Spread the hangry love....

These chewy raspberry oat bites are a great balance of tart and sweet, healthy and indulgent. Mouth-wateringly good!

The hefty amount of raspberry fruit makes this slice so vibrant and pretty. The fruit gets a bit gummy and jammy. Toasty nubbly oats and wholemeal flour stop this being purely dessert. Dark brown sugar and butter make it ultra delicious.

These raspberry oat bites make a clever use of the same mix two ways:

becomes a crisp/chewy base when compacted down and ‘blind baked’
creates a streusel topping when sprinkled loosely on the raspberry filling. It mingles with the fruit for delicious crumble vibes

Side view of oat bites, showing edge of one and cut portion of another, the layer of raspberry visible.

You can cut these into 16 slices, or up to 64 bite-size pieces, which works well for a picnic or the kids’ lunchboxes. I reckon the half kilo of fruit in these makes it OK to eat lots of bites?

Adapted slightly from Smitten Kitchen’s 'Raspberry Breakfast Bar' recipe. I've substituted plain flour for wholemeal, removed the butter from the fruit filling and both the raising agents from the crust and topping mix.

🥘 Ingredients

Rolled oats - it's important to start with whole (rolled oats). We process them with other ingredients. They end up looking like quick oats. If you start with quick oats, you’ll end up with oat flour

Raspberries - I’ve only ever used frozen raspberries for this – so much cheaper and easier. You can enjoy this slice all year round. If you’re lucky enough to have a glut of fresh raspberries you need to use up in a hurry, go ahead and use them. Please don’t buy them especially for this recipe though!

Raspberries not your thing?

You could substitute with the same weight of any berry or combination of berries. Depending on how sweet they are, you may want to adjust your sugar content. For the same level of sweetness, you’d add less sugar if using strawberries, or more if using rhubarb.

Whole uncut raspberry slice on baking paper on a cooling rack.

If you like fruit-based sweet treats, check out my Dutch Apple Cake. It features thinly sliced apple on a thin cake base, sprinkled with cinnamon sugar.

📖 Recipe

Slice cut into small rectangles on a wooden chopping boards. Some loose crumbs around the edge.

Print Recipe

These raspberry oat bites make a clever use of the same mix two ways:

- becomes a crisp/chewy base when compacted down and ‘blind baked’

- creates a streusel topping when sprinkled loosely on the raspberry filling. It mingles with the fruit for delicious crumble vibes

This recipe makes 16 bars, or up to 64 smaller bite-size pieces.

Use frozen raspberries (no need to defrost first).

Prep Time15

Cook Time45

Total Time1

Servings: 64 'bites'

Author: Hangry Miss

Equipment

Baking dish, (around 23x32cm)

Ingredients

Crust & Topping

170 g cold unsalted butter
190 g wholemeal flour
190 g dark brown sugar
120 g rolled oats
¾ teaspoon salt
½ teaspoon ground cinnamon

Raspberry Filling

50 g dark brown sugar
zest of a lemon
½ teaspoon ground cinnamon
Tablespoon plain flour
500 g frozen raspberries

Instructions

Preheat Oven – to 180°C
Prepare Pan - line a 23x32cm rectangular pan with baking paper, extending over two opposite sides. This way you'll be able to easily remove the slice after.
Make Base/Topping – roughly cube the butter and set aside. Put in the food processor with the flour, sugar, oats, salt and cinnamon. Add cubed butter. Pulse briefly to form a clumpy mixture.
190 g wholemeal flour
190 g dark brown sugar
120 g rolled oats
¾ teaspoon salt
170 g cold unsalted butter
½ teaspoon ground cinnamon
Reserve Topping – take out 240g (about 1 ½ cups) of the mix. Put this in a covered bowl in the fridge for later (this will be the topping).
Base – empty the rest of the mix into the pan. Spread out lightly with your fingertips first, then press down to form a thin even layer that covers all the baking paper. Wet hands make light work of this.
Bake- uncovered, until golden brown, 12-15 minutes. Take out of the oven and set aside while you assemble the filling.
Filling – mix the sugar, lemon zest, cinnamon and flour in a large bowl. Tip in the frozen raspberries and combine gently with a flexible spatula. Use your hands to break apart any big clumps of raspberries.
50 g dark brown sugar
zest of a lemon
½ teaspoon ground cinnamon
Tablespoon plain flour
500 g frozen raspberries
Fruit Layer – tip in the fruit to make a thin layer. Shake the pan to distribute evenly. You might want to move around some of the bigger pieces of fruit for even appearance.
Top – using your hands, pick up the raspberries and sprinkle them over the reserved topping. Don’t press down. Then sprinkle over any powdery mix left in the bowl.
Bake - for around 30 minutes, turning pan halfway through the cooking time. Topping should turn golden brown. Transfer the pan to a cooling rack to cool completely. Pull the loose edges of the baking paper tight in opposite directions to lift the slice out the dish. Lay on a cutting board to slice.