A raspberry oat bar with a light buttery crust, a zesty fruit filling, and a drizzle of milk chocolate. These bars make a perfect spring time snack!
I want to say that spring has officially sprung — I really do. But instead I’m going to have to say that spring is officially bipolar. It’ll be warm and sunny one day, only to start snowing the next… or it’ll be snowing in the morning, only to be warm and sunny in the afternoon. I keep telling myself that it won’t be too much longer until winter is gone for good, and I’m really hoping that’s the case because I’m more than ready to stop hibernating and get back outside. Bike rides, trail runs, long walks in the river valley — can.not.wait.
This means I’ll need snacks. I don’t know about you guys, but being out in the fresh air revs my appetite like nothing else, and my favourite snacks to pack for those kind of excursions have always been homemade bars…
Bars are perfection. Not only are they easy to make and pack, but they’re also the perfect way to sneak a little extra chocolate into your diet. In fact, they pretty much beg for it….
What you’re left with is a chocolate covered raspberry oat bar that’s perfect for spring. The dough is light and crumbly with a subtle buttery taste, and the addition of lemon zest to the raspberry jam adds a lovely hint of freshness in addition to fruitiness.
I decided to go with store-bought jam as opposed to making my own fruit topping because:
a) berries aren’t really in season yet,
b) jam doesn’t have as high of a water content as berries do, so you don’t have to worry about the bars getting soggy after a day or two, and
c) it was more convenient…
… and you guys know I love to take whatever shortcuts I can without sacrificing flavour when it comes to my baking. Either way, these raspberry oat bars make a perfect spring time snack… or a lovely distraction for when you’re waiting for that snow to stop falling 😉
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
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Chocolate Covered Raspberry Oat Bars
- Total Time: 50
- Yield: 12 1x
Description
A raspberry oat bar with a light buttery crust, a zesty fruit filling, and a drizzle of milk chocolate. These bars make a perfect spring time snack!
Ingredients
- 1 cup whole wheat pastry flour*
- 1 1/4 cup old fashioned rolled oats
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 6 Tbsp. coconut oil, melted
- 1/4 cup honey
- 3/4 cup raspberry jam
- 1 tsp. lemon zest
- 1/2 bar (50g) chocolate of your choice
Instructions
- Preheat oven to 325F. Line an 8×8 baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Spray foil with cooking spray and set aside.
- In a large mixing bowl, combine flour, oats, baking soda, and salt. Add honey and coconut oil, mixing well to ensure that the oil is evenly distributed.
- Reserve 1/2 cup of the oat mixture. Transfer the remainder of the mix into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down tightly and evenly distributed.
- Spoon jam into a small bowl and mix in the lemon zest. If jam is too thick or cold to spread easily, pop it into the microwave for a few seconds to warm it up.
- Use a spatula or knife to spread the jam over top of the pressed oat mixture, making sure to only go within 1/4 of the edge to prevent the jam from burning. Sprinkle the reserved oat mixture over the layer of jam, pressing down lightly to ensure that it stays in place.
- Bake for 35-40 minutes until the top turns a light golden brown. Remove from oven and allow to fully cool in pan before cutting into bars.
- Melt chocolate in the microwave in intervals of 20 seconds, stirring regularly to ensure it doesn’t burn. Once fully melted, use a spoon to drizzle chocolate over the bars and transfer them to the fridge for ~15 minutes to allow the chocolate to set.
Notes
- * can sub with all-purpose flour or gluten-free flour
- Prep Time: 10
- Cook Time: 40
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should not have entered their site … I am now dying to eat it !!! loool
HOLY MOSES!!! I was definitely NOT expecting this! Wow…Omg…Yeah, I’m uhhh, speechless over here…which you know is definitely a rarity! 😉 But I do have to say I love the pic of the stacked bars next to the stacked chocolate bars…very clever my friend!
Favourite flavor jam or jelly? FIG!
Milk or dark chocolate? DARK! With or without add-ins? WITH! Mix it up, make it interesting…bonus points if it involves BACON! 😉
Favourite gummy/fruity candy? I will always have a soft spot for sour gummy worms!
WOW, Amanda! These look divine!!!
Ohh! I want right now. These look fabulous. Nice job. 🙂
Made these today! Except I cut them into squares instead of bars. They were amazing!!
Thank you 🙂
Hi!
Can I replace the whole wheat flour with oat flour, Or will this completely alter the recipe?
Nope! Oat flour should be fine. I’m actually a big fan of using it in bar recipes since they’re a lot less finicky 🙂
Once I get settled into my new house, i’m going to be making these. I love jam on granola bars with chocolate. SO GOOD.
Wait… your photography though. TEACH ME! Seriously, so good! The bars look pretty good too, ya know 🙂
These look delicious! I love the Green and Blacks cocoa powder, it’s so rich! Nothing beats raspberry and chocolate together -they were made for eachother!
Want these so badly. Maybe with a leeeetle less chocolate drizzle though 😉
Any of the berry jams is where it’s at for me. And I’m actually not the biggest fan of gummy candies…except my daily gummy vitamins 😀
These are all kinds of heavenly. For real, I think I just swooned. I love the idea of mixing lemon zest in with the raspberry jam. It’s pure genius and the pictures came out spectacularly. Perhaps you’ll teach me your ways at Blend, after you’ve had your morning solitude of course.
YES PLEASE!!! 😀 What photo editor are you using for the white background? Illustrator?
Photoshop 🙂
yum!! i’m drooling! your photography is gorgeous!!
I’ll take a whole batch please! I love dark chocolate but something about milk chocolate just makes life better. Now I’m hungry.. Ha!
I love milk chocolate with hazelnuts. It’s my Kryptonite!
I’m all about raspberry jam, it is by far my favourite 🙂
Love how these bars look! So yummy and delicious. Every time I see your food photos it makes me want to spend more time getting better with mine. Then life happens and I spend no time on it, oops! 😉
I used to prefer milk chocolate but I’m now more into dark chocolate.
These are hands down your best pictures EVER. Those bars are downright stunning!! And that chocolate!?! Seriously my fave. #faceplant
Your photos are beautiful! Teach me your ways… and bring chocolate…
These look fantastic! Good call on adding the chocolate. Everything is improved by chocolate, in my opinion. 😉 I like all kinds of chocolate. White, dark, milk, plain, with coconut, with mint flavouring, filled with caramel… it’s all good to me!
A girl after my own heart <3
Your posts make me really hungry! Yum 🙂 Great work as ever Amanda. Can’t wait to finally actually make some of your recipes when I get back to Australia (next year!). Have no oven here (I know I know, this isn’t often needed!) and equipment and food supplies are usually in the ‘too hard basket’ for us (seriously, we got my mum to send us over some baking soda as we couldn’t track it down over here, lol..).
So I clearly couldn’t wait to get home…. And using green and blacks? Perfect. On sweet bars it needs to be dark or bittrr chocolate!
Yum!!! I bet these would be totally awesome with blackberry jam too! 🙂
dont tell enjoy life about these. You totally just out did them! ya, you win!!
L-o-v-e the pairing of raspberry and chocolate!! I am a huge sucker for any kind of oat bar… especially when there is chocolate snuck in there 🙂 Can’t wait to make these ASAP!
I’m so ready for winter to be done, too. By the time the weather finally cooperates, its summer! and too hot 😉 These bars look delicious! Anything chocolate covered is good in my book!