Decadent and delightful, these Chocolate Raspberry Crumb Bars combine a buttery oat crumble with rich chocolate chips and tart raspberry preserves. They’re a perfect fusion of texture and flavor—crispy, gooey, fruity, and chocolaty—all in one bite-sized square. Whether I’m baking for a special occasion or just looking for a sweet afternoon snack, these bars never disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups rolled oats
1 cup all-purpose flour
1/2 cup coconut sugar or brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup melted coconut oil or butter
1 teaspoon pure vanilla extract
3/4 cup raspberry preserves (low sugar or regular)
3/4 cup chocolate chips (semisweet or dark)
Directions
I start by preheating my oven to 350°F (175°C) and lining an 8-inch square baking dish with parchment paper.
In a mixing bowl, I stir together the oats, flour, sugar, baking soda, and salt.
I pour in the melted coconut oil and vanilla extract, mixing until the texture resembles wet sand.
After that I set aside 3/4 cup of the crumb mixture for the topping and press the rest into the bottom of the baking dish to form a firm crust.
I spread the raspberry preserves evenly over the base layer.
Then I sprinkle the chocolate chips over the raspberry layer.
I crumble the reserved oat mixture on top.
I bake the bars for 28 to 32 minutes, until the top is golden and the edges are slightly crisp.
Finaly I let them cool completely before slicing into bars for the best texture and clean cuts.
Servings and timing
This recipe makes 12 bars.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Calories: About 210 kcal per bar
Variations
I sometimes swap the raspberry preserves for blueberry, cherry, or apricot for a new fruity twist.
To make it gluten-free, I use certified gluten-free oats and a gluten-free flour blend.
For extra indulgence, I mix chopped nuts like almonds or walnuts into the topping.
If I want a lower-sugar version, I use low-sugar preserves and dark chocolate chips.
When I want to boost the protein, I add a spoonful of almond butter into the base mixture.
Storage/Reheating
I store these bars in an airtight container at room temperature for up to 3 days. For longer freshness, I refrigerate them for up to a week. They also freeze well—I just layer them between parchment paper and freeze for up to 2 months. When I’m ready to enjoy, I let them thaw at room temperature or give them a quick 10-second microwave blast for a warm treat.
FAQs
How do I prevent the bars from crumbling when cutting?
I always let the bars cool completely—at least an hour—before slicing. If I’m in a rush, I chill them in the fridge for 20–30 minutes to firm up the layers for cleaner cuts.
Can I use fresh raspberries instead of preserves?
Fresh raspberries tend to release moisture and can make the bars soggy. If I really want to use them, I cook them down into a quick jam or mix them with a little cornstarch and sweetener before adding them.
Is there a way to reduce the sugar content?
Yes, I use low-sugar raspberry preserves and dark chocolate chips. I also choose coconut sugar over brown sugar for a lower glycemic option.
Can I make these bars nut-free?
Absolutely. As long as I’m using coconut oil or butter and nut-free chocolate chips, the recipe is naturally nut-free.
What’s the best way to freeze these bars?
I let the bars cool, then layer them between parchment paper in a freezer-safe container. They keep well for up to 2 months. When I want one, I just thaw it at room temperature or warm it gently in the microwave.
Conclusion
These Chocolate Raspberry Crumb Bars are one of my go-to desserts when I want something quick, sweet, and satisfying. The combination of hearty oats, gooey preserves, and rich chocolate makes them an irresistible treat. They’re also customizable and easy to store, which makes them perfect for meal prep, gifting, or sharing at a potluck. I love having a batch on hand whenever a sweet craving hits.
Recipe:
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Chocolate Raspberry Crumb Bars
- Total Time: 40 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
Decadent Chocolate Raspberry Crumb Bars made with a buttery oat base, sweet-tart raspberry preserves, and rich chocolate chips. Dairy-free and easily gluten-free, these bars are perfect for any occasion.
Ingredients
1 1/2 cups rolled oats
1 cup all-purpose flour
1/2 cup coconut sugar or brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup melted coconut oil or butter
1 teaspoon pure vanilla extract
3/4 cup raspberry preserves (low sugar or regular)
3/4 cup chocolate chips (semisweet or dark)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper.
- In a mixing bowl, combine oats, flour, sugar, baking soda, and salt.
- Add the melted coconut oil and vanilla extract; mix until the texture resembles wet sand.
- Reserve 3/4 cup of the crumb mixture and press the remaining mixture firmly into the bottom of the prepared baking dish.
- Spread raspberry preserves evenly over the base crust.
- Sprinkle chocolate chips over the raspberry layer.
- Crumble the reserved oat mixture over the top as a crumb topping.
- Bake for 28 to 32 minutes, until the top is golden and edges are slightly crisp.
- Allow the bars to cool completely in the pan before slicing into 12 bars.
Notes
Let the bars cool fully or chill before slicing to avoid crumbling.
Use low-sugar preserves and dark chocolate for a lower-sugar version.
Swap in other fruit preserves like blueberry, cherry, or apricot for variation.
Add chopped nuts or almond butter to the base for extra richness and protein.
Store in an airtight container at room temp for 3 days or refrigerate for up to a week.
Bars can be frozen up to 2 months; thaw at room temp or microwave briefly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 14g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
