Raspberry Jam Oat Bars

These raspberry jam oat bars are the perfect healthier dessert to marry summer into fall. With a tart homemade raspberry jam boosted with sea moss gel for a boost of vitamins and minerals on top of a gluten free oat cookie base and topped with oat cookie crumble. These raspberry jam oat bars are naturally gluten free, plant-based, and packed with fibre and antioxidants. Great for your afternoon cup of coffee or tea, or a healthy treat to pack for back-to-school lunches!

While raspberries, chia seeds, and a pinch of coconut sugar already makes for a healthier homemade jam option, I've added a few spoonfuls of sea moss gel to the jam layer to get those extra vitamins and minerals we need going into these colder months. Sea moss gel, per serving, has 92 of 102 essential vitamins and minerals are bodies need to feel our absolute best. It can also help to boost your energy, aid digestion, offer joint support, and radiant skin! Plus, they have flavours like strawberry (a best seller), mango pineapple, and elderberry! A delicious, easy, and convenient way to boost our immune systems this season. You can shop True Sea Moss Gel here, and learn more about the benefits.

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Why You'll Love These Raspberry Jam Oat Bars

• Made with whole food ingredients like sprouted oats, almond flour, raspberries, and chia seeds. 
• Naturally gluten free, and plant-based.
• Incredibly easy to make. 
• Raspberry jam oat bars are a healthy snack option for adults or kids.
• Customizable jam options! Try a different berry jam to switch up the flavours each time.

What You'll Need To Make These Raspberry Jam Oat Bars 

• Oat flour. I made mine from blending sprouted oats in a high speed blender.
• Almond flour. This nutty and sweet flour makes for a really nice flavour and texture paired with oat flour for the perfect raspberry jam oat base.
• Coconut sugar, or your preferred granulated sugar. I typically buy coconut sugar in bulk and use it for most of my baked goods. I like that it's unrefined and contains more trace minerals than refined sugar. 
• Vegan butter. While this ingredient may technically be the least "healthy" or nutrient dense ingredient to these raspberry jam oat bars, I believe to keep these as close to those coffee shop bars as possible the butter ingredient is essential. 
• Tapioca flour. I used this in addition to a swirl of water to make the vegan egg binder for these oat bars. It was my first time using tapioca flour like this and it worked very well!
• Vanilla extract. A baking essential.
• Raspberries. Personally I buy these frozen in bulk at Costco for the best price. But you can also use fresh if that's preferred. 
• Sea moss gel. I use the True Sea Moss Gel brand. They're sea moss gel is light, easy to consume, and comes in tasty flavours like strawberry, elderberry, mango, and pineapple!
• Chia seeds, (code: EVANNRYAN to save!). This acts as the binder for your raspberry jam filling!

Substitutions

While I haven't tried substituting the almond flour, if you want to make them nut free I believe switching the almond flour to whole wheat flour, or a gluten free flour blend should work.

In place of coconut sugar you can use any preferred granulated sweetener. 

If you have a different berry preference you can easily substitute the raspberries for any berry you prefer. 

Other Fall Inspired Baking Recipes For You To Try:

Apple Fritter Muffins.

Apple Cheesecake Protein Yogurt Bowl.

No Bake Oat Fudge Bars. 

Vegan Cinnamon Roll Bake Oats.

Cranberry Bliss Bar Balls.

Please note: all calories and macros have been calculated to the best of my ability but may vary slightly. 

 

Raspberry Jam Oat Bars

Recipe makes 16 bars 

Macros per bar:

221 cals - 13g fat - 21g carbs - 5g protein 

 

Ingredients:

• 3 cups raspberries, I used frozen 
• 3 tbsp Strawberry True Sea Moss Gel
• 2 tbsp chia seeds
• 1 tbsp coconut sugar, optional to add sweetness to the jam
• 2 cups oat flour (blended oats)
• 1 1/4 cup almond flour 
• 1/2 cup + 2 tbsp coconut sugar 
• 1 tsp baking soda
• 1 tsp salt 
• 1/2 cup + 2 tbsp vegan butter 
• 2 tbsp tapioca flour + 2 tbsp water 
• 1 tbsp vanilla extract 

 

Instructions:

1. Preheat the oven to 350 F and line a square 8x 8 inch baking dish with parchment paper. 
2. Make the raspberry jam first by adding to a large pot: raspberries, sea moss gel, and if using 2 tbsp coconut sugar. 
3. Bring pot to medium low and cook raspberries until they're easy to squish and smash into a jam like texture.
4. Remove from heat and add in 2 tbsp chia seeds. Mix to combine, and set aside to gel, minimum 10 minutes. 
5. To a mixing bowl add: oat flour, almond flour, coconut sugar, baking soda, and salt. Whisk to combine.
6. Add your vegan butter to a small pot or a microwave safe dish and melt the butter.
7. Add the melted butter to the dry ingredients, along with the tapioca/water mixture, and mix everything together forming a dough. 
8. Take 1/2 cup of the dough mixture out of the bowl and set it aside. 
9. Place the rest of the dough batter into the prepared baking dish, and flatten it across the bottom of the dish, from edge to edge. 
10. Pour the raspberry jam over the flattened dough and spread it from edge to edge.
11. Lastly, grab the 1/2 cup of reserved oat dough an crumble it over the raspberry layer.
12. Bake raspberry jam oat bars for 20-24 minutes or until oat crumble if golden and the jam is set. 
13. Allow raspberry jam oat bars to cool on a wire baking rack for at least 1 hour before slicing into squares.
14. Tip: You can also set it in the fridge to cool faster!

 

Let us know in the comments if you make this recipe and how it went for you!