Hangry Miss

  • Latest Recipes
  • About HangryMiss
  • Using This Site
menu icon
go to homepage
  • Latest Recipes
  • About HangryMiss
  • Using This Site
search icon
Homepage link
  • Latest Recipes
  • About HangryMiss
  • Using This Site
×
Home » Sweet

Raspberry Oat Bites

Published: Jan 26, 2023 · Modified: Feb 1, 2023 by Lisa Russo

Spread the hangry love....

These chewy raspberry oat bites are a great balance of tart and sweet, healthy and indulgent. Mouth-wateringly good!

The hefty amount of raspberry fruit makes this slice so vibrant and pretty. The fruit gets a bit gummy and jammy. Toasty nubbly oats and wholemeal flour stop this being purely dessert. Dark brown sugar and butter make it ultra delicious.

These raspberry oat bites make a clever use of the same mix two ways:

  • becomes a crisp/chewy base when compacted down and ‘blind baked’
  • creates a streusel topping when sprinkled loosely on the raspberry filling. It mingles with the fruit for delicious crumble vibes

Side view of oat bites, showing edge of one and cut portion of another, the layer of raspberry visible.
Jump to Recipe Print Recipe

You can cut these into 16 slices, or up to 64 bite-size pieces, which works well for a picnic or the kids’ lunchboxes. I reckon the half kilo of fruit in these makes it OK to eat lots of bites?

Adapted slightly from Smitten Kitchen’s 'Raspberry Breakfast Bar' recipe. I've substituted plain flour for wholemeal, removed the butter from the fruit filling and both the raising agents from the crust and topping mix.

🥘 Ingredients

Rolled oats - it's important to start with whole (rolled oats). We process them with other ingredients. They end up looking like quick oats. If you start with quick oats, you’ll end up with oat flour

Raspberries - I’ve only ever used frozen raspberries for this – so much cheaper and easier. You can enjoy this slice all year round. If you’re lucky enough to have a glut of fresh raspberries you need to use up in a hurry, go ahead and use them. Please don’t buy them especially for this recipe though!

Raspberries not your thing?

You could substitute with the same weight of any berry or combination of berries. Depending on how sweet they are, you may want to adjust your sugar content. For the same level of sweetness, you’d add less sugar if using strawberries, or more if using rhubarb.

Whole uncut raspberry slice on baking paper on a cooling rack.

If you like fruit-based sweet treats, check out my Dutch Apple Cake. It features thinly sliced apple on a thin cake base, sprinkled with cinnamon sugar.

📖 Recipe

Slice cut into small rectangles on a wooden chopping boards. Some loose crumbs around the edge.
Print Recipe
These raspberry oat bites make a clever use of the same mix two ways:
- becomes a crisp/chewy base when compacted down and ‘blind baked’
- creates a streusel topping when sprinkled loosely on the raspberry filling. It mingles with the fruit for delicious crumble vibes
This recipe makes 16 bars, or up to 64 smaller bite-size pieces.
Use frozen raspberries (no need to defrost first).
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Servings: 64 'bites'
Author: Hangry Miss

Equipment

  • Baking dish, (around 23x32cm)

Ingredients

Crust & Topping

  • 170 g cold unsalted butter
  • 190 g wholemeal flour
  • 190 g dark brown sugar
  • 120 g rolled oats
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon

Raspberry Filling

  • 50 g dark brown sugar
  • zest of a lemon
  • ½ teaspoon ground cinnamon
  • Tablespoon plain flour
  • 500 g frozen raspberries

