool fully so that they can set and then you can slice. The filling will have thickened more by this point.
- Although, this recipe calls for fresh raspberries, you can totally use frozen ones instead. Choose which you prefer.
Anonymous says
I don’t have vegan butter, can I replace it with olive oil?
DJ says
Hi! Unfortunately, the vegan butter is a very important binding ingredient for this recipe. I haven't tested olive oil and I can't imagine that it'll have a good effect.
Yana says
I've just made this, the only change is I took a mix of berries instead of just raspberries and it's FANTASTIC and so easy to do.
I didn't have the patience to wait 75 minutes and I actually like it warm.
Amazing, thank you so much for the recipe.
DJ says
Thanks a million, Yana! Yes it's hard to wait 75 minutes haha!