Vegan Oil-Free Raspberry Oatmeal Bars
This recipe is inspired by one from Driscoll’s Berries. It has been converted to vegan and oil free. Now it is healthy and tasty. Good for quick snacks. The best is to let it age for a day and they become softer. I will also try this again with some gluten free flour for a partial substitution to increase flakiness.
- 1 cup whole wheat flour (I used Red Fife if you can find it)
- 1 cup old fashioned oats (not quick oats)
- ½ cup all-purpose flour (or substitute whole wheat flour)
- ½ cup coconut sugar
- ½ tsp ground nutmeg or mace
- ½ cup of unsweetened coconut (toasted if preferred optional)
- ¼ teaspoon salt
- ½ cup water
- 6 ounces of fresh or frozen raspberries
- 2 flax eggs (2 tablespoons of ground golden flax seed and 6 tablespoons water, mix and set aside for 10 minutes)
Preheat oven to 350F
Line 9X9 inch pan with parchment paper or use a non-stick pan without parchment paper. Allow paper to hang over edges of the pan. This allow you to remove it easily after baking.
Mix all dry ingredients together and whisk to mix.
Add water and flax eggs and mix thoroughly. It will form a moist dough; a little sticky is ok.
Take half of the dough from the bowl and spread it into the bottom of the pan. It will take a little work to evenly spread it. Try to get it as even as possible. It will bake more evenly that way.
Place fresh raspberries in a bowl and mash them until pureed. Spread raspberry puree over the dough trying to cover all of it.
Note: if using frozen raspberries, you may need to defrost the raspberries first and then gently break them apart and spread the mixture over the dough.
Crumble rest of dough over the top of the raspberries, trying to cover the raspberries as much as possible
Bake 30 minutes until golden brown. Cool 10 minutes before lifting from the pan, if using parchment paper. Transfer to cooling rack, if desired.
Allow to cool completely before cutting into 12 even sized bars.
Yield: 12 bars
Equipment: mixing bowls, measuring cups, measuring spoons, 9x9’ non-stick pan, parchment paper
Time: 45 minutes