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stack of 3 raspberry oatmeal crumble bars
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Raspberry Oatmeal Bars

These vegan raspberry oatmeal bars combine a gluten-free oat and almond base and streusel ‘crumble’ topping, filled with layers of flavorful raspberry chia ‘jam’ and creamy custard. The recipe is 100% dairy-free, egg-free, oil/butter-free, and can be made refined sugar-free!
Course Breakfast, Dessert
Cuisine American, German
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12

Ingredients

Dough and Streusel:

  • 2 cups (180 g) oats gluten-free if needed
  • 1 cup (120 g) almond flour (see notes)
  • 1 cup (90 g) oat flour (ground oats) gluten-free if needed
  • 1 small (80 g) banana mashed (see notes)
  • 1/4 cup (80 g) maple syrup or agave syrup
  • 1/4 cup (60 g) canned coconut milk (see notes)
  • 2 tsp baking powder

Raspberry Layer:

  • 3 cups (375 g) raspberries
  • 5 tbsp (65 g) granulated sugar (e.g. coconut sugar or Erythritol)
  • 3 tsp lime or lemon juice
  • 5 tsp (20 g) chia seeds
  • 3 tsp cornstarch or tapioca flour
  • 1/3 cup (75 g) water

Custard:

  • 1 1/2 cup (320 ml) canned coconut milk (see notes)
  • 2/3 cup (160 ml) water
  • 5 tbsp (40 g) cornstarch
  • 1 pinch of turmeric
  • 4 tbsp (25 g) granulated sugar (e.g. coconut sugar or Erythritol)
  • 1-2 tsp vanilla extract

Instructions

Dough and Streusel:

  • You can watch the video in the post for visual instructions.
    Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a pan with parchment paper. You can use a 7 x 11 pan (18 x 28 cm) or 8 x 8 pan.
  • Mix all ingredients for the dough in a bowl by either using a hand mixer or your hands.
  • Press 2/3 of the dough evenly into the prepared pan, reserve the rest for later.

Raspberry Layer:

  • Add all ingredients for the raspberry layer to a saucepan, stir thoroughly (without heat!), then turn on the heat and bring the mixture to a simmer. Cook over low heat for 3 minutes, stirring frequently.
  • Pour the raspberry filling over the crust and set aside.

Custard:

  • Add all custard ingredients to a saucepan and whisk well (without heat!) until there are no lumps.
  • Bring the mixture to a bowl, stirring constantly with a whisk or spatula.
  • Let the custard simmer for about 30-60 seconds, stirring frequently, then turn off the heat.
  • Immediately, pour the custard over the raspberry layer and spread it carefully with a spatula.
  • Crumble the remaining 1/3 dough on top.
  • Bake in the oven for 20-25 minutes and allow to cool at room temperature. Let the cake firm up in the refrigerator, before slicing. Enjoy!

Notes

  • Banana: Use banana or applesauce for a low-fat version. If you prefer a flaky/buttery soft crust, I would recommend using 40 grams banana (or applesauce) and 40 grams vegan butter (margarine).
  • Almond flour: You can use any ground nuts/seeds of choice (e.g. hazelnuts, shredded unsweetened coconut) instead of almond flour.
  • Coconut milk: You could use soy cream instead of canned coconut milk. Please do NOT add oat milk or oat cream for the custard layer, as this will prevent the custard to thicken due to an enzyme called amylase.
Nutrition Facts
Raspberry Oatmeal Bars
Amount per Serving
Calories
311
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
8
g
40
%
Carbohydrates
 
41
g
14
%
Fiber
 
7
g
28
%
Sugar
 
17
g
19
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.