Allergy Associates of La Crosse / Recipes / Raspberry Oatmeal Breakfast Bars

Raspberry Oatmeal Breakfast Bars

Yields 12 servings


  • 1 cup whole wheat flour or gluten-free substitute
  • 1 cup old fashioned oats
  • 1/2 cup all-purpose flour or gluten-free substitute
  • 1/2 cup coconut flakes, unsweetened
  • 1/2 cup brown sugar, packed
  • 1/2 tsp. nutmeg, ground
  • 1/4 tsp. salt
  • 1/2 cup coconut oil, melted
  • 2 large egg whites
  • 6 oz. raspberries, fresh


  1. Preheat the oven to 350°F. Set aside a 9x9 baking dish lined with parchment paper.
  2. In a large bowl mix the flour, oats, and coconut. Next add the brown sugar, nutmeg, and salt and whisk until thoroughly mixed.
  3. Add the coconut oil and egg whites and stir until a dough forms.
  4. Press 1/4 of the mixture on the bottom of the baking dish. Set aside the remaining 3/4 of the mixture.
  5. Mash the raspberries in a small bowl until pureed. Pour the raspberry puree evenly over the batter.
  6. Crumble the remaining batter on top of the raspberry puree. Bake for 30 minutes or until golden brown.
  7. Remove from oven and let cool for 10 minutes then remove from the baking dish.
  8. Allow the bars to cool completely before cutting into 12 bars. Serve immediately or store in the refrigerator until serving.

Nutrition per serving: 220 calories, 27 g carbohydrates, 11 g fat, 4 g fiber, 4 g protein, 60 mg sodium, 9 g sugar.

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