These easy Raspberry Oatmeal Crumble Bars are super delicious and perfect if you want a vegan and gluten-free snack or quick streusel cake for dessert. This recipe requires just 10 minutes prep work and you will have your berry oat bars ready in 30 minutes! They’re sweet and tart, crisp and chewy at the same time – everyone will love the bars!
Simple Crumble Cake Oatmeal Bars with Raspberries
These raspberry bars recipe is perfect any time of the year because it’s easy to make with frozen raspberries! You can bake it in a round pan to serve it as a coffee cake or bake in a square baking pan or sheet pan and cut into handy bars for yummy all-day snacks! These are the perfect treats for parties, birthdays, potlucks, picnics and any other day!
Make these bars with any fruits!
What’s also great about this recipe is that it’s super versatile and will work with other berries and fruits too! How about blueberries, strawberries, blackberries, cherries, apricots, apples or pears? feel free to use your favorites! To keep the crumble bars even simpler, you can just use raspberry jam or any other fruit preserves instead of frozen or fresh raspberries.
Add a creamy layer of custard or cheesecake filling
If you like, you can also add a layer of custard or cheesecake filling to the raspberry crumble bars. Feel free to get creative here and modify the recipe any way you like! You can also add some slivered almonds on top as I did with my raspberry almond bars!
How to make gluten-free crumble bars
You can also make the vegan raspberry crumb bars gluten-free by using a gluten-free flour blend and gluten-free oats. Even though oats are naturally gluten-free, I still recommend checking the labeling because some may come in contact with gluten from the manufacturing or storage processes.
Ingredients for the crumble cake
- Flour: You can use all-purpose flour, spelt flour, or gluten-free flour. To make healthier crumble bars, you can use whole wheat flour.
- Rolled oats: use oatmeal or quick oats for a finer texture or regular rolled oats if you prefer coarser crumbs.
- Vegan butter: or coconut oil. For low-fat raspberry crumble bars, you could try substituting some of the butter with applesauce, mashed banana, or nut butter. However, the crumble topping and crust will be less crunchy.
- Sugar: a combo of white and brown sugar creates the best cookie like texture and flavor! Feel free to use natural sweeteners like maple syrup, date syrup, rice syrup or agave syrup. However, keep in mind that this will change the texture of the dough.
- Baking powder: is used as an egg substitute to make the crumble cake batter a little fluffier.
- Salt: just a pinch.
For the raspberry filling
- Raspberries: They make the oat bars and wonderfully fruity, slightly sweet and tart at the same time! As mentioned above, you can also use other berries or jam or compote. Or make the bars even more special by using a mix of different berries!
- Sugar: or other sweetener of choice. Of course, you can also skip the sugar to make the raspberry layer sugar-free.
- Vanilla extract: for a great flavor!
- Cornstarch: to thicken the raspberry filling.
- Lemon juice: or lemon zest for a fresh flavor!
How to make Raspberry Crumble Bars
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you can find the full recipe with the exact measurements in the recipe card below!
Step 1: Make the oat crumble dough
Start by prepping the baking pan and thawing the raspberries. Next, make the crumble cake dough by simply combining all the dry ingredients together in a bowl. Then add the vegan butter and mix to form a dough. Now press 2/3 of the dough into the prepared baking pan and pre-bake the oat crust for 10 minutes.
Step 2: Add raspberries and streusel on top
Once done baking, mash the thawed raspberries and mix with cornstarch, sugar, lemon juice and vanilla extract. Then spread the raspberry mixture evenly on the pre-baked oat crust and crumble the rest of the dough on top. Put the cake back in the oven for 30-35 minutes, until the crumb topping is lightly golden brown.
Step 3: Cool and eat!
Let the crumble cake cool to room temperature. Then chill in the fridge for at least 2 hours to set the raspberry layer. After that, you can lift the delicious raspberry crumble cake out of the pan with the help of the overhanging parchment paper and cut it into bars with a sharp knife. Enjoy!
How to store crumble bars
The raspberry crumble bars can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Leftover pieces can also be frozen for up to 3 months! You can then just let them thaw overnight in the fridge.
This raspberry crumble sheet cake is:
- Can be made gluten-free
- Very easy to make
- Healthier than traditional cakes
- Crispy on the outside
- Fruity inside
- Perfect as a snack or dessert for all day!
More Cake Bars Recipes to Try
- Raspberry Almond Bars
- Chocolate Chip Blondies
- Apple Blondies
- Lemon Bars
- The Best Brownies
- Zucchini Brownies
- Cheesecake Brownies
- Hazelnut Brownies
- Buckwheat Brownies
- Blueberry Cheesecake Bars
- Pecan Pie Bars
If you try this easy vegan raspberry crumble bars recipe, feel free to leave me a comment and a star rating! And if you take a photo of your berry oat bars and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy baking 🙂
Raspberry Oatmeal Crumble Bars (Vegan Streusel Cake)Author:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 1 cup (120 g) flour all-purpose, spelt or gluten-free flour
- 1.5 cup (120 g) rolled oats gluten-free if needed
- ½ tsp baking powder
- 1 pinch salt
- ½ cup (100 g) sugar type of choice
- 1 stick (120 g) vegan butter diced
Raspberry Filling (or sub jam, see notes*)
- 12 oz (340 g) raspberries 340 g
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 3-4 tbsp sugar
- 1 tsp vanilla extract
*Note: Feel free to check out the recipe video + step-by-step photos above!
- Preheat the oven to 356 °F (180 °C). Line a 8x8-inch (20x20-cm) baking pan with
- Put the frozen raspberries in a sieve. Rinse with hot water and set aside to drain.
- Combine flour, oats, baking powder, salt and sugar in a large bowl (or food processor).
- Add vegan butter and mix (or pulse) until you have a crumbly dough that comes together when pressed.
- Transfer ⅔ of the mixture to the prepared baking pan and press it down evenly with a spatula or spoon.
- Bake in the preheated oven for about 10 minutes, until lightly golden and starting to firm up.
- Combine raspberries with cornstarch, sugar, lemon juice and vanilla extract, then spread evenly over the oat layer. Sprinkle the remaining crumble dough on top. Return to the oven and bake for 30-35 minutes, or until lightly golden.
- Allow to cool to room temperature, then chill in the refrigerator for 2 hours. Lift out of the pan using the overhanging parchment paper and cut into bars with a sharp knife.
- Raspberry Filling: For a quick version, simply use smooth raspberry jam or preserves instead. You can also use other berries / jams / compote or add a layer of custard or cheesecake filling.
- Storing and freezing notes as well as more information and helpful tips are mentioned in the blog post above!
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