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Nothing beats these fruity morning squares when you want something quick to grab or a sweet afternoon pick-me-up. The hearty oat bottom paired with sweet-tart berries creates a bar that's both comforting and wholesome. Whip up a pan on the weekend and you'll start each day of your week with a smile.
I first baked these when my little one got fussy about eating breakfast. These days he helps me sprinkle the topping and always makes sure to taste the batter from the spoon.
Ingredients
- Old fashioned oats: they give you that wonderful bite and texture. Don't use quick-cooking ones.
- All purpose flour: provides the foundation. Go for a coarser grind to add some rustic charm.
- Brown sugar: adds a mellow sweetness. The dark variety brings more depth from its higher molasses content.
- Baking soda: creates that perfect airy texture.
- Sea salt: brings out every flavor and cuts through sweetness.
- Ground cinnamon: adds cozy warmth. Saigon or Ceylon types smell amazing when baked.
- Sliced almonds: bring a nice snap and nutty flavor. Get them from bulk sections for maximum freshness.
- Unsweetened coconut flakes: add natural sweetness. The bigger flakes work better texturally.
- Coconut oil: holds everything together with a hint of tropical taste. Try to get unrefined virgin oil.
- Raspberries: star of the show. Works with fresh in peak season or frozen year-round. Don't defrost if using frozen.
- Honey: naturally sweetens and pairs wonderfully with the fruit. Try finding something local if you can.
- Cornstarch: thickens the berry mixture so it's not runny. Make sure to mix well to avoid clumps.
- Almond extract: enhances the raspberry flavor. Stick with real extract rather than artificial versions.
Instructions
- Get Everything Hot and Ready:
- Heat your oven to 350°F. Put parchment in an 8×8 baking dish and rub it with coconut oil so your bars come out cleanly.
- Create the Base and Crumble:
- Throw oats, flour, brown sugar, baking soda, salt, cinnamon, almonds and coconut into a big bowl. Mix them thoroughly to spread everything around. Pour melted coconut oil in and stir until you see it clumping together.
- Make the Berry Middle:
- In another bowl, mix raspberries, honey, cornstarch and almond extract. Stir gently so berries stay whole but get coated. Check that cornstarch is completely mixed in for a smooth filling.
- Build Your Bars:
- Push about 2/3 of your oat mix firmly into the pan bottom. Work it into all corners with your fingers. Layer all the raspberry filling on top, covering every bit of the base.
- Top It Off:
- Sprinkle the leftover oat mixture over the berries. Press lightly so it sticks but leave it chunky for a nice crunchy top.
- Cook Until Done:
- Bake in the middle of your oven for about 30 minutes. Look for a gold color and bubbling fruit around the edges. Let them cool completely before cutting so they don't fall apart.
I can't wait for that magic moment when the bars have just cooled but still hold a touch of warmth. My boy always asks for extra crumble topping because he loves sneaking bits of it before breakfast as his little treat.
Storage Tips
These bars stay good in a sealed container on your counter for a couple days. After that, stick them in the fridge where they'll last about five days more. For longer storage, cut them up, wrap each one, and freeze them. They thaw quickly for rushed mornings.
Ingredient Substitutions
Try using blackberries or blueberries instead of raspberries. You can switch almonds for chopped walnuts or pecans too. Need gluten-free? Just use a cup-for-cup GF flour mix. Want it vegan? Sub agave for honey, though it'll taste slightly different.
Serving Suggestions
Pop a square in the microwave for a few seconds and add a dollop of Greek yogurt for a heartier breakfast. They're great in lunch boxes or as snacks after school. We sometimes crumble them over ice cream in summer for a quick dessert.
Cultural and Seasonal Context
These fruit squares come from traditional American farmhouse cooking where baking with seasonal fruit was common practice. Go for fresh berries in summer when they're at their peak. In colder months, frozen berries bring a bit of brightness to dark mornings.
Seasonal Adaptations
Switch to juicy peaches or plums in late summer. Add some lemon zest when spring arrives for extra freshness. When fall comes around, throw in more cinnamon and some nutmeg for that cozy vibe.
Success Stories
I brought these to a friend gathering and they vanished within minutes. My neighbor grabbed the recipe and now takes them to every community event. They're also fantastic for making ahead during busy holiday times.
Freezer Meal Conversion
Make twice as much and use a 9×13 pan instead. Cut them up and freeze them with parchment between layers. This way you can grab just one whenever you want something sweet.
Have fun making these berry squares and savor how they brighten your mornings. I bet they'll soon become a staple in your home just like they are in mine.
Common Recipe Questions
- → Can I use frozen raspberries for the filling?
Absolutely! Fresh or frozen raspberries both turn out great. When using frozen ones, just toss them in straight from the freezer—mix them with the honey, cornstarch and almond extract as the recipe says.
- → What can I substitute for coconut oil?
Regular melted butter works perfectly in place of coconut oil. It'll give a slightly different taste but will keep the texture just right.
- → How do I ensure the bars hold together?
Don't rush the cooling process! Let them sit in the pan until completely cool. This helps them firm up so they won't fall apart when you cut them.
- → Are there nut-free options for this bar?
You can totally make these without nuts. Skip the almonds completely and swap out the almond extract for vanilla extract instead.
- → How should I store these breakfast bars?
Keep them in a sealed container at room temperature and they'll last about 2 days. For longer freshness, stick them in the fridge.