Low Sugar Dairy Free Raspberry Oat Bars

Total time1 hr 20 min

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

16 servings

For the oat base and crumble

½ cup dairy free butter, cold and cut into small cubes
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Country Crock Dairy Free Plant Butter with Avocado Oil Miyoko's Creamery Organic Salted Oat Milk Butter I Can't Believe It's Not Butter It's Vegan Vegetable Oil Spread
See all
1 ½ cups old-fashioned rolled oats
1 cup all-purpose flour
½ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
½ tsp baking soda
¼ tsp salt

For the filling

1 cup raspberry jam

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
2
In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking soda, and salt. Scatter the cold dairy free butter cubes over the dry ingredients and work them in with a fork or pastry cutter until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of butter throughout.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!