Clean Eating Raspberry Oat Bars

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Scrumptious! These healthy bars are a cinch to make.

While most pre-packaged, and even home-baked, fruity dessert bars sound healthy, in reality they are loaded with sugar and refined carbs. If you’re looking for a delicious, easily prepared, clean eating oat bars recipe, this is the one. Made with whole wheat flour, coconut oil, and low-sugar all-fruit jam, it’s as healthy as it is delicious. While this recipe is for raspberry bars, you can easily substitute any type of low-sugar jam that you like. The next time you’re looking for a decadent, guilt-free treat, these clean raspberry oat bars will hit the spot.

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Clean Eating Raspberry Oat Bars

Stay healthy with this oat bar filled with clean and wholesome ingredients that will leave your body and mind satisfied.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 16 people
Serving Size 1 bar
Course Dessert, Snack
Cuisine Universal
Author SkinnyMs.


  • 1 cup white whole-wheat flour
  • 1 cup rolled oats
  • 1/2 cup coconut palm sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut oil melted
  • 2/3 cup raspberry jam fruit-sweetened


  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk together dry ingredients. Mix in the coconut oil and spread half, about 2 cups, of the oat mixture into a lightly oiled 8-inch square baking dish. Press the mixture down with the back of a large spoon or use your hands.
  • Spread the jam carefully over top and then sprinkle the remaining oat mixture on top. Press the oat mixture lightly into the jam.
  • Bake for about 35 minutes or until the top is golden. Cool before cutting into squares and serving.

Nutrition Information

Serving: 1bar | Calories: 212kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Sodium: 59mg | Fiber: 2g | Sugar: 6g |
SmartPoints (Freestyle): 10
Keywords Budget-Friendly, Kid-Friendly, Plant-Based, Vegetarian

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  1. Is there a good substitue for the coconut oil and coconut palm sugar? I have digestive issues and anything derived from coconut is a trigger for me but these look so good, I would like to try them!

    1. Denise, It sounds like they were too dry and if you make them again, you should add more oil. Be sure to use the right kind of oats as well.

  2. Never heard of coconut palm suger, and I bet its expensive, ( get it at a health food store?) what else can you use instead that I have in my pantry. ?

    1. Anything from this list but if you use maple syrup or honey, add slightly less coconut oil or a little bit more flour to compensate for the wet sweetener substituting dry.

  3. These taste pretty good, not excellent. However, 5 points plus!?? I mean I can have a half cup of ice cream for 4 points or a small piece of cheesecake, and these portions are tiny! Might as well eat the regular stuff for that many points.

    1. Maegan, It’s a clean recipe with healthy ingredients which is so important for good health. In the end, it’s up to the
      individual which they prefer. Thanks! 🙂

  4. This recipe really puzzles me. Despite some doubts regarding a bar recipe with no liquid but coconut oil, I made it as directed. It is, in fact, very crumbly. To my taste, it has ingredients more apropos of a crumble topping than of a fruit bar. (After one serving for breakfast, which we enjoyed, but found a little too oily/unusual, we’ll be using the remainder as ice cream topping.) I can’t help but wonder if there’s a missing liquid ingredient like egg, milk, or water that would bind the flour and oats.

    1. Hi Angela, This was a contributor recipe so I was reluntant to change the ingredients. Because of your feedback, I decided to make the recipe. As you’ll see, I tweaked the ingredients. The recipe is so yummy! Please let us know if you decide to remake, would love your opinion. 🙂

  5. Thank you for tweaking the recipe, Gale. Before I remake it, I’m curious — did you find that the bars held together well, even with the oil (and the jam, sort of) still serving as the only binding agent? (By the way, my husband loved the first recipe — even though crumbly, and especially as an ice cream topping.)

    1. Angela, They did for me. I didn’t had an egg but that should be fine. You may then want to increase the flour to about 1 1/4 cups. Keep me posted. 🙂

    1. Jane, We haven’t tried freezing them yet, however, it is perfectly fine to freeze them, thaw in the fridge before serving.

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