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Raspberry Breakfast Bar

May 15, 2023

Our quick, easy, and oh-so delicious raspberry breakfast bars are studded with tart, honey-sweetened berry bites baked between two oatmeal-laden layers.


Raspberry Oatmeal Breakfast Bars stacked on a plate next to fresh raspberries.

Because Oatmeal + Fruit Equals Breakfast (Obviously)

Are we *possibly* trying to convince ourselves that these raspberry oatmeal bars are an acceptable breakfast food? Perhaps. But, these delicious-anytime raspberry oat bars are super portable for an easy breakfast on-the-go, or for camping and car snacks. Better yet, our raspberry bars recipe comes together in less than the time it takes to make a pot of coffee. Make them for breakfast, and finish them for dessert. Or, vice versa! Either way, the tender oatmeal crumb and tangy raspberry filling make this one of our favorite raspberry recipes, ever.

Almonds, flour, oats, shredded coconut in a bowl
uncooked Raspberry Oatmeal Breakfast Bars

Can I Use Frozen Fruit in My Oatmeal Jam Bars?

Of course! We love the sun-kissed flavor just-plucked berries brings to these raspberry streusel bars, but when fresh isn’t available, frozen works just fine. Just remember that frozen fruit will give off more liquid while baking, so you’ll want to let the tray cool completely before cutting to let the jammy middle firm up. You’ll also want to mix the raspberry filling ingredients in a microwave safe bowl all together for 30 seconds so the ingredients are mixable! And, of course, raspberries are just the beginning! Our oatmeal breakfast bars are a great breakfast bar recipe to use with:

  • Blackberries

  • Blueberries

  • Plums

  • Peaches and nectarines

  • Or, go hog wild and combine whatever random, open bags of fruit you have hanging around in the freezer (you have those too, right?). Anyway, you really can’t go wrong.

Raspberry Oatmeal Breakfast Bars cut into 9 pieces

What Goes into a Streusel Topping?

Basically, a whole lot of deliciousness. Traditional streusel toppings call for butter, but we like the flavor coconut oil brings to this particular raspberry bar recipe (with a few quick adjustments these bars can easily be made vegan). Slivered almonds and unsweetened coconut flakes also made the cut in our version, because we love the added crunchy texture and nutty flavor. But, the best part of our raspberry crumble bars? The crispy streusel topping recipe doubles as the bottom crust of the berry bars! It doesn’t get any easier than that.

Vegan Berry Bars, You Say?

A vegan raspberry bar? You betcha! Our raspberry crumble bars with fresh raspberries are already dairy-free, and with a few simple tweaks easily become vegan, too. Here’s how:

  • In the crust/topping: Opt for an unrefined sugar, instead of conventional brown sugar, since some companies use bone char in the refining process.

  • For the jammy middle: Use your favorite vegan liquid sweetener, in place of the honey. Easy-peasy!

4 slices Raspberry Oatmeal Breakfast Bars with almonds and coconut with a knife
Raspberry Oat Bars cut into squares with a few fresh raspberries

How to Make Breakfast Bars

Ye bet you can have these easy raspberry squares prepped and in the oven by the time it takes you to finish your first cup of coffee. Here’s all it takes to make our raspberry jam bars:

  • Combine the rolled oats, flour, brown sugar, baking soda, cinnamon, salt, slivered almonds, and unsweetened, shredded coconut. Drizzle melted coconut oil on top and stir until you’ve got a crumbly streusel dough.

  • Stir together your raspberries—fresh or frozen—and honey with cornstarch and almond extract to make the ruby red, could-eat-with-a-spoon jammy filling.

  • Press ⅔ of the crust mixture into the pan—this part is really fun for kiddos to help with!—spread the raspberry filling on top, making sure to spread it all the way to the edges of the pan so that every raspberry square is equally delicious.

  • Crumble remaining crust mixture on top and bake!

  • Brew a second cup of coffee to go with your hot-from-the-over raspberry breakfast bar!

