This recipe for Raspberry & SunButter Chocolate Oat Bars is easy to whip up and great for snacks or a mid-day treat.

Disclosure: This post is sponsored by SunButter. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible!

It's Spring Break over here, and I'm super thankful for that.

Amidst all the craziness that's going on in the world right now with the coronavirus.

My youngest has been getting really interested in helping me out in the kitchen.

He saw that the sun was out and told me, “Mommy, it’s time for you to work.”

Referencing the fact that I shoot all my photos in daylight and so when it’s a nice sunny day, I try to do my work then. He's SO THOUGHTFUL!

He’s also becoming more hands-on in the kitchen.

For these Raspberry & SunButter Chocolate Oat Bars, he helped me stir the melted chocolate and dump the oats into the bowl.

Wholesome ingredients

Super simple, delicious, and healthy – I love these quick oat and seed butter bars.

Oats make up the base layer, and the SunButter and thick chocolate layer is just an extra level of decadence.

Pop in some fresh raspberries and voila!

That tartness adds enough flavour to cut through the richness of the chocolate-SunButter layer.

Other recipes you may like

Be sure to try out these recipes:

Small-Batch SunButter Cookie Bars

SunButter Choux Nuts

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below.

Print Recipe

Raspberry & SunButter Chocolate Oat Bars

A healthy and delicious Raspberry & SunButter Chocolate Oat Bars recipe that's easy to whip up and great for snacks or a mid-day treat.

Prep Time30

Cook Time20

Total Time50

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 176kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Oat Base:

1 large egg
2 tablespoon coconut oil
1 teaspoon vanilla extract
1 tablespoon honey
1 ½ C rolled oats
½ teaspoon baking powder
pinch of sea salt

Filling:

¼ C dark chocolate chips
¼ C Organic SunButter
½ C fresh raspberries
1 tablespoon all-purpose flour

Topping:

½ C rolled oats
2 tablespoon coconut oil
1 tablespoon honey

Instructions

Preheat oven to 350°F/177°C. Prepare a 8" by 4" loaf pan by lining it with parchment paper. Set aside.
In a large bowl, beat together egg, coconut oil, vanilla extract and honey until combined. Stir in the rolled oats, baking powder and salt.
Press the oat mixture into the bottom of the loaf pan.
Bake at 350°F/177°C for 15-20 minutes, until lightly golden. Remove from oven and cool slightly.

For the filling:

In a microwave-safe bowl, add in the chocolate chips and microwave in 30 second increments until melted. Stir in the SunButter with a spatula.
Scoop the SunButter-chocolate mixture on top of the baked oat layer. Smooth the chocolate with an offset spatula.
In a small bowl, dust the fresh raspberries with 1 tablespoon flour. Place the dusted raspberries onto the chocolate layer.

For the topping:

In a small bowl, combine the oats, coconut oil, and honey. Use your hands to clump the mixture on top of the raspberries.
Place into the oven and bake for another 10 minutes.
Remove from the oven and let cool completely. Place into the fridge for at least 2-4 hours before slicing into bars or squares.

Notes

Can be wrapped tightly and stored in the refrigerator or freezer. If frozen, defrost overnight prior to consuming.

Nutrition

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!