raspberry almond oat squares
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4 from 1 vote

Raspberry Almond Oat Squares

Raspberry Almond Oat Squares. A raspberry filled, slightly crumbly, shortbread-based treat that comes together quickly and totally satisfies any sweet craving. 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Servings: 1 8 x 8 pan
Author: Bri @ monday sunday kitchen


Almond Oat Shortbread Base

  • 1/2 cup almonds ground in a food processor
  • 3/4 cup rolled oats I use large rolled oats, but quick oats work just as well
  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 3/4 cup butter

Raspberry Filling

  • 1 cup frozen raspberries
  • 1 egg
  • 2 tbsp flour
  • 1/2 cup sugar


  • Preheat oven to 350 degrees and prepare an 8 x 8 inch baking dish—grease with butter and line with parchment paper.
  • In a small food processor, pulse almonds until small and coarse.
  • In a large mixing bowl, combine flour, sugar, almonds, and oats. Cut in butter with a pastry cutter or a fork until well combined. Hands also work well (just saying).
  • Spread 3/4 of the shortbread mixture evenly over the bottom of the lined baking dish, firmly pressing it into the bottom using fingertips or a flat spatula.
  • In a medium sized mixing bowl, beat egg and stir in raspberries, flour and sugar. Mix and mash until combined. Pour evenly over almond shortbread base.
  • Crumble the remaining shortbread mixture over the raspberry filling.
  • Bake at 350 for 40-45 minutes, or until the top crumble just begins to turn golden.