Tools You’ll Need to Make Raspberry Bars

Raspberry coconut salmon oat bars stacked on a plate
Raspberry Oatmeal Breakfast Bars on a plate

Need More Car Snacks to Drown Out the “Are We There, Yet??

Whip up these easy on-the-go snacks, toss them in the car and bask in the satiated silence:

Leftover Raspberry Almond Bars?

Snap a pic before they’re gone and tag us on Instagram @themodernproper and #themodernproper.

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Raspberry Breakfast Bar

  • Serves: 9
  • Prep Time:  20 min
  • Cook Time:  30 min
  • Calories: 435


  • 1½ cups old fashioned oats
  • ½ cup flour
  • ½ cup brown sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ¼ cup sliced almonds
  • ¼ cup unsweetened coconut flakes
  • ½ cup coconut oil, melted, plus more for greasing


  • 1⅔ cup raspberries, fresh or frozen
  • 3 tablespoons honey
  • 2 teaspoons cornstarch
  • ¼ teaspoon almond extract


  1. Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper and then grease with coconut oil.

  2. Make the crust. In a large bowl, combine the oats, flour, brown sugar, baking soda, salt, cinnamon, almonds and coconut flakes. Pour the coconut oil over the oat mixture and stir with a wooden spoon to combine.

  3. Make the filling. In a medium sized bowl combine the raspberries (see Note), honey, cornstarch and almond extract, mix well.

  4. Using your hands, press ⅔ of the oat mixture into the bottom of the prepared baking dish. Using a spatula, spread the filling evenly over the dry ingredients. Evenly crumble the remaining oat mixture over the top.

  5. Bake in the oven until the top begins to turn golden brown, about 30 minutes. Remove from the oven and cool completely before slicing.

Note: If using frozen berries, place the filling mixture in a microwave safe bowl and heat on high for 30 seconds in the microwave, to make the filling more mixable.

Nutrition Info

  • Per Serving
  • Amount
  • Calories435
  • Protein5 g
  • Carbohydrates54 g
  • Total Fat23 g
  • Dietary Fiber5 g
  • Cholesterol0 mg
  • sodium186 mg
  • Total Sugars28 g

Raspberry Breakfast Bar

Questions & Reviews

Join the discussion below.

  • olivia

    hello! :) I don’t mind the flavor of coconut oil, but not a huge fan of coconut flakes — is there something else I could sub in this recipe? or just leave it out? thanks so much 😊

    Feel free to omit, hope you enjoy Olivia!

  • Anne

    I can’t cut into bars. They just crumble apart
    What am I doing wrong. They seem dry

    How are you measuring out the flour? Often times if you are packing the flour without intending to do so this could add too much flour that results in dry crust.

  • Jean

    Can I substitute almond flour for the wheat flour?

    We haven't tested this with almond flour. You should be able to do a 1:1 swap with almond flour but since it hasn't been tested we can't be certain it will hold up the same.

  • Kathy

    Can I sub 8 oz. melted butter if I don't have coconut oil?
    Thanks :)

    Yes, that will work fine!

  • Heather

    Can I sub the raspberries for frozen mixed berries? And if so, would I keep the other ingredients for the filling the same?

    Thank you!

    You totally can! Just defrost the berries and drain off excess liquid first. The rest of the filling can stay the same.

  • Katherine

    Great little recipe! As I am a gluten-avoiding Type 1 Diabetic, I used my allulose honey, my King Arthur Keto wheat flour, and my Splenda brown sugar blend. I added some chia seed to the filling to help thicken it a bit. Used a mix of frozen raspberries and blueberries. Gorgeous color and aroma and so jammy and yummy! This is going into the regular rotation!

    Thanks Katherine, we are so happy you loved and so happy you were able to use ingredients that work for you!

  • Christine

    These were great! I replaced half of coconut oil with a banana, and they still turned out perfect.

    Thank you Christine! We are so happy to hear you loved them! Thanks for trying it out!

  • Jenn

    oh my goodness these were so delicious!

    Thanks Jenn!