A delicious bar for that time in your cycle when only a little sweetness will do! I’ve kept the sugar low but maximised taste by using naturally sweet ingredients, like raspberries and almonds.
Make the most of juicy raspberries in this delicious traybake, layered between an oat crumble, enriched with sweet almonds. Think Bakewell tart in bar form. These raspberry crumble bars make a superb summertime dessert with a scoop of vanilla ice cream.
Raspberry crumble bar ingredients
This recipe requires just a handful of ingredients.
- For the raspberry chia jam centre: Frozen raspberries, filtered water and chia seeds.
- For the oaty crumble: extra virgin coconut oil (or butter), pure maple syrup, almond butter, almond extract, oats and ground almonds.
How to make raspberry crumble bars
Before you get started, preheat the oven to 180°C (350°F). Grease and line a 17 cm x 17cm (7 inch x 7 inch) square baking tin with plastic-free baking parchment. Then follow these four easy steps:
- Make the raspberry chia jam filling: Place the raspberries, water and chia seeds in a small saucepan over a low heat, stirring occasionally, until the raspberries are broken down and the jam has begun to thicken. Set aside.
- Make the oaty crumble: Meanwhile, melt the coconut oil, maple syrup and almond butter in a large saucepan over a low heat, stirring to combine. Remove from the heat and add the almond extract, oats and ground almonds. Mix until well combined.
- Assemble the bars: Press half of the oat mixture into the baking tin, spread the raspberry chia jam over the oats, then top with the remaining oat mixture and smooth using the back of a fork.
- Bake: Bake for 10-15 minutes or until golden brown. Remove from the oven and allow to cool completely before slicing into 16 squares.
That’s it!
More raspberry recipes to try
More bars to try
More sweet recipes to try
- Mixed berry muffins
- Vanilla freezer fudge
- Salted almond butter blondies
- Macadamia brownies
- Tropical chia seed pudding
I hope you enjoy this raspberry crumble bar recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Raspberry crumble bars
A delicious bar for that time in your cycle when only a little sweetness will do! I’ve kept the sugar low but maximised taste by using naturally sweet ingredients, like raspberries and almonds.
Servings: 16 bars
Ingredients
- 150 g frozen raspberries
- 2 tbsp filtered water
- 1 tbsp chia seeds
- 100 g extra-virgin coconut oil
- 100 g pure maple syrup
- 50 g almond butter
- 1 tsp almond extract
- 400 g gluten-free rolled oats
- 100 g ground almonds
Instructions
- Preheat the oven to 180°C (350°F). Grease a 17 x 17cm (7 x 7 inch) square baking tin with coconut oil and line with plastic-free baking parchment.
- First, make the raspberry filling. Place the raspberries, water and chia seeds in a small saucepan over a low heat, stirring occasionally, until the raspberries are broken down and the jam has begun to thicken. Set aside.
- Meanwhile, melt the coconut oil, maple syrup and almond butter in a large saucepan over a low heat, stirring to combine. Remove from the heat and add the almond extract, oats and ground almonds. Mix until well combined.
- Press half of the oat mixture into the baking tin, spread the raspberry chia jam over the oats, then top with the remaining oat mixture and smooth using the back of a fork.
- Bake for 10-15 minutes or until golden brown. Remove from the oven and allow to cool completely before slicing into 16 squares.
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I absolutely love this recipe! Have made it so many times and everyone who’s eaten any of it has loved it too. I do usually leave out the almond extract but I put it in today for the first time and wow, I highly recommend not missing it as it elevates the flavour so much.