Raspberry Breakfast Bars

I absolutely love a recipe that I can make ahead of time and then eat for days! These breakfast bars so fit that bill. With minimal active time and great flavor, I make them all of the time. Friends, I even made them for my brunch event a couple months back. With the super yummy ingredients from my friends and event sponsors at FreshDirect and a little magic in the kitchen, it’s hard not to be obsessed with these. You will love! Happy baking, happy mornings and happy eating!

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COOK TIME: 25 minutes

BAKE TIME: 40 minutes

COOL TIME: 1 hour

TOTAL TIME: 2 hours, 5 minutes


12 (Depending on how big you cut them)


Fresh Raspberries (18 Oz)

Pure Vanilla Extract (1 Tsp)

Lime (1)

Cornstarch (3/4 Tsp)

Old-Fashioned Oats (1/2 Cup)

All-Purpose Flour (3/4 Cup)

Baking Powder (1/2 Tsp)

Salt (2 Tsp, Divided)

Almonds (1 1/2 Cups, Divided)

Coconut Sugar (1/3 Cup)

Ground Nutmeg (1 Tsp)

Unsalted Butter (4 Oz, Room Temperature)

Sweetened Shredded Coconut (7 Oz)

Semi-Sweet Chocolate Chips (1/2 Cup)



Wooden Spoon

Zester (Or Microplane)

Food Processor

8”X8” Baking Dish

Parchment Paper

Rubber Spatula

Cutting Board

Chefs Knife

  1. TO MAKE YOUR RASPBERRY FILLING. combine your raspberries, 1 1/2 cups of water, 2 tbsp of juice from your lime, your vanilla extract and 1/2 tsp of your salt in your saucepan.

    Turn your heat to high and bring your mixture to a boil. Once boiling, lower to a simmer.

    Put your cornstarch in a cup and, using a spoon or mini spatula, a add in a drop of water at a time while continuously mixing until your cornstarch is fully dissolved. 

    Using your wooden spoon, mix your diluted cornstarch into your raspberry filled saucepan.

    Let your raspberry mixture simmer until your berries have broken down and your water has evaporated.

  2. TO MAKE YOUR CRUST. preheat your oven to 350°.

    Line your baking dish with 2 sheets of your parchment paper. Lay one over the other so that they form an X with extra left to hang over the side of your baking dish. (this cross method will ease the process of lifting your breakfast bars out of your baking dish when they are ready)

    Combine your oats, flour, baking powder, nutmeg, 1 tsp salt and 1 cup of your almonds in your food processor.

    Pulse until your almonds are finely ground—about 1 1/2 minutes.

    Add in your butter and coconut sugar and continue to pulse until fully combined.

    Transfer your oat mixture into your baking dish.

    Spread it evenly across making sure to pack it in as flat as possible leaving no holes. (I’ve wrapped a small notebook in a ziplock and used as a flat surface to pack it in evenly. Really most small flat surfaces will help this process)

  3. TO MIX IT ALL TOGETHER. pour your raspberry mixture over your oats layer in your baking dish. Use your rubber spatula to spread it into an even layer.

    Evenly sprinkle your shredded coconut over your raspberry filling.

    Roughly chop your remaining almonds.

    Sprinkle your almonds and chocolate chips over your shredded coconut.

    Zest 1/2 tsp of your lime over your dish.

    Sprinkle 1/2 tsp evenly over your dish.

    Bake till the edges of your coconut are lightly browned—about 40 minutes.

    Let cool before cutting—about 1 hour.