Raspberry Breakfast Bars

"Simple. Super Delicious. Easy. It's my motto. And these little bars fulfill everything about that motto. They are so good. And CHEWY! Made with real raspberries! Why are you not in the kitchen yet?!"
-- @madewithlove_byhosie
Jump to Section
  • Recipe Card
Prep time 20mins
Cook time 30mins

Recipe Card

For the Crumble


  • 2 sticks unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup almond milk
  • 1 1/2 cups all purpose flour
  • 1 tablespoons plus 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups old fashioned rolled oats

For the Raspberry Filling


  • 2 cups fresh or frozen raspberries
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/2 cup granulated sugar
  • 1/3 cup sliced almonds

To Make the Crumble


  • Step 1

    Preheat oven to 350ºF and place parchment paper in an 8 inch square pan.

  • Step 2

    In the bowl of a stand mixer, cream together the butter, sugar and extracts until pale and fluffy. Mix in al

To Make the Filling

  • Step 1

    In a medium sized bowl, mix together raspberries, lemon juice, cornstarch and sugar. Set aside.

  • Step 2

    Add half of the crumble mixture to the pan and pack it in to form an even layer. spread raspberry filling evenly over top. Sprinkle the remaining oat mixture over the raspberry filling.

  • Step 3

    Sprinkle the sliced almonds over top and bake for 25-30 minutes. Place on a wire rack to cool for 15-20 minutes. Enjoy!