Almond-Oat Raspberry Bars Recipe

Name: Almond-Oat Raspberry Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks unsalted butter, softened; 1/4 cup plus 2 tablespoons sugar; 1 large egg; 2 1/4 cups almond meal; 1 cup all-purpose flour; 3/4 cup quick-cooking oats; Pinch of salt; 1 stick unsalted butter, at room temperature; 1/2 cup packed light brown sugar; 3/4 teaspoon kosher salt; 1/2 teaspoon finely grated orange zest; 1 3/4 cups quick-cooking oats; 1 1/4 cups raspberry jam (15 ounces)

Servings: persons

2 sticks unsalted butter, softened
1/4 cup plus 2 tablespoons sugar
1 large egg
2 1/4 cups almond meal
1 cup all-purpose flour
3/4 cup quick-cooking oats
Pinch of salt
1 stick unsalted butter, at room temperature
1/2 cup packed light brown sugar
3/4 teaspoon kosher salt
1/2 teaspoon finely grated orange zest
1 3/4 cups quick-cooking oats
1 1/4 cups raspberry jam (15 ounces)

1
Make the Crust Preheat the oven to 400.
2
Line a 9-by-13-inch metal baking pan with foil, leaving 2 inches of overhang on the long sides; lightly coat the foil with baking spray.
3
Make the Crust In a medium bowl, using an electric mixer, beat the butter with the sugar at medium speed until pale yellow and fluffy, 2 to 3 minutes.
4
Scrape down the side of the bowl and beat in the egg, then beat in the almond meal, flour, oats and salt just until the dough comes together.
5
Press the dough into the bottom of the prepared baking pan and refrigerate until chilled, about 30 minutes.
6
Meanwhile, Make the Topping In a medium bowl, using an electric mixer, beat the butter with the brown sugar, salt and orange zest on medium speed until well combined.
7
Add the oats and beat until incorporated.
8
Press the oat topping into clumps.
9
Meanwhile, Make the Topping Spread the jam evenly over the chilled crust and cover with the oat topping.
10
Refrigerate for another 30 minutes.
11
Meanwhile, Make the Topping Bake the bars for 15 minutes, until the topping just starts to brown.
12
Reduce the oven temperature to 375.
13
Bake for about 25 minutes longer, until the center is just set and the topping is golden.
14
Transfer the pan to a rack and let cool completely.
15
Pull the long sides of the foil to remove the bar from the pan.
16
Cut into bars and serve.

1906

kcal

Calories

143

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 sticks unsalted butter, softened, 1/4 cup plus 2 tablespoons sugar, 1 large egg, 2 1/4 cups almond meal, and more.

Yes, Almond-Oat Raspberry Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almond-Oat Raspberry Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions