Dairy Free Raspberry Oat Bars
These golden, jammy bars are the kind of treat that disappears fast — sweet raspberry filling sandwiched between a buttery, crumbly oat base that bakes up perfectly crisp on top and tender underneath. The secret is working cold dairy free butter into the dry ingredients until you get those satisfying pea-sized crumbles, which create that irresistible layered texture without any milk-based fats. A full cup of raspberry jam does the heavy lifting on flavor, bubbling up at the edges as it bakes and setting into a glossy, fruit-forward filling that tastes anything but simple. Because the ingredient list is so straightforward — oats, flour, brown sugar, and jam — there are no hidden dairy derivatives to stress over, just honest pantry staples coming together beautifully. The parchment sling makes cleanup a breeze and lets you lift the whole slab out cleanly before cutting into 16 neat squares. They're equally at home on a brunch spread, packed into a lunchbox, or served warm with a scoop of your favorite dairy free ice cream alongside.
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Learn more →Ingredients
16 servings
For the oat base and crumble
- ½ cup dairy free butter, cold and cut into small cubes
- 1 ½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- 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.
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