Breakfast, Dessert, Recipes

Raspberry Chia Baked Oatmeal Bars

July 19, 2023

Raspberry Chia Baked Oatmeal Bars

These bars have been on breakfast meal prep repeat & since I don't gatekeep…
Prep Time 20 minutes
Cook Time 40 minutes
Course Breakfast, Dessert
Servings 12 Bars


For the Crust:

  • 3/4 cup Almond Flour
  • 3/4 cup Oat Flour
  • 1/3 cup Maple Syrup
  • 1/3 cup Cultured Oat Milk Butter
  • 1/2 tsp Cinnamon
  • 1/4 tsp Sea Salt

For the Raspberry Chia Seed Filling:

  • 2 1/2 cups Raspberries fresh or frozen
  • 5 tbsp Coconut Sugar
  • 3 tbsp Chia Seeds
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract

For the Icing:

  • 1 cup Powdered Muscovado Sugar or Regular Sugar
  • 1 tsp Vanilla
  • Almond Milk to thin


  • Preheat oven to 350°F.
  • Line a 9×13 baking dish.
  • Combine all crust ingredients and chill in the fridge for 15 minutes.
  • In a medium sauce pan, mix the jam ingredients on medium heat. The mixture should be a loose jam consistency.
  • Add 2/3 of the chilled crust mixture in an even layer on the base of the dish. Add the jam filling and top with the remaining crust mixture.
  • Bake on a middle oven rack for 35-40 minutes or until the top is golden brown and the middle is bubbly. If the top is browning too quickly, cover the top with foil for the remainder of the bake.
  • In a small bowl, whisk the icing ingredients. Let the raspberry chia bake cool. Top with a drizzle of the icing. Store at room temperature for 2 days or in the fridge for up to a week.