These berry oat bars have become my family’s favorite new grab-and-go breakfast or after-dinner treat. They come together really fast and have no refined sugar. Sweetened with maple syrup and coconut sugar so we can skip the refined sugar! The entire family will love this recipe!
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Berry Oat Bars – sweet enough without the refined sugar
My favorite way to sweeten breakfast treats is with maple syrup. It’s basically asking to be in all our morning food, right? The truth is that sugar is sugar. It’s empty carbs and should always be eaten in moderation. Maple syrup, though, is my favorite because of it’s lower amount of fructose.
I love this article about the benefits of maple syrup! Not only does it taste amazing, but there’s actual benefits to adding it to your favorite breakfast!
- Maple Syrup is good for Men’s health! It’s loaded with zinc, which plays a significant role in men’s reproductive health. Who knew??
- Maple Syrup helps boost energy! 1/4 Cup of maple syrup can provide you with up to 100% of your daily manganese needs.
- Maple Syrup helps regulate blood sugar levels. Moderation is always key when consuming sugars, but maple syrup is preferable to refined sugar and can actually help regulate insulin.
- Maple Syrup is loaded with antioxidants that can have strong anticancer properties.
According to an article on the Under Armor Blog, Kate Chynoweth says,
With a rich taste, lower glycemic index than white sugar and a low-fructose content, maple syrup has a well-deserved good rep as a sweetener. It contains small amounts of antioxidants, calcium, potassium and iron, and the mineral manganese, which contributes to healthy bone structure. Does this mean it’s healthy to eat syrup? Sadly, no. But there’s a good argument for choosing it over refined white sugar or agave.
https://blog.myfitnesspal.com/examination-healthier-sugar-alternatives/
Let’s make these berry oat bars!
Ok, now get ready, this recipe might take a whole 10 minutes to throw together. I love that all ingredients get mixed up in one bowl and you’re done! No special equipment or extra dishes to wash. I’m in love with this baking pan from Nordic Ware because it comes with a lid!
Melt your coconut oil in the same bowl you’re using to mix everything together (less dishes!). Once melted, throw all other ingredients in, except for the raspberry preserves, and mix until combined. You’ll have a slightly crumb-y mixture that holds together when you squeeze. Perfect!
Now, just press about 2/3 of the mixture into the bottom of the pan.
Spread your raspberry preserves, but careful not to go all the way to the edge. Leave a 1/2″ border around the outside, so the preserves don’t burn.
Lastly, crumble the remaining 1/3 of the mixture over the preserves and lightly press so the crumbs hold on and don’t fall off when you slice and serve.
Now bake, cut and serve! DONE!
Love this berry oat bar recipe? Try these other no-refined sugar breakfasts!
If you decide to give this recipe a try, be sure to snap a photo to share, tagging @theovenlight and #theovenlight on Instagram or Facebook!
Berry Oat Bars
Ingredients
- 1/2 C coconut oil melted
- 1 1/2 C all-purpose flour or gluten free substitute
- 1 1/2 C quick oats
- 1/3 C maple syrup
- 1/3 C coconut sugar or granulated
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 C raspberry preserves
Instructions
- Preheat oven to 350°F. Spray an 8×8 baking pan with non-stick spray. Set aside.
- Mix all ingredients in a large bowl, except for preserves.
- Using your hands press 2/3 of the mixture into the bottom of your pan until it’s even and relatively flat.
- Gently spread preserves, leaving 1/2″ around the outside. (The preserves will scald if up against the edge of the pan.)
- Using your hands, evenly crumble the remaining 1/3 of the mixture over the top of the preserves and lightly press so the crumbles stay in place after baking.
- Bake for 25-30 minutes on a center rack until lightly browned on top.
- Let cool in pan on top of a cooling rack. Cut and serve!
Notes
Just wondering about the preserves – don’t they have refined sugar in them? Also wanted to see nutritional info, like fat gms, etc. Thanks!
Hi Gayle! Yes, most jam or preserves has added sugar. To make this recipe sugar free, use preserves with no added sugar. I haven’t found a reliable system for giving the correct fat, carbs, sugars, etc., but I’m working on it! As soon as I find the right solution I’ll post it!
These are easy and so yummy! Use whatever preserves you have. I had some low sugar organic plum jam (made from the plums off our tree!) and it was amazing!
Sounds so good!
I don’t have coconut oil, would avocado oil work in its place?
Good question. Typically, you’d want to use an oil that is solid at room temp, otherwise it will likely still fall apart when cooled. You can use butter or shortening too.
Would it work with peanut butter instead of raspberry jam?
Great question! It should work just fine, however, it would probably stick in your mouth and feel glue-y without the help of some jam. Let me know how it goes!
Can you make this with rolled oats instead of quick oats,
Yes! I often used rolled oats and they work just as well.
Storage? Fridge? Counter?
These keep for up to a week in an air-tight container in the refrigerator.
I made this recipe and greatly anticipated eating it for breakfasts and dessert. It had such a chemical taste that we could not eat it at all. We didn’t finish even one bar. We had to throw it out. I suspect it is the coconut sugar. The recipe calls for 1/3 c. Is that correct? I checked the coconut sugar package for expiration date and it doesn’t expire until 2022. What can you suggest I do if I want to try this recipe again?
Hi Barbara, I’m so sorry it didn’t turn out great. The coconut sugar shouldn’t give you a chemical taste. I would assume it’s the baking powder. Be sure it’s just 1 tsp, or reduce to 1/2 tsp. I know the taste you’re talking about and it’s terrible! I hope this helps.
Hi Amy,
Hey I saw where someone asked if this recipe would work with peanut butter? You said it might make it
gluey. So I was thinking how about if you added the peanut butter and the jam? Kinda put a pb and Jelly
spin on it?
I love this idea! In fact, I love it so much, I just might have to try it and post it here. Stay tuned!
Could this be made in a cupcake tray? Would the cooking time change?
Hi Lisa,
I haven’t tried it in a cupcake tray, but I think that’s a great idea! The trick would be to make sure the jam doesn’t touch the side of the muffin tin since it will scorch, but I think it can be done, especially if you have an XL muffin tin. I would reduce the bake time by about 5 minutes, but you’d want to keep an eye on them. Let me know how it goes!
Amy
ive made these twice and they turn out so crumbly! any suggestions?
Hi Sophie! I’m sorry they’re so crumbly for you. You’ll want to ensure you’re pushing it down hard in the pan before layering the jam and the crumb topping. You can also add more maple syrup, 1 Tbsp at a time until it comes together when you squeeze it in your hand. I hope that helps!