Gluten-Free Raspberry Bars
These Gluten-Free Raspberry Bars feature a buttery oat and almond flour crust, a naturally sweet raspberry filling, and a crumbly topping that bakes up golden and crisp. They're made with simple pantry ingredients and balanced for flavor and texture without relying on refined sugars or complicated steps.
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A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Raspberry Bars
🕒 Ready In: ~45 minutes (plus cooling)
👪 Serves: 9 bars
🍽 Calories: ~230 per bar (estimated)
🥣 Main Ingredients: Almond flour, oats, coconut flour, raspberries, honey
📖 Dietary Info: Gluten-free; dairy-free option
👌 Difficulty: Easy - bake and slice
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Using a combination of almond flour, oats, and coconut flour creates a sturdy gluten-free base that holds together well, while fresh raspberries, honey, and lemon juice form a bright, jam-like center. Baking the crust briefly before adding the filling helps prevent sogginess and gives the bars clean, defined layers.
If you enjoy easy gluten-free desserts like these, you might also like our Almond Butter Cookies, Chocolate Ricotta Cake, Gluten-Free Oatmeal Cream Pies, or Maple Pecan Pie Bars. These recipes are simple to prep, easy to slice or portion, and great for make-ahead treats.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Gluten-Free Raspberry Bars:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Raspberry Bars:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Raspberry Bars FAQs:
- More Dessert Recipes You'll Love
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- Raspberry Bars
Why You'll Love these Gluten-Free Raspberry Bars:
Balanced Sweet-Tart Flavor: Fresh raspberries and lemon juice create a bright filling that isn't overly sweet.
Sturdy Gluten-Free Crust: The almond flour and oat base holds together well for clean slices.
Naturally Sweetened: Made with honey instead of refined sugar.
Great Texture: A soft, jammy center with a lightly crisp crumb topping.
Make-Ahead Friendly: Easy to prep in advance and slice when ready to serve.
Key Ingredients:
- almond flour. Adds a moist, tender texture and a rich, slightly nutty flavor. Make sure to use blanched almond flour, not almond meal, for best results.
- old fashioned oats. Give the crust and topping a hearty texture and help hold everything together.
- honey. Naturally sweetens both the crust and the raspberry filling. It also helps bind the dry ingredients in the crumble mixture.
- fresh raspberries. Cooked down into a jammy filling for maximum flavor. You can use frozen raspberries if needed, no need to thaw, just add an extra minute of cooking time.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Different berries: Swap raspberries for blueberries, blackberries, or strawberries.
- Dairy-free option: Use cold dairy-free butter in place of regular butter.
- Less sweet: Reduce the honey slightly in the filling if your berries are very sweet.
- Extra citrus: Add lemon zest to the filling for a brighter flavor.
- Nut-free option: Replace almond flour with oat flour and use additional oats in the crust.
How to Make Gluten-Free Raspberry Bars:
- Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper.
- In a food processor, combine the almond flour, oats, coconut flour, honey, and salt. Pulse a few times to mix. Add the cold, cubed butter and pulse until the mixture forms coarse crumbs.
- Press ⅔ of the mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes.
- In a medium saucepan over medium heat, combine the raspberries, honey, lemon juice, and vanilla extract. Cook for 5-7 minutes, stirring often, until the berries break down and become saucy.
- Stir in the cornstarch and cook for 1-2 more minutes until thickened. Remove from heat and let cool slightly.
- Spread the cooked filling evenly over the partially baked crust.
- Crumble the remaining oat mixture evenly over the top of the filling.
- Bake for 25 minutes, or until the topping is golden and the filling is bubbling.
- Cool completely in the pan. For clean slices, chill in the fridge for 1-2 hours before cutting.
Recipe Notes & Tips:
- Use cold butter: Cold butter helps create a crumbly texture in the crust and topping instead of a soft dough.
- Pre-bake the crust: Baking the base briefly before adding the filling prevents soggy bars and creates clean layers.
- Cook the filling until thick: Let the raspberry mixture thicken fully so the bars set properly once baked and cooled.
- Chill before slicing: Refrigerating the bars for 1-2 hours makes them much easier to cut cleanly.
- Serving Suggestions: Serve on a dessert platter with German Chocolate Brownies, Chocolate Chip Zucchini Cookies, or No Churn Coconut Ice Cream for an easy gluten-free treat spread.
How to Store:
Refrigerate: Store the cooled bars in an airtight container in the fridge for up to 5 days. This helps the filling stay firm and the crust maintain its texture.
Freeze: Wrap individual bars in parchment paper and place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight or at room temperature for 1-2 hours.
Make Ahead: These bars are perfect for prepping ahead. Bake, cool, and refrigerate up to a day in advance before slicing and serving.
Gluten-Free Raspberry Bars FAQs:
Yes. Frozen raspberries work well in gluten-free raspberry bars. There's no need to thaw them first, but you may need to cook the filling an extra minute to fully thicken.
Gluten-free raspberry bars can be soft if the filling isn't thickened enough or if they're sliced while still warm. Let the bars cool completely and chill before cutting for the cleanest slices.
Absolutely. Gluten-free raspberry bars can be baked a day in advance and stored in the refrigerator. Chilling actually improves their texture and makes them easier to slice.
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Raspberry Bars
Ingredients
- 1 ½ cups almond flour
- 1 ½ cups old fashioned oats
- ½ cup coconut flour
- 3 tablespoons honey
- ½ teaspoon salt
- ½ cup butter cold
- 3 cups fresh raspberries
- ¼ cup honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper.
- In a food processor, combine the almond flour, oats, coconut flour, honey, and salt. Pulse a few times to mix. Add the cold, cubed butter and pulse until the mixture forms coarse crumbs.
- Press ⅔ of the mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes.
- In a medium saucepan over medium heat, combine the raspberries, honey, lemon juice, and vanilla extract. Cook for 5-7 minutes, stirring often, until the berries break down and become saucy.
- Stir in the cornstarch and cook for 1-2 more minutes until thickened. Remove from heat and let cool slightly.
- Spread the cooked filling evenly over the partially baked crust.
- Crumble the remaining oat mixture evenly over the top of the filling.
- Bake for 25 minutes, or until the topping is golden and the filling is bubbling.
- Cool completely in the pan. For clean slices, chill in the fridge for 1-2 hours before cutting.
Nutrition
Notes
- Use cold butter: Cold butter helps create a crumbly texture in the crust and topping instead of a soft dough.
- Pre-bake the crust: Baking the base briefly before adding the filling prevents soggy bars and creates clean layers.
- Cook the filling until thick: Let the raspberry mixture thicken fully so the bars set properly once baked and cooled.
- Chill before slicing: Refrigerating the bars for 1-2 hours makes them much easier to cut cleanly.
- Serving Suggestions: Serve on a dessert platter with German Chocolate Brownies, Chocolate Chip Zucchini Cookies, or No Churn Coconut Ice Cream for an easy gluten-free treat spread.
we have these for breakfast because they're so healthy!