Are oats gluten-free?

Oats are naturally gluten-free, however they are often processed in the same facility as wheat, so there may be cross-contamination. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats .

Are raspberry preserves the same as raspberry jam?

Yes, raspberry preserves are the same as raspberry jam. Jam is made from mashed fruit, while preserves are made from whole fruits (or large pieces of the fruit). In the case of berries (such as raspberries), the berries do not stay whole as they break down in the process of cooking them, so preserves and jam are the same thing.

Easy Raspberry Oatmeal Bars (Gluten-Free, Vegan)

Description

These easy raspberry oatmeal bars are a delicious breakfast to start your day, enjoyed as an anytime snack or a light dessert! With a sweet raspberry preserves filling on top of a buttery oatmeal crust, all topped with sliced almonds and more oats, these beautiful raspberry oat bars are perfect for holidays and special occasions such as Valentine’s day, Easter, Mother’s Day or Christmas. Ready in just 40 minutes, these bars are totally gluten-free, dairy-free and vegan too.

Ingredients

Scale

2 cups gluten-free rolled oats
1 1/2 cups gluten-free measure-for-measure flour
1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
1/2 cup brown sugar
1 teaspoon ground cinnamon
6 tablespoons vegan butter, melted
1 cup raspberry preserves
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 cup sliced almonds

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Instructions

Preheat and Line: Preheat the oven to 350 degrees. Line a 8″ x 8″ square baking pan with parchment paper and set aside.
Combine Dry Ingredients: In a large mixing bowl, combine the gluten-free rolled oats, gluten-free measure-for-measure flour, brown sugar, and cinnamon.
Mix in Wet Ingredients: Add the melted vegan butter, maple syrup and vanilla to the large bowl with the dry ingredients and mix until you get a homogeneous oat mixture.
Press Oat Mixture into Pan: Pack ¾ of the mixture into the bottom of the baking pan, using the back of a spatula or spoon to press the mixture firmly.
Spread Raspberry Preserves on Top: Spread the raspberry preserves on top of the oat mixture.
Top with Almonds: Distribute the shaved almonds evenly over the raspberry preserves layer.
Top with Remaining Oat Mixture: Sprinkle the rest of the oat mixture evenly over the top.
Bake Until Golden: Bake for 25 minutes until the top layer is golden brown.
Let Cool Slightly Before Slicing: Let cool slightly in the pan before gently lifting the sides of the parchment paper to remove the bars from the pan. Allow to cool to room temperature on a wire rack before slicing into 9 equal squares.

Notes

Oats: I used gluten-free rolled oats to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, feel free to use normal oats instead.

Gluten-Free Measure-For-Measure Flour: I recommend using a gluten-free measure-for-measure flour blend that is meant to as a 1:1 substitute for normal flour. Alternatively, if you are not Celiac or gluten-intolerant, feel free to use same amounts of normal wheat flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. If your gluten-free flour blend doesn’t instead xanthan gum, make sure you add it in.

Brown Sugar: I used brown sugar, but you can also use white sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar.)

Cinnamon: I love the addition of ground cinnamon for its flavor, but feel free to leave it out if you’re not a fan of cinnamon.

Vegan Butter: I used vegan butter to keep this recipe dairy-free and vegan. You may also use melted coconut oil instead (if using coconut oil for baking, I prefer using refined coconut oil which has a neutral flavor, as opposed extra virgin coconut oil, which has a stronger coconut smell and flavor). Alternatively, if you are not lactose-intolerant, feel free to use normal butter or ghee instead.

Raspberry Preserves: Raspberry preserves is the same thing as raspberry jam. If you don’t have raspberry preserves, you can also use any other berry jam (such as this mixed berry chia seed jam, or strawberry chia seed jam).

Maple Syrup: I used maple syrup to keep this recipe vegan. You can also use agave nectar if you prefer. Alterantively, if you are not vegan, feel free to use honey if you like. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup sweetener (a maple syrup substitute that is low glycemic index and will not raise your blood sugar as much).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you don’t have it on hand or don’t enjoy the taste of vanilla, feel free to leave it out.

Sliced Almonds: You can either slice whole almonds very thinly to make your own, or buy storebought sliced almonds. Alternatively, feel free to use slivered almonds as well.

Storing: To store, place the gluten-free raspberry oatmeal bars in a single layer in an airtight container and store in the refrigerator for up to 4 days.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Desserts
Method: Baking
Cuisine: American