Step 1

Preheat oven to 375F and line an 8×8 baking dish with parchment paper. In a large mixing bowl, combine rolled oats, almond flour, brown sugar and cinnamon. Add honey and almond butter and mix well to combine.

Step 2

Set aside approximately 1/3 of the oat mixture (for the crumble topping) and then firmly press the remaining 2/3 of the mixture evenly into your lined baking dish.

Step 3

In a separate medium mixing bowl, mash the fresh raspberries with the brown sugar, lemon juice and corn starch. Spread this evenly on top of the oat base that's already in the baking dish. Then, sprinkle the remaining oat mixture on top of this.

Step 4

Bake in the preheated oven for 30-35 minutes until the crumble topping is golden brown. Remove from oven and let cool for 30-60 minutes until cutting into bars.* Serve bars on their own or with a dollop of yogurt or vanilla ice cream.