Mango-Butter Raspberry Oat Bars (Vegan, Gluten-Free)

These vegan and gluten-free oat bars are just sweet enough to be dessert, but work best as breakfast. They are a little crumbly, but the mango-butter keeps them gelled in the nicest way. The raspberries add a tart touch. Give yourself a day to make the Mango Butter and chill it overnight before using.


1 1/2 cup gluten-free oats
1/4 cup white rice flour
1/4 cup coconut flour
1/2 cup garbanzo bean flour
1 tablespoon tapioca starch
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1/2 cup applesauce
3/4 cup frozen raspberries
1/4 cup coconut oil, melted
1/2 cup maple syrup
1/2 cup homemade mango butter (see recipe here)


Spray an 8×8 pan with coconut oil and preheat oven to 350.

In a bowl, mix together oats, flours, starch, soda, cinnamon, nutmeg, and salt. Add all other ingredients, except the mango butter. It will look like this:



Press the mixture down into the pan firmly so that it’s flat, reserving 1/2 cup of the mixture.

Spread the mango butter over the pressed mixture and then crumble the remaining mixture over the top.

Bake for 28-30 minutes.

Let cool in the pan. Cut once cooled.



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