Name: Healthy Raspberry Oatmeal Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 ½ cup all purpose flour; 2 cups quick cooking oats; 1 cup + 2 tablespoon butter (unsalted, at room temp); ¾ cup brown sugar; ½ teaspoon baking powder; 1 pinch of salt (or you can use salted butter instead of unsalted); 1 tablespoon lemon zest; 1 teaspoon pure vanilla extract; 10 ounces fresh raspberries; ¾ cup pecans (chopped, divided)

There's something so comforting about a buttery, nutty cake packed with fresh berries-and these raspberry oatmeal bars are exactly that. It's a one-bowl, no-mixer kind of recipe that takes just 15 minutes to prep and turns out perfectly every time.

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Why I Love This

This cake feels like dessert, but it's made with simple, wholesome ingredients I usually already have in your pantry.
The texture is everything-soft in the middle, crisp around the edges, with juicy raspberries in every bite.

Ingredients

All-purpose flour - Just enough to bind everything together. You could sub with a gluten-free flour blend.
Quick-cooking oats - Rolled oats work but will make the bars more rustic.
Butter - Room temp makes it easier to work into the dough. If using salted butter, skip the pinch of salt.
Lemon zest - Adds brightness and a little zing that goes so well with raspberries. Don't skip this, it adds so much flavor to these bars!
Fresh raspberries - I love how they bake down into soft, juicy bites. I recommend fresh for this recipe. Blackberries or strawberries will be delicious too.
Pecans - For crunch and nutty flavor. Walnuts or almonds would work too.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Raspberry Oatmeal Bars

Preheat the oven to 375°F. Line a 9x9-inch square pan (or a 9-inch round pan) with parchment paper, leaving a little overhang on the sides.
Mix the dry ingredients: In a large bowl, combine flour, oats, baking powder, salt. Stir to combine.
Add the butter: Drop in the room temperature butter and knead it into the dry ingredients with your hands until the mixture starts to form soft dough.
Add sugar, zest, vanilla, and nuts: Stir in the brown sugar, lemon zest, vanilla extract, and chopped pecans (reserve 3 tablespoon of nuts for the topping).
Form the base: Pinch together small dough balls, about cherry-size. Place two-thirds of them into the baking dish and press to form an even bottom layer.
Add the raspberries: Spread the fresh raspberries over the dough base.
Top and bake: Sprinkle with the remaining pecans and gently press them down. Bake for 35-40 minutes, or until the top is lightly golden.

More cake ideas? Try this gluten-free banana cake, almond cake or no bake cheesecake.

Can I make this vegan?
Yes! Use vegan butter and make sure your sugar is vegan-friendly.

Tips

Switch up the nuts - Almonds, walnuts, or even seed mix like sunflower seeds + pumpkin seeds will work great here.
Make it gluten-free - Use a 1:1 gluten-free flour blend and certified GF oats.
Add a crumble topping - Save a little dough and break it into larger crumbles for a pretty rustic look.
Want more citrus flavor? - Add a little orange zest along with the lemon zest.
No fresh berries? - Try a layer of raspberry chia jam or your favorite fruit preserves.
Make it a dessert - Serve warm with a scoop of vanilla yogurt or whipped coconut cream. Yum!
Let it cool completely - It slices much better once cooled. Trust me.

Freezing And Storing Instructions

To Store. Keep in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.
To Freeze. Freeze in individual slices wrapped in parchment for up to 2 months. Thaw in the fridge overnight.
To Reheat. Warm individual pieces in the microwave for 10-15 seconds if you'd like to serve warm.

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Julia