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–+ servings
a stack of chocolate raspberry oat bars on a dark surface

Chocolate Raspberry Oat Bars (vegan, dairy-free, whole grain)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 16 bars
Prep Time 15 minutes
Cook Time 39 minutes
Total Time 54 minutes
A layer of raspberries and chocolate is sandwiched between a streusel-like crust and topping in these vegan, 100% whole grain and dairy-free chocolate raspberry oat bars! Can also be made with all-purpose flour and butter.

Ingredients

  • 1 1/2 cups (150 grams) rolled oats
  • 3/4 cup (94 grams) white whole wheat flour or all-purpose flour
  • 1/2 cup (100 grams) brown sugar or raw sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup (149 grams) refined coconut oil room temperature, (should be as soft as room temp butter) or 3/4 cup (168 grams) unsalted butter for a non-vegan and non-dairy-free version
  • 1 1/2 cups (180 grams) fresh or frozen raspberries see notes
  • 5 tablespoons raspberry jam make sure to use vegan jam, if necessary
  • 1/2 teaspoon vanilla
  • 3/4 - 1 cup (135-180 grams) semi-sweet mini chocolate chips or regular sized chips / chunks. Make sure to use dairy-free or vegan chocolate, if necessary

Instructions

  • Preheat the oven to 375°F (190°C) and line an 8"x8" (20cmx20cm) baking pan with parchment paper.
  • In a large bowl, mix together the rolled oats, flour, sugar, baking powder and salt.
    1 1/2 cups (150 grams) rolled oats, 3/4 cup (94 grams) white whole wheat flour, 1/2 cup (100 grams) brown sugar, 1/4 teaspoon baking powder, 1/4 teaspoon salt
  • Cut in the coconut oil using a pastry blender, two knives or your fingers, and mix until the dough just comes together. The dough should not be very crumbly, but should stick together.
    2/3 cup (149 grams) refined coconut oil
  • Gently press two thirds of it onto the bottom of the prepared baking pan.
  • Bake for 10-13 minutes or until the edges just start to brown.
  • Meanwhile, prepare the raspberry filling. In a medium bowl, mix together the raspberries, jam and vanilla. Lightly mash with a fork.
    1 1/2 cups (180 grams) fresh or frozen raspberries, 5 tablespoons raspberry jam, 1/2 teaspoon vanilla
  • Spread this mixture over the baked crust and then sprinkle about 1/2 cup (90 grams) chocolate chips over the raspberry layer.
    3/4 - 1 cup (135-180 grams) semi-sweet mini chocolate chips
  • Sprinkle the remaining oat mixture over the chocolate chips.
  • Bake for another 22-25 minutes or until the top has lightly browned and the filling is bubbly.
  • Remove from the oven and top with more chocolate chips, if desired.
  • Let the bars cool completely and then refrigerate for 2 hours before cutting.
  • Store any leftovers in the refrigerator for up to 4 days. These can also be frozen.

Notes

  • If you use unrefined coconut oil opposed to refined coconut oil, these bars will likely have a coconut taste to them. If your coconut oil is liquid at room temperature, you can use melted coconut oil in these bars. Mix all the crust / topping ingredients together and then put the bowl in the refrigerator for 10-20 minutes or until firm enough to be pressed onto the bottom of the pan.
  • If using frozen raspberries, halfway thaw them so that there's no icy bits on them and discard of any juice at the bottom of the bowl.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 237kcalCarbohydrates: 27gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 49mgPotassium: 100mgFiber: 2gSugar: 14gVitamin A: 9IUVitamin C: 3mgCalcium: 28mgIron: 1mgNet Carbs: 25
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