1 hrBreakfast

Raspberry oat crumble bars

Makes: six servings
Makes: six servings


  • 1 ½ cups frozen raspberries
  • ¼ cup maple syrup
  • 3 cups rolled oats
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • 1 cup applesauce
  • ⅓ cup coconut oil


  1. Preheat oven to 325 degrees F. Grease or line an 8x8 inch baking dish. Melt coconut oil in the microwave or over the stove, until liquid.

  2. In a small saucepan over medium heat, combine frozen raspberries and 1 tbsp maple syrup. Cook 10 minutes, stirring regularly, mashing the berries slightly to make a jam.

  3. In a food processor or blender, pulse 1 cup rolled oats until they resemble a fine flour. Transfer to a bowl, along with remaining 1 cup rolled oats, the cinnamon, baking soda and a pinch of salt. Stir to combine. Add applesauce, remaining 3 tbsp maple syrup, and the melted coconut oil. Stir to combine.

  4. Press 3/4 of the oat mixture into the prepared pan to form a crust. Top with raspberry mixture, then lightly crumble the remaining oat mixture over the top. Bake 30 minutes. Cool completely, then cut into 12 bars.

  5. Enjoy 2 bars per serving; refrigerate leftovers for future snacking.