Raspberry Pecan Oat Bars
When I close my eyes and breathe in the sweet burst of raspberries, I’m instantly taken back to those warm late summer afternoons in my childhood backyard. I can see the sun streaming through the rows of raspberry bushes, the gentle tug of the raspberry bush as I picked one more berry, and the soft laugh of my mom as she nudged me along. Those were the days when raspberries weren’t just food—they were joy.
As a child, I used to pick raspberries in my yard with my mom. After gathering handfuls of ruby-red jewels, I’d mash them up with a fork, washing the little berry-juice stains on my fingers, and we’d dream up ways to turn them into something delicious. Or just eat the smashed jam. One of my favorite creations? A rustic, hearty raspberry bar—sweet, nutty, rich with pecans and bursting with those sun-warmed raspberries.
Nowadays, as I expereince my own motherhood journey, I’m deeply focused on creating lasting core memories—those food-filled moments that linger in the heart, long after the last crumb is gone. Just like my mom with me, I want my children to feel the sunlight through the trees, to taste the freshness of a berry right off the bush, and to know that the simple act of baking together can become a treasured memory.
So today I’m sharing a healthier take on that childhood favorite. This recipe has no refined sugar, artificial sweeteners. Just whole ingredients, warm laughter, and a deep nod to the past—so you can enjoy these bars with your family, and maybe one day your kids will pick raspberries, mash them up, and remember you, too.
🌿 Why This Recipe Means So Much
Nostalgic foods have a magical power—they don’t just satisfy hunger, they transport us. A simple bite can take you back to your childhood backyard, to the feel of summer sun on your skin. For me, raspberries will forever be a core memory of childhood: the gathering, the joy, the transformation into something sweet.
Now, making raspberry-pecan bars with my kids isn’t just about dessert—it’s about saying: This is how we make memories. This is how we pause, together.
And the best part? We’re doing it in a way that aligns with our values: wholesome, nourishing, intentional.
💬 Tips & Reflections
- Bonding over Berry picking: Just like my mom and I, let your little helpers pick the raspberries if you have bushes, or simply pick at the store together and feel the ritual.
- Texture matters: The pecans add a satisfying crunch that calls back to childhood—those little surprises in the first bite.
- Whole-food swap: By using pecans, dates and maple syrup instead of refined sugary mixes, you create something your body feels good about—and that makes the memory even sweeter.
- Make it a moment: When you bake this with your children, pause. Sit together, taste the first warm bar, talk about what you remember from your childhood. Tell them why raspberries mean so much.
- Freeze for later: Some of these bars in the freezer = another memory future you can pull out on a brisk day and say: Remember when we made these?
Raspberries – my core childhood memory
Because in the end, it’s not just about the recipe—it’s about telling a story. It’s about reaching back into the past, grabbing a handful of raspberries and a memory, and bringing it forward into now. It’s about creating snapshots of love in the form of food, so that one day your kids will pick raspberries, think of you, and smile.
My childhood raspberries taught me the value of simple joys. My motherhood journey is about passing that on. When the warm sunshine hits their faces, when the berry juice stains tiny fingers, I hope they’ll know that those aren’t just little moments—they’re the pieces of memory we build together.
Here’s to sweet raspberries, crunchy pecans, and the stories we bake into every bar. Let’s make a core childhood memory.
Raspberry Pecan Oat Bars
Equipment
- Food Processor
Ingredients
- 3 cups old-fashioned rolled oats
- 1/2 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 cup canned coconut milk
- 1/2 cup date puree puree about 10 dates in your food processor, might need to add a little water to help with blending
- 1/2 cup softened coconut oil
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups fresh raspberries 2 cups puree, 1 cup whole berries
- 1/2 cup pecan butter blend pecans in food processor or purchase premade with no sugar added
- 1/2 cup whole pecans
Instructions
- Heat the oven to 350F. Butter your 8-inch square baking pan and set it aside.
- In a large bowl, whisk together the oats, cinnamon and salt. In a smaller bowl, whisk together the maple syrup, softened coconut oil, coconut milk, eggs and vanilla. Fold the wet ingredients into the dry ingredients.
- Add your mixture to your buttered baking pan and spread it out.
- In a small bowl mix together your date puree and pecan butter to form a paste. Swirl paste into your baking pan.
- Swirl in your raspberry puree into the baking pan. This doesn't have to be perfect. Decorate the top with whole fresh raspberries and pecans.
- Bake for 35-40 minutes or until the top of the bars are set. Let cool for a few minutes and then serve warm or cold. Can also be served with coconut or regular whipped cream or ice cream. Enjoy!
