Raspberry Almond Oat Squares. A raspberry-filled, slightly crumbly, shortbread-based treat that comes together quickly and totally satisfies any sweet craving.
About these raspberry almond oat squares
These raspberry almond oat squares are SO GOOD. Capitalization-good.
I made these last week and decided they’d be great to store and popped them into our deep freeze. I planned to bring them out as needed over the holidays for last-minute entertaining. Very good intentions…only, the deep freeze happens to be on my way to the laundry and the pull of these raspberry-loaded squares is just too much to resist (read: little to no willpower).🤷♀️
At the rate I’m going, I’ll definitely need to whip up another batch for the holiday festivities begin.
These squares are super simple. The base is buttery shortbread, with lovely bits of ground almonds and large flakes of rolled oats.
For the filling, mash 1 cup of frozen raspberries with a beaten egg, and sugar. So simple, and it makes the best, easiest filling. So stock up on frozen berries — ok?
How to make raspberry almond oat squares
Raspberry Almond Oat Squares
Ingredients
Almond Oat Shortbread Base
- 1/2 cup almonds ground in a food processor
- 3/4 cup rolled oats I use large rolled oats, but quick oats work just as well
- 1 cup all purpose flour
- 1/2 cup sugar
- 3/4 cup butter
Raspberry Filling
- 1 cup frozen raspberries
- 1 egg
- 2 tbsp flour
- 1/2 cup sugar
Instructions
- Preheat oven to 350 degrees and prepare an 8 x 8 inch baking dish—grease with butter and line with parchment paper.
- In a small food processor, pulse almonds until small and coarse.
- In a large mixing bowl, combine flour, sugar, almonds, and oats. Cut in butter with a pastry cutter or a fork until well combined. Hands also work well (just saying).
- Spread 3/4 of the shortbread mixture evenly over the bottom of the lined baking dish, firmly pressing it into the bottom using fingertips or a flat spatula.
- In a medium sized mixing bowl, beat egg and stir in raspberries, flour and sugar. Mix and mash until combined. Pour evenly over almond shortbread base.
- Crumble the remaining shortbread mixture over the raspberry filling.
- Bake at 350 for 40-45 minutes, or until the top crumble just begins to turn golden.
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Just made these bars this evening and my apartment smells amazing!! I ended up using fresh strawberries and it worked out well. My only feedback on this recipe is that it didn’t specify if the butter should be cold or not. I used cold butter however I think it needs to state room temperature butter. My shortbread was very crumbly and didn’t stick together in clumps like yours did. Otherwise, great little treat to have throughout the week!
Thanks!
Thanks for your feedback Tamara! Glad you enjoyed them! I used cold butter but will batch test with room temperature butter to see how that works out:))
I haven’t tried this recipe yet but it sounds delicious!
Could another type of flour be used to turn this into a gluten free bat? What kind of flour would you suggest?
Thank you.
Hi Terry! They ARE super yummy:) For the flour, I would try a mixture of almond, oat, and coconut flour——that’s my preferred gluten-free mix. You could also probably swing just using almond flour, as the recipe only calls for one cup, and ratio-wise, the flour isn’t that prominent. If you try a G-F version, let me know! xo Bri