Peanut Butter Raspberry Oat Bars Recipe – Easy Gluten-Free Dessert

Last Updated on 2 months by Neha Deshmukh

Peanut Butter Raspberry Oat Bars Recipe – Easy Gluten-Free Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that feels a little bit special, but doesn’t require a ton of effort. These Peanut Butter Raspberry Oat Bars are exactly that! I first made these when I was craving something sweet and wholesome, and honestly, they’ve become a regular in my kitchen. They’re perfectly chewy, packed with flavour, and surprisingly easy to whip up. Plus, they’re gluten-free, which is a win for everyone!

Why You’ll Love This Recipe

These bars are seriously addictive. The combination of the nutty oat crust, sweet raspberry, and creamy peanut butter is just chef’s kiss. They’re perfect for a quick afternoon treat, a lunchbox snack, or even a healthier dessert option after dinner. And the best part? They come together with minimal ingredients and effort.

Ingredients

Here’s what you’ll need to make these delightful bars:

• 1 cup rolled oats (about 85g)
• ½ cup almond flour (about 45g)
• ¼ teaspoon sea salt
• 8 Medjool dates, pitted
• 3.5 tablespoons coconut oil, melted (about 50ml)
• ¾ cup raspberry jam or fresh raspberry puree (about 175ml)
• 4 tablespoons creamy peanut butter (about 60g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Medjool Dates: These are the star of the show when it comes to natural sweetness and binding the crust together. They’re wonderfully soft and caramel-like. If you can’t find Medjool dates, you can use other dates, but you might need to soak them in warm water for 10 minutes to soften them up first.
• Almond Flour: I love using almond flour for a slightly nutty flavour and a lovely texture. You can substitute it with other gluten-free flours like oat flour, but the texture might be slightly different. About 45g is perfect for this recipe.
• Coconut Oil: Coconut oil adds a subtle sweetness and helps bind the crust. You can use melted butter instead if you prefer, but the flavour will be different. I find the coconut oil keeps them beautifully moist.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Line an 8×8-inch square pan with foil and grease it lightly. This makes removing the bars so much easier.
2. Now, in a food processor, blend the rolled oats, almond flour, and salt until it’s nicely combined.
3. Add the pitted Medjool dates and melted coconut oil to the food processor. Pulse until the mixture resembles wet sand. Don’t over-process it – you want some texture!
4. Press the mixture firmly into the prepared pan. I like to use the bottom of a glass to really compact it down. This is key for a sturdy crust.
5. Bake the crust for 15-17 minutes, until it’s lightly golden brown. Let it cool slightly.
6. Spread the raspberry jam evenly over the cooled crust. I sometimes use fresh raspberry puree if I have it on hand – it’s divine!
7. Drop dollops of melted peanut butter over the jam. Then, grab a toothpick and swirl it all together for a beautiful marbled effect.
8. Bake again for 17-19 minutes.
9. Let the bars cool completely before refrigerating for at least 2-3 hours. This is important for them to set properly. Trust me, the wait is worth it!

Expert Tips

• Don’t skip the chilling time! It’s crucial for firm bars.
• For easier slicing, run a knife under hot water and wipe it clean between each cut.
• Make sure your peanut butter is nice and creamy for easy swirling.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use maple syrup instead of honey and ensure your peanut butter is vegan-friendly.
• Date Sweetness Level: If you prefer a less sweet bar, reduce the number of dates to 6.
• Nut-Free Option: Substitute the almond flour with sunflower seed flour.
• Chocolate Drizzle Addition: My daughter loves when I drizzle melted dark chocolate over the top after they’ve cooled. It adds a lovely touch of indulgence!

Serving Suggestions

These bars are fantastic on their own with a cup of chai. They also pair beautifully with a scoop of vanilla ice cream or a dollop of Greek yogurt.

Storage Instructions

Store the bars in an airtight container in the refrigerator for up to a week. They also freeze really well! Just wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.

FAQs

Let’s answer some common questions:

• Can I use other nut butters? Absolutely! Almond butter, cashew butter, or even sunflower seed butter would work beautifully.
• What’s the best way to ensure the bars are firm? Make sure you press the crust firmly into the pan, bake for the full recommended time, and chill them thoroughly.
• Can I make these ahead of time? Yes! You can make them a day or two in advance and store them in the refrigerator.
• Can I freeze these oat bars? Definitely! They freeze wonderfully.
• What can I substitute for raspberry jam? Strawberry jam, blueberry jam, or even a homemade fruit compote would be delicious.