The Best Peach Sorbet Without Ice Cream Maker

Raspberry Yogurt Bars are one of my favorite ways to capture the flavor of summer in a single bite. These bars combine a buttery oat crust, a creamy Greek yogurt layer, and a burst of fresh raspberries, all finished with a golden crumble topping. The balance of tangy, sweet, and crisp textures makes them perfect for dessert, a mid-day snack, or even a light breakfast on the go.

Why You’ll Love This Recipe

I love how simple these bars are to make, and how well they hold up in the fridge for a few days—making them ideal for meal prep or entertaining. The Greek yogurt filling adds protein and creaminess without being overly sweet, while the raspberries give a juicy, tart contrast to the rich crumble. The whole thing comes together in under an hour, and I can serve them chilled straight from the fridge, which makes them incredibly refreshing in warm weather.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust and topping

• All-purpose flour
• Rolled oats
• Light brown sugar
• Baking powder
• Salt
• Unsalted butter (room temperature)
• Lemon zest
• Vanilla extract

For the filling

• Greek yogurt
• Sugar
• Cornstarch
• Fresh raspberries

Directions

1. Preheat and prep the pan
   I preheat the oven to 350°F (180°C), lightly grease an 8×8 inch pan, and line it with parchment paper, letting the edges hang over for easy lifting.
2. Make the crumble mixture
   In a bowl, I rub the lemon zest into the brown sugar for a few minutes to release the oils. Then I mix in the flour, oats, baking powder, and salt. I stir in the butter and vanilla until the mixture is crumbly. I reserve about 1 cup of this mixture for the topping.
3. Press the crust
   I press the remaining crumb mixture firmly into the bottom of the prepared pan to form the crust.
4. Prepare the filling
   In another bowl, I mix the Greek yogurt with sugar and cornstarch until smooth. I spread this mixture evenly over the crust.
5. Add raspberries and topping
   I scatter the fresh raspberries over the yogurt layer and sprinkle the reserved crumble mixture on top.
6. Bake
   I bake the bars for 40–45 minutes, until the top is lightly golden. After baking, I let them cool completely at room temperature, then refrigerate them for at least 2 hours before slicing and serving.

Servings and timing

This recipe makes 9 bars.
Prep time: 15 minutes
Cook time: 40 minutes
Chill time: 2 hours
Total time: 55 minutes (plus chilling)
Calories per serving: Approximately 316 kcal

Variations

• Berry swap: I like using blueberries, blackberries, or even sliced strawberries when raspberries aren’t available.
• Citrus twist: A little orange zest in the crumble can give a brighter flavor variation.
• Nutty crumble: I sometimes add a handful of chopped walnuts or almonds to the crumble mixture for extra crunch.
• Vegan version: I substitute plant-based yogurt and vegan butter to make the recipe dairy-free.

Storage/Reheating

I store these bars in the refrigerator, covered or in an airtight container, for up to 4 days. They taste best cold, and I serve them straight from the fridge. They also freeze well—I wrap each bar in parchment and store them in a freezer bag for up to a month. Thaw in the fridge overnight before eating.

FAQs

Can I use frozen raspberries?

Yes, I’ve used frozen raspberries when fresh ones weren’t in season. I don’t thaw them beforehand to avoid extra moisture—just scatter them over the yogurt layer as is.

Can I use regular yogurt instead of Greek yogurt?

I prefer Greek yogurt because it’s thicker and holds up better when baked. If I use regular yogurt, I strain it for a few hours through cheesecloth to remove excess liquid.

How do I keep the crust from becoming soggy?

I make sure to fully bake the bars and allow them to cool completely before refrigerating. Using Greek yogurt also helps, since it’s thicker and doesn’t release as much liquid during baking.

Do I have to chill the bars before serving?

Yes, chilling helps the bars firm up and makes them easier to slice cleanly. It also brings out the creaminess of the yogurt layer and the flavor of the raspberries.

What can I serve with these bars?

I sometimes dust them with powdered sugar or top them with a dollop of whipped cream. For brunch, I serve