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Vanilla Raspberry Chia Baked Oat Bars

Soft, chewy vanilla oat bars studded with jammy raspberries and a gentle crunch of chia seeds and almonds.

Vanilla Raspberry Chia Baked Oat Bars

Ingredients

  • 1⅓ cups110 gOld-fashioned rolled oats
  • 1 cup120 gRaspberries
  • ⅔ cup sliced100 gBananamashed
  • 1 large50 gEggsbeaten
  • 3½ tbsp (50 ml)60 gAlmond milk, unsweetened
  • 3 tbsp whole25 gAlmondschopped
  • ½ oz15 gChia seeds
  • 1 tbsp25 gHoney
  • 2¼ tsp10 gCanola oil
  • 1½ tsp6 gVanilla extract
  • ¾ tsp3 gBaking powder
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 350°F (175°C) and lightly brush an 8-by-4-inch loaf pan with about a quarter of the canola oil, keeping the remaining three quarters for the batter.
  2. In a large bowl, stir together the oats, the chia seeds, the chopped almonds, the baking powder and the salt.
  3. In a second bowl, whisk the mashed banana, beaten egg, almond milk, honey, vanilla and the remaining three quarters of the canola oil until smooth.
  4. Pour the banana mixture into the oat and chia seed mixture and stir until evenly moistened, then let it sit 5 minutes so the chia seeds and oats soak up some liquid.
  5. Gently fold in the raspberries, keeping some whole.
  6. Spread the batter evenly in the oiled pan and press it down lightly.
  7. Bake 25 to 30 minutes, until the top is golden, the center is set and a toothpick comes out clean (the egg-bound center should reach 160°F (71°C)).
  8. Cool in the pan on a rack for at least 20 minutes, then cut into 4 bars.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Egg, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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