Vegan Oat and Raspberry Crumble Bars

by | September 30, 2019

If you’re craving the ultimate oat filled snack wait ‘til you taste these magnificent vegan oat bars.

Each square is perfectly crumbly with a delicious tart raspberry jam in the middle that pairs nicely with the natural sweetness of ripe bananas.

Created by Sam and Phil Morris of The Cook And Him, this recipe is great for a weekend breakfast or an after-school snack for the kids.

Oat and Raspberry Crumble

Vegan Oat and Raspberry Crumble Bars


Raspberry Jam

  • 500g fresh or frozen raspberries
  • 1/2 lemon – grated zest and juice
  • 2-3 tbsp maple syrup
  • 2 tbsp chia seeds


  • 2 large ripe bananas (the blacker the skin the better!)
  • 1 1/2 cups rolled oats
  • 1 1/2 cups quinoa flakes
  • 1 1/2 tsp baking powder
  • 1/4 cup coconut sugar
  • 1 tbsp almond butter
  • 1 tsp cinnamon
Crumble Bars 2


  1. Start by making the jam.  Put the raspberries, maple syrup, lemon zest and juice into a heavy-based saucepan (this helps lessen the chance of it burning if you forget to stir it frequently!)
  2. Over a low-medium heat, gently bubble for 10 minutes till the fruit is very mushy, stirring frequently
  3. Add the chia seeds and bubble for a further 5 minutes.  Set aside to cool slightly
  4. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line a 7 x 9 baking tin or dish with parchment, covering the base and up the sides
  5. For the bars, mash the bananas in a large bowl
  6. In a blender or food processor blend, just the oats to a fine(ish) powder then stir into the bananas with the quinoa flakes, baking powder, coconut sugar, almond butter and cinnamon
  7. Reserve approximately 1/3 of the mixture and spread the rest across the bottom of your prepared tin, pushing out to the sides and corners, smoothing the top
  8. Spread over 3-4 tbsp of the raspberry jam then crumble over the remaining bar mixture, scattering evenly over the top.  It’s quite a wet ‘dough’ so you’ll more likely drop clumps of it onto the jam than actually crumble it!
  9. Bake for 30 minutes then cool completely before cutting into bars


  • Cut smaller pieces for little ones
  • Makes more jam than actually needed to make the bars. Spread the extra on hot toast or feel free to halve the jam recipe. 

You can find this recipe and more at The Cook And Him, as well as on their Instagram.


Leave a Comment