These raspberry crumble bars are bursting with sweet and tangy flavor. They take just 15 minutes of prep and are perfect for breakfast, a mid-afternoon snack, or dessert!
Line an 8-inch square baking dish with parchment paper and grease with coconut oil.
In a food processor, pulse rolled oats, flour, brown sugar, baking soda, and salt. Add coconut oil and pulse to create a crumbly texture.
Measure 1 cup of the oat mixture and set aside. Using your hands, spread and press down the remaining mixture onto the bottom of the baking dish. Bake for 10 minutes.
While the crust is baking, prepare the filling. In a separate medium-sized bowl, combine the raspberries, lemon juice, maple syrup, flour, cornstarch, and vanilla extract. Mix well.
Remove crust from the oven and spoon the raspberry filling over the crust, using a spatula to evenly spread and fill the corners. Evenly crumble the remaining oat mixture over the top.
Bake for 35 minutes or until the top begins to turn golden brown. Allow the bars to cool completely before removing from the pan.