Instructions

  • Preheat Oven – to 180°C
  • Prepare Pan - line a 23x32cm rectangular pan with baking paper, extending over two opposite sides. This way you'll be able to easily remove the slice after.
  • Make Base/Topping – put roughly cubed butter in the food processor with the flour, sugar, oats, salt and cinnamon. Pulse briefly to form a clumpy mixture.
    190 g wholemeal flour
    190 g dark brown sugar
    120 g rolled oats
    ¾ teaspoon salt
    170 g cold unsalted butter
    ½ teaspoon ground cinnamon
  • Reserve Topping – take out 240g (about 1 ½ cups) of the mix. Put this in a covered bowl in the fridge for later (this will be the topping).
  • Base – empty the rest of the mix into the pan. Spread out lightly with your fingertips first, then press down to form a thin even layer that covers all the baking paper. Wet hands make light work of this.
  • Bake- uncovered, until golden brown, around 12 minutes. Take out of the oven and set aside while you assemble the filling.
  • Filling – mix the sugar, lemon zest, cinnamon and flour in a large bowl. Tip in the frozen raspberries and combine gently with a flexible spatula. Use your hands to break apart any big clumps of raspberries.
    50 g dark brown sugar
    zest of a lemon
    ½ teaspoon ground cinnamon
    Tablespoon plain flour
    500 g frozen raspberries
  • Fruit Layer – tip in the fruit to make a thin layer. Shake the pan to distribute evenly. You might want to move around some of the bigger pieces of fruit for even appearance.
  • Top – using your hands, sprinkle the reserved topping over the raspberries. Don’t press down.
  • Bake - for around 30 minutes, turning pan halfway through the cooking time. Topping should turn golden brown. Transfer the pan to a cooling rack to cool completely. Pull the loose edges of the baking paper tight in opposite directions to lift the slice out the dish. Lay on a cutting board to slice.

Notes

Leftovers

These need to be stored cool rather than at room temperature. They'll keep well in the fridge for up to 5 days or freezer for up to 3 months.

😋 Other Sweet Bites To Try

  • A stack of rock road pieces - chocolate studded with pink and white marshmallows and flecks of green.
    Mint Rocky Road
  • Stack of four brownies sprinkled with salt.
    Dark Chocolate Brownies
  • Sugar-crusted blueberry muffins cooling on a rack.
    🫐Blueberry Muffins

More Sweet

  • Slices cut from a banana cake loaf and smothered in butter.
    🍌Banana Cake
  • Custard being poured over a whole steamed pudding.
    Syrup Steamed Pudding
  • A tall stack of buttermilk pancakes. There is some melted butter at the top and maple syrup drizzled all over.
    Buttermilk Pancakes
  • Bundt tin-shaped glossy sticky date pudding on a white platter in a puddle of butterscotch sauce.
    Sticky Date (Toffee) Pudding

Comments Cancel reply

Your email address will not be published. Required fields are marked *

me using a pasta machine with one of my sons.

Hello! I'm Lisa. I’m the recipe developer, cook, photographer, and author behind Hangry Miss. I am a genuinely angry/often hungry person, who finds it convenient to blame my Sicilian parents for both attributes.

More about me →

Popular Recipes

  • Top view of bronzed chicken pieces in a red baking dish with thinly sliced lemon slices nestled amongst them.
    Braised Chicken Thighs with Lemon and Sage Brown Butter Sauce
  • Paella in a pan scattered with chopped fresh parsley and lemon wedges.
    Low FODMAP Paella
  • Bird's eye view of the finished pilau on a big white platter scattered with coriander leaves.
    Chicken Pilau (Pulao)
  • A single glossy bronzed lamb shank sitting upright in a bed of mashed potato.
    Maple and Orange-Glazed Lamb Shank Braise
  • Overhead view of a whole beef cheek atop a bed of mashed potato. with baby carrots and steamed green beans on a white plate.
    Beef Cheeks in Red Wine
  • Square blue bowl containing orange mashed veg with a square of melting butter on the top.
    🧡Carrot, Sweet Potato, Swede and Pumpkin Mash
  • A stack of rock road pieces - chocolate studded with pink and white marshmallows and flecks of green.
    Mint Rocky Road
  • Big slice of chocolate cake with a gold fork inserted ready to take a bite. The whole cake is in the background.
    Chocolate Cake

Footer

↑ back to top

  • Privacy Policy

Copyright © 2025