White chocolate Peanut butter raspberry oat bars

raspberry oat bars

I made these bars on a complete whim for Easter. I thought it would be nice to do something fruity as opposed to chocolate and this definitely hit the spot. The tartness/sweetness of the raspberries pairs nicely with the white chocolate flavor of the peanut butter!

Peanut butter raspberry oat bars – gluten free, dairy free, vegan


– 2 cups mashed raspberries
– 1 tbsp liquid sweetener of choice
– 2 tbsp chia seeds

Oat base
– 1 1/2 cups oats (I used @purely_Elizabeth oatmeal which is gluten free)
– 1 tsp baking powder
– 3/4-1 cup peanut butter and co. white chocolate wonderful peanut butter, melted (or another peanut butter would work fine)*

*I have seen this peanut butter at meijer, kroger, and target! the website also offers a ‘store locator’ option so you can find it near you. I have seen it cheapest at meijer, though.

Prepare your filling by first softening your raspberries (I microwaved mine) then adding the rest of the ingredients for the filling. Set aside. Soften your peanut butter then add the rest of the oat base ingredients and mix well until combined. Line a loaf pan with aluminum foil and preheat oven to 350 degrees. Layer half off the oat base into the bottom of your pan and press firmly into your pan. Layer your filling on top of the bottom oat layer then layer the rest of the oat base on top. Bake for 20 minutes. Let cool before serving.


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