Clean Eating Raspberry Oat Bars

Clean Eating Raspberry Oat Bars

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.

Clean Eating Raspberry Oat Bars

Clean Eating Raspberry Oat Bars

Yields: 16 servings | Serving Size: 1 bar | Calories: 212 | Total Fat: 14 g | Saturated Fat: 12 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 59 mg | Carbohydrates: 20 g | Dietary Fiber: 2 g | Sugars: 6 g | Protein: 2 g | SmartPoints: 10 |

Ingredients

  • 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 (fruit sweetened) raspberry jam

Directions

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 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 mix on top. Press the oat mixture slightly into the jam.

Bake for about 35 minutes or until the top is golden. Cool before cutting into squares and serving.

https://skinnyms.com/clean-eating-raspberry-oat-bars/

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28 Comments on "Clean Eating Raspberry Oat Bars"

  1. Adrienne  March 22, 2014

    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!

    Reply
    • SkinnyMs  March 25, 2014

      You can use coconut oil and any sweetener, such as sucanat, rapadura, maple syrup, or honey.

      Reply
    • kbrock  April 4, 2014

      How about Xylotol (natural sweetener) and palm oil?

      Reply
      • SkinnyMs  April 7, 2014

        Although it is lower calorie and lower glycemic, Xylotol is a highly processed sugar alcohol and Skinny Ms. doesn't recommend it. Here are some of our recommended sweeteners: https://skinnyms.com/10-alternatives-to-refined-su… Palm oil could work well for the oil.

        Reply
      • SkinnyMs  April 7, 2014

        Although it is lower calorie and lower glycemic, Xylotol is a highly processed sugar alcohol and Skinny Ms. doesn't recommend it. Here are some of our recommended sweeteners: https://skinnyms.com/10-alternatives-to-refined-su… Palm oil could work well for the oil.

        Reply
      • SkinnyMs  April 7, 2014

        Although it is lower calorie and lower glycemic, Xylotol is a highly processed sugar alcohol and Skinny Ms. doesn't recommend it. Here are some of our recommended sweeteners: https://skinnyms.com/10-alternatives-to-refined-su… Palm oil could work well for the oil.

        Reply
      • SkinnyMs  April 7, 2014

        Although it is lower calorie and lower glycemic, Xylotol is a highly processed sugar alcohol and Skinny Ms. doesn't recommend it. Here are some of our recommended sweeteners: https://skinnyms.com/10-alternatives-to-refined-su… Palm oil could work well for the oil.

        Reply
  2. Denise  March 27, 2014

    Mine crumbled when I tried to pick them up. What did I do wrong?

    Reply
    • SkinnyMs  April 2, 2014

      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.

      Reply
  3. barb  April 2, 2014

    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. ?

    Reply
    • SkinnyMs  April 2, 2014

      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.

      Reply
  4. Lori  April 2, 2014

    What size pan is this for?

    Reply
    • SkinnyMs  April 2, 2014

      8" x 8"

      Reply
  5. Lois  April 15, 2014

    Do you measure the 1 cup coconut oil before or after you melt it?

    Reply
    • SkinnyMs  April 17, 2014

      Hi Lois, After you melt it you can measure it.

      Reply
  6. Cheryl Bassham  April 21, 2014

    Coconut oil is not available in my area. Is there a substitute?

    Reply
    • SkinnyMs  April 23, 2014

      Yes, you can use canola oil.

      Reply
  7. Aaron  April 24, 2014

    Seems like a lot of calories for one dinky little square

    Reply
  8. lisa  May 13, 2014

    can we sub in some gluten free flour instead of the whole wheat flour for us gluten free folks

    Reply
  9. Maegan  January 28, 2016

    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.

    Reply
    • Gale Compton  January 29, 2016

      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! 🙂

      Reply
  10. Angela  June 4, 2016

    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.

    Reply
    • Gale Compton  June 5, 2016

      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. 🙂

      Reply
  11. Georgia  June 6, 2016

    So yummy! Absolutely love these, such a good treat.

    Reply
  12. Angela  June 6, 2016

    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.)

    Reply
    • Gale Compton  June 6, 2016

      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. 🙂

      Reply

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