Gluten and Dairy Free Raspberry Breakfast Bars

serves / makes 9
10 prep time
35 mins cooking time


For the bars:

  • 190g gluten free self raising flour
  • 190g brown sugar
  • 120g gluten free oats
  • 2 teaspoons ground cinnamon
  • 170g dairy free spread

For the raspberry filling:

  • 450g raspberries
  • 50g brown sugar
  • juice and zest of one lemon
  • 1 teaspoon ground cinnamon
  • 2 tablespoons gluten free plain flour
  • 30g dairy free spread, melted


  1. Preheat the oven to 180 oC
  2. Grease and line a 8″ by 8″ cake tin
  3. Mix together the flour, brown sugar, oats and cinnamon in a large bowl
  4. Rub in the dairy free spread
  5. Press half the mixture into the bottom of the cake tin
  6. Bake for 15 minutes
  7. Mix together the raspberries, brown sugar, kimono juice and zest, cinnamon, flour and melted dairy free spread
  8. Pour over the base and top with the remaining oat mix
  9. Bake for 35 minutes
  10. Allow to cool completely and cut into bars