Rainy Day Treat: Vegan Raspberry Bars

The sky was gray, the grass was green and the children were blue. No outside bike racing, tree climbing or trampoline jumping. But they weren’t blue for long because sometimes a rainy day calls mommy, movie and a most delicious treat. 

These Raspberry Bar treats were adapted from a Land O Lakes recipe. Yup a butter cookbook. I believe I picked it up at a garage sale a long time ago. I love cookbooks among other things and collect them as I go along. It’s fun to find good base recipes and tweak them here and there. This one is sweet and scrumptious. I find myself using a little bit less than 1/4 cup of maple syrup and have used strawberry preserves instead of raspberry. I'm sure any jam or jelly of your liking would work. Play around a bit. These lovely little bars are worth the trial and error. 

Vegan Raspberry Bars


1 1/4 cup oat flour (you can use whole wheat or substitute something else as well)

1/3 sugar

1/2 cup coconut oil


1/4 cup maple syrup

2 Tbs. oil (you can use coconut oil again here for an extra coconutty-flavor)

1/2 tsp. vanilla extract 

1 cup quick-cooking oats

1/2 cup sliced almonds


1 cup raspberry preserves 

Heat oven to 350°F. In small mixer bowl, combine all crust ingredients. Beat at low speed, scraping bowl often, until mixture is crumbly (1 to 2 minutes). 

Press onto bottom of greased 9-inch square baking pan. Bake 18 to 23 minutes, or until edges are lightly browned. 

Meanwhile, in medium saucepan, combine oil and maple syrup. Mix constantly until just warm. Stir in all remaining topping ingredients. 

Spread preserves over hot partially baked crust; spoon topping mixture over filling. Continue baking for 15 to 20 minutes or until edges are lightly browned. Let cool completely; cut into bars.