These Raspberry Yogurt Bars offer a delicious harmony of tangy Greek yogurt, juicy fresh raspberries, and a buttery lemon-zest oat crumble. I like making them for brunch, a quick afternoon snack, or even a lighter dessert option. They’re simple to put together but always get compliments thanks to their pretty layers and fresh flavor. After a few hours in the fridge, the textures meld together beautifully—the creamy filling firms up just right, and the crumble gets even more delightful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all‑purpose flour
1 cup rolled oats
2/3 cup light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
Zest of 1 lemon
1 teaspoon vanilla extract
1 lb (about 450 g) Greek yogurt
2 tablespoons sugar
2 tablespoons cornstarch
10 oz (about 285 g) fresh raspberries
Directions
I start by preheating the oven to 350°F (175°C) and lining a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal. I also grease the exposed edges lightly.
In a large bowl, I mix together the flour, oats, brown sugar, baking powder, and salt. Then I add the softened butter and lemon zest, working it in with my fingers until I get coarse crumbs.
I press about two-thirds of that crumb mixture firmly into the bottom of the pan to make the base.
In another bowl, I whisk together the Greek yogurt, sugar, cornstarch, and vanilla until smooth, then gently fold in most of the raspberries.
I spread the yogurt mixture evenly over the crust, then top it with the remaining raspberries and the rest of the crumble mixture, pressing it down lightly so it sticks.
The bars bake for 30–35 minutes, until the top is golden and the center is set but slightly jiggly.
Once baked, I let them cool completely on a wire rack, then refrigerate for at least 2 hours before slicing.
Servings and timing
This recipe makes 16 bars.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Cooling + Chilling Time: 2 hours
Total Time: 2 hours 50 minutes
Calories: About 180 kcal per bar
Variations
I sometimes swap the raspberries for blueberries or a mix of berries, depending on what I have. If I want a slightly richer flavor, I add a couple of tablespoons of cream cheese to the yogurt mixture. For a nuttier texture, I’ve also stirred in a handful of chopped almonds or walnuts into the crumble topping. If I need a gluten-free version, I simply use a 1:1 gluten-free flour blend and certified gluten-free oats.
Storage/Reheating
I store the bars in an airtight container in the refrigerator for up to 5 days. The flavors actually get better after a day or two. I don’t reheat them—these are best served chilled or at room temperature. For longer storage, I freeze the sliced bars between layers of parchment paper in a freezer-safe container; they thaw beautifully overnight in the fridge.
FAQs
How do I know when the bars are done baking?
I look for a golden crumble topping and a center that is just barely jiggly. The bars will firm up as they cool and chill, so I avoid overbaking.
Can I use frozen raspberries instead of fresh?
Yes, I’ve used frozen raspberries in a pinch. I don’t thaw them first—just fold them in frozen to prevent the filling from getting watery.
What kind of yogurt works best?
I stick with full-fat or 2% Greek yogurt for the creamiest texture. Non-Greek yogurt is too thin and may not set properly.
Can I make these bars ahead of time?
Absolutely. I often make them the night before I plan to serve them. They hold up well and taste even better after chilling.
Why do the bars need to chill before cutting?
Chilling helps the yogurt filling firm up, making it easier to slice the bars cleanly. If I cut them too soon, the filling can be a bit messy.
Conclusion
These Raspberry Yogurt Bars with Lemon Zest Crumble are one of my favorite ways to enjoy seasonal fruit in a light, satisfying treat. Whether I’m bringing them to a brunch, enjoying one with my morning coffee, or serving them as a not-too-sweet dessert, they always hit the spot. With just the right balance of creamy, fruity, and crunchy, they’re a recipe I come back to again and again.
📖 Recipe:
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Irresistible Raspberry Yogurt Bars with Lemon Zest Crumble
- Total Time: 2 hours 50 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
These Raspberry Yogurt Bars feature a creamy Greek yogurt filling with fresh raspberries and a buttery oat crumble infused with lemon zest. Light, fruity, and satisfying, they make a perfect snack, breakfast, or dessert option.
Ingredients
1 cup all-purpose flour
1 cup rolled oats
2/3 cup light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
Zest of 1 lemon
1 teaspoon vanilla extract
1 lb (about 450 g) Greek yogurt
2 tablespoons sugar
2 tablespoons cornstarch
10 oz (about 285 g) fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving some overhang. Lightly grease the exposed edges.
- In a large bowl, mix the flour, oats, brown sugar, baking powder, and salt. Add softened butter and lemon zest, and work the mixture with your fingers until coarse crumbs form.
- Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form the crust.
- In a separate bowl, whisk together the Greek yogurt, sugar, cornstarch, and vanilla until smooth. Gently fold in most of the raspberries.
- Spread the yogurt mixture evenly over the crust. Top with the remaining raspberries and sprinkle the rest of the crumble mixture on top, pressing down lightly.
- Bake for 30–35 minutes, or until the top is golden and the center is set but slightly jiggly.
- Let the bars cool completely on a wire rack, then refrigerate for at least 2 hours before slicing.
Notes
These bars taste even better after a day in the fridge.
Use frozen raspberries in place of fresh if needed—do not thaw before using.
To make them gluten-free, substitute a 1:1 gluten-free flour blend and certified gluten-free oats.
Add a few tablespoons of cream cheese to the filling for extra richness.
Chopped almonds or walnuts can be added to the crumble for a nutty texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
