Naturally Sweet Raspberry Bars
Prep time
Cook time
Total time
Naturally sweet raspberry bar cookies are perfect for breakfast or a late afternoon snack. The combination of dates, oats, pecans, and raspberries satisfies your sweet tooth without any added sugars. #sugarfree #52NewFoods
Recipe type: Healthy Desserts
Serves: 25 bars
  • 8oz pitted dates
  • 1 tablespoon lemon juice
  • 12 tablespoons unsalted butter, room temperature
  • 1 large egg, beaten
  • 1 ½ cups whole wheat pastry flour
  • 1 ¼ cups oats
  • ½ cup finely chopped pecans
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ¾ cup all natural raspberry jam, no sugar added
  1. Preheat the oven to 350F. Line a 9x9 baking pan with parchment paper.
  2. Using a food processor, combine the dates and lemon juice. Pulse until the mixture comes together into a heavy paste, about 2 minutes. Set aside.
  3. In the bowl of an electric mixer, cream the butter on medium speed until light and fluffy. About 3 minutes.
  4. Add the date paste and egg to the butter and beat on low speed, scraping down the sides of the bowl, until thoroughly combined.
  5. In a large bowl, combine the flour, oats, pecans, baking soda, ¼ teaspoon cinnamon, and salt. Whisk gently to combine. Add the flour mixture to the date mixture, mixing on low speed until the dough is just combined.
  6. Transfer ¾ of the dough to the prepared pan. Press the dough firmly into the pan to create the crust. Bake for 18 to 20 minutes, or until the crust is golden brown.
  7. Add the jam, spreading evenly with a knife to cover the entire crust. Using your fingers, evenly distribute the remaining crumbs of dough onto the jam. Sprinkle with the remaining ¼ teaspoon cinnamon.
  8. Bake for 18 to 20 minutes more, or until the crust is golden brown.
  9. Cool completely. Remove from the pan, then cut into bars.
Nutrition Information
Serving size: 1 bar Calories: 152 Fat: 7 Saturated fat: 4 Carbohydrates: 21 Sugar: 12 Sodium: 99 Fiber: 2 Protein: 2
Recipe by Jennifer Tyler Lee at