Raspberry-Oat Streusel Bars

These good-for-you snack bars take just 15 minutes to prepare.

by Jamie Vespa, R.D. Recipe Developer

Maintaining a stable GI tract is important to help protect against UC symptoms. These bars contain fiber from whole grains and berries, which feed beneficial gut bacteria and help maintain a healthy intestinal lining. They're tasty, too! Get the scoop on how we developed our UC Cooking Club recipes!

Total Time
1 hr


  • 2 cups fresh raspberries
  • 3 Tbsp. pure maple syrup
  • 2 Tbsp. corn starch
  • Cooking spray
  • 1 ½ cups old-fashioned rolled oats
  • 1 cup white whole-wheat flour
  • ¾ cup coconut sugar (or brown sugar)
  • ¾ tsp. kosher salt
  • 5 Tbsp unsalted butter, melted
  • 3 Tbsp. extra-virgin olive oil
  • 1 tsp. vanilla extract


    1. Combine raspberries, maple syrup, corn starch, and 3 Tbsp. of water in a medium saucepan. Bring to a low boil, mashing berries to break them down. Reduce heat to medium-low; cook until thickened, about 5 minutes. Remove from heat, and let cool slightly.
    1. Preheat oven to 350°F. Coat an 11- x 7-inch baking dish with cooking spray. Combine oats, flour, coconut sugar, and salt in a medium bowl. Stir in butter, oil, and vanilla. Reserve ⅔ cup oat mixture.
    1. Spread remaining oat mixture in an even layer in prepared dish; firmly press down. Spread raspberry mixture evenly over the top, and sprinkle remaining oat mixture over raspberries. Bake until lightly browned, about 35 minutes. Cool completely on a wire rack. Slice into 16 squares. Store in an airtight container up to 3 days.

Nutrition Info

Per Serving: 165 calories; 7g fat; 2g saturated fat; 10mg cholesterol; 91mg sodium; 24g carbohydrate; 3g fiber; 2g protein; 12g sugar; 18mg calcium; 1mg iron; 61mg potassium
Jamie Vespa, R.D.
Meet Our Writer
Jamie Vespa, R.D.

Jamie is a registered dietitian, nutrition and food journalist, and digital influencer who operates the health-centric food blog and social media accounts, Dishing Out Health. She's the former Assistant Nutrition Editor at Cooking Light magazine. Prior to that, Jamie worked as a Clinical Nutrition Specialist with a focus on counseling organ-transplant recipients at a hospital in Tampa. She completed both her undergraduate dietetics degree and graduate clinical nutrition degree at Florida State University. Jamie lives in Denver.