Almond Raspberry Breakfast bars are a convenient, eat-on-the-go breakfast! Sweet and chewy, these almond raspberry breakfast bars are made with crushed raw almonds and good old-fashioned rolled oats, then topped with raspberry preserves and more chopped almonds and baked until the crust sets. Then cut into bars. Easy to make as well as a healthy intake!
Besides being high in protein, these breakfast bars are moist and chewy on the inside with a gooey-nutty crunch on top. The raspberry preserves give a subtle sweetness to the bars which is just enough to satisfy my sweet tooth.
So yummy! Even their preparation is a snap; 15 minutes to create and 30 minutes to bake!
Since mornings in every household can be a hectic, there may not always be time to prepare a full breakfast, or even grab something healthy for on-the-go.
Most importantly, most packaged breakfast bars are filled with too much sugar, preservatives and corn syrup, this recipe tops the charts in nutrition.
While the main ingredients are rolled oats, raw almonds, real butter, flour and delicious fruit preserves, you can customize these bars to your taste by adding your favorite fruit preserves or jam and nuts. What fun to have a simple recipe that keeps reinventing itself!
Whether you eat them at home or on-the-go, or take to the office, they are perfect to have as an afternoon protein snack.
Plus, they’re kid-friendly too! Just pop them into your kids lunch boxes; it will put a smile on their faces!
Tips for easy preparation include making the bars the night before and remembering to let them cool completely before cutting into bar-size pieces (this will prevent them from falling apart).
Also, using parchment paper to line the baking dish allows for an easier clean-up. The added bonus is that these breakfast bars can be frozen for up to 1 month. Just wrap them individually in plastic wrap, place them in a zip-lock plastic freezer bag, then freeze them.
Almond Raspberry Breakfast Bars are so amazing! … Mornings just got a little easier!
Enjoy, no matter what part of the day you decide to eat them!
*You can follow along below or jump down to the bottom of this post for our full recipe card.
Almond Raspberry Breakfast Bars
- 1 + 1/4 cups rolled oats ( Old fashioned oats, not quick-cooking)
- 1 cup raw almonds, plus 1/4 cup more
- 3/4 cup all-purpose unbleached flour
- 1 stick (8 Tbsp.) salted butter – cut into pieces, softened
- 1/3 cup dark brown sugar
- 1/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1 cup raspberry preserves
Preheat oven to 350 degrees. Line a 7 x 11-inch rectangular baking dish with 2 pieces of parchment paper, and leave an over-hang on all sides. Set aside.
Using a food processor, pulse the oats with 1 cup of almonds until finely ground. Transfer to a mixing bowl. Add flour, sugar, baking soda, baking powder and butter pieces. Mix with hands to make a crumble mixture. Transfer mixture into the prepared baking dish.
Using the bottom of a measuring cup and press down evenly to form a crust.
Spread the raspberry preserves over the bottom crust. Chop coarsely the remaining 1/4 cup of almonds, and scatter on top over the preserves.
Bake for 25 to 30 minutes. Allow to cool completely. Cut into 18 bars.
Bars can be stored into an airtight container for up to 1 week. Freeze for up to 1 month.
Yields: 18 breakfast bars
Almond Raspberry Breakfast Bars
Author: 2 sisters recipes
Recipe type: Breakfast Bars
Prep time:
Cook time:
Total time:
Serves: 18 breakfast bars
Almond Raspberry Breakfast bars are a convenient, eat-on-the-go breakfast! Sweet and chewy breakfast bars are made with a crust loaded with raw almonds and good old-fashioned rolled oats, then topped with raspberry preserves and more chopped almonds. Just bake until the crust sets and simply cut into bars. Easy to make as well as a healthy intake!
Ingredients
- 1 + ¼ cups rolled oats ( Old fashioned oats, not quick-cooking)
- 1 cup raw almonds, plus ¼ cup more
- ¾ cup all-purpose unbleached flour
- 1 stick (8 Tbsp.) salted butter - cut into pieces, softened
- ⅓ cup dark brown sugar
- ¼ tsp. baking soda
- ¾ tsp. baking powder
- 1 cup raspberry preserves
Instructions
- Preheat oven to 350 degrees. Line a 7 x 11-inch rectangular baking dish with 2 pieces of parchment paper, and leave an over-hang on all sides. Set aside.
- Using a food processor, pulse the oats with 1 cup of almonds until finely ground. Transfer to a mixing bowl. Add flour, sugar, baking soda, baking powder and butter pieces. Mix with hands to make a crumble mixture. Transfer mixture into the prepared baking dish.
- Using the bottom of a measuring cup and press down evenly to form a crust.
- Spread the raspberry preserves over the bottom crust. Chop coarsely the remaining ¼ cup of almonds, and scatter on top over the preserves.
- Bake for 25 to 30 minutes. Allow to cool completely. Cut into 18 bars.
- Bars can be stored into an airtight container for up to 1 week. Freeze for up to 1 month.
- Yields: 18 breakfast bars
Please PIN and SHARE!! … thanks again!
14 Comments
Abbe@This is How I Cook
September 16, 2015 at 10:17 pmI would even eat these for dinner!
annaliz
September 17, 2015 at 1:18 amLol! I may do the same thing!
Tricia @ Saving room for dessert
September 18, 2015 at 12:30 pmGosh these look like a great breakfast, lunch, snack or treat! Grab and go – sounds great to me 🙂 Have a lovely weekend.
annaliz
September 18, 2015 at 12:41 pmThank you Tricia. My daughter took a batch to her college friends. They loved them!
They were so good, I quickly made another batch for myself! So glad you stopped by!
Have a great weekend!
Pam
September 18, 2015 at 4:44 pmWhat a tasty and healthy way to start the day!
annaliz
September 19, 2015 at 2:29 pmThank you Pam and welcome to our blog! It's so nice to meet you! These bars are really good and one bar is filling enough till lunch. Thanks for stopping by and have a nice weekend!
Amy
September 21, 2015 at 1:34 amthese are looking great! Thanks for taking the time and leaving a message on my blog, and yes, great mind thinks alike are exactly right! I'm still adjusting the back to school chaos and trying to find my routine back! I can definitely use another 24 hrs each day! 🙂
annaliz
September 23, 2015 at 2:49 amI can relate to that – even though I have teenagers I always said I wished we had more hours in the day to get things done. Thanks again for stopping by! Xo
SavoringTime in the Kitchen
September 21, 2015 at 3:07 pmWhat a delicious way to start the day or refuel in the afternoon! Must try these soon!
annaliz
September 23, 2015 at 2:52 amI hope you will too ! I keep making them, trying different flavors but raspberry is still my favorite. Have a great week! Thanks for stopping by!
Roz Corieri Paige
September 21, 2015 at 9:03 pmWhen I had a marketing sales position at a high end ad agency in Arizona, I had a really sweet budget to use to provide clients with yummy treats during presentations . . . always on the menu were raspberry bars! The place went out of business and I never got my hands on the recipe! I MUST try yours since I'm on this crazy quest to find that one perfect raspberry bar recipe!
annaliz
September 23, 2015 at 2:54 amI don't know if it's the perfect recipe but I love this one and hope you will too! Thanks Roz!
Have a great week! Xo
Connie
June 17, 2018 at 6:48 pmcan you tell me what you think the crust would be like if I substituted either flax seeds or ground flax seeds for the all-purpose flour? Have you ever tried doing this before?
by Anna and Liz
June 25, 2018 at 4:08 pmHi Connie,
I have never made these bars with flax seeds or ground flax seeds. But I have friends who use gluten -free flours and bake often using Oat flour, Coconut flour and even Almond flour. Please let us know how the taste and texture changes if you try it using ground flax seeds instead of flour.