6Tablespoonsbuttermelted (you can substitute coconut oil)
1½cupswhite whole wheat flour
1½cupsold fashioned oatsnot instant
1/4teaspoonground nutmeg(if you like nutmeg, use 1/2 teaspoon if you don't leave it out)
Preheat oven to 350 degrees F.
Line the bottom of an 8x8 baking pan with parchment paper, foil, or cooking spray.
To make the crust & crumble, place the whole wheat flour, regular oats, honey, brown sugar, ground nutmeg, and salt in a large bowl and mix. Stir in melted butter and vanilla until just combined. The mixture should be a little dry and crumbly. Reserve 1 cup of the mixture; this will be your crumble topping.
Add the oat mixture to the prepared baking pan—press mixture into the bottom of the pan in an even layer.
Mash fresh raspberries and then spread over oat mixture.
Evenly sprinkle the remaining crumble mixture over the top of the raspberries.
Bake the bars for 30 minutes or until golden brown. Remove the bars from the pan and let sit for 10 minutes. Cut and enjoy!
This recipe is best if you use old fashioned oats, not instant oats.We like using the healthy option of whole wheat flour, but regular flour would also work.To store, layer the bars between waxed paper in an airtight container. Keep in the refrigerator for up to 5 days. Bring back to room temperature before serving.Raspberry Oatmeal Bars can be frozen for up to 3 months, just bring to room temperature when ready to eat them.Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!