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Chocolate Covered Raspberry Oat Bars

  • Total Time: 50
  • Yield: 12 1x


A raspberry oat bar with a light buttery crust, a zesty fruit filling, and a drizzle of milk chocolate. These bars make a perfect spring time snack!


  • 1 cup whole wheat pastry flour*
  • 1 1/4 cup old fashioned rolled oats
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 6 Tbsp. coconut oil, melted
  • 1/4 cup honey
  • 3/4 cup raspberry jam
  • 1 tsp. lemon zest
  • 1/2 bar (50g) chocolate of your choice


  1. Preheat oven to 325F. Line an 8×8 baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Spray foil with cooking spray and set aside.
  2. In a large mixing bowl, combine flour, oats, baking soda, and salt. Add honey and coconut oil, mixing well to ensure that the oil is evenly distributed.
  3. Reserve 1/2 cup of the oat mixture. Transfer the remainder of the mix into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down tightly and evenly distributed.
  4. Spoon jam into a small bowl and mix in the lemon zest. If jam is too thick or cold to spread easily, pop it into the microwave for a few seconds to warm it up.
  5. Use a spatula or knife to spread the jam over top of the pressed oat mixture, making sure to only go within 1/4 of the edge to prevent the jam from burning. Sprinkle the reserved oat mixture over the layer of jam, pressing down lightly to ensure that it stays in place.
  6. Bake for 35-40 minutes until the top turns a light golden brown. Remove from oven and allow to fully cool in pan before cutting into bars.
  7. Melt chocolate in the microwave in intervals of 20 seconds, stirring regularly to ensure it doesn’t burn. Once fully melted, use a spoon to drizzle chocolate over the bars and transfer them to the fridge for ~15 minutes to allow the chocolate to set.


  • * can sub with all-purpose flour or gluten-free flour
  • Prep Time: 10
  • Cook Time: 40

Keywords: chocolate, oatmeal bars, raspberry oatmeal bar, recipe, healthy