Raspberry Oat Bars

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Recipe Information

# of Servings: 24
Recipe Created By: Melanie Carver


12 oz bag frozen raspberries
1/3+1/4 cup evaporated cane juice crystal (aka Sucanat or organic sugar)
1/4 cup tapioca starch
3/4 cup sorghum flour
3 cups whole oats
1 tsp xanthan gum
1 tsp baking soda
1/4 tsp salt (optional)
2 Tbsp (heaping) vanilla rice protein powder (optional)
2 Tbsp oil
1 Tbsp (heaping) brown rice syrup
1/4 cup organic applesauce
1 tsp lemon juice


Preheat oven to 350 °F. Lightly oil a baking pan and set aside.

First, start the raspberries: in a saucepan over medium heat, add the 12 ounce bag of frozen raspberries and 1/3 cup sugar.

Next, in a bowl, first mix the dry ingredients: tapioca starch, sorghum flour, xanthan gum, baking soda, salt, rice protein powder, whole oats, and the final 1/4 cup sugar.

Then, add the wet ingredients: oil, rice syrup, applesauce. Then remove the raspberries from the stove and pour them into the bowl also (liquid and all). The last ingredient to add is the lemon juice.

With a large spoon or spatula, mix the ingredients all together by hand until it forms a large ball of “dough”.

Dump the ball into your oiled pan and press it down to spread it out evenly in the pan.

Bake for approximately 35 minutes (edges start to brown) for soft, chewy bars; or 40 minutes for crunchier bars.

Remove from oven and let cool. Cut approximately 20 bars and remove from the pan. Cool completely on a cooling rack. Once cool, transfer to ziplock bags or sealed containers. To keep soft, store at room temperature.


I use McCann’s Irish oats or GlutenFreeOats.

Copyright © 2006 Melanie Carver. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Raspberries can be substituted with frozen strawberries or blueberries.

Evaporated cane juice crystals can be interchanged with regular sugar.

Tapioca starch can be substituted with any other starch (except potato starch).

Sorghum flour can be substituted with millet or rice flour. Amaranth flour will make these a little more chewy/gummy and add protein and iron.

Rice protein powder is optional. You can substitute quinoa flour or just leave it out.

Rice syrup can be substituted with any liquid sweetener such as agave nectar.

Vinegar can be used in place of lemon juice.

Xanthan gum can be substituted with guar gum.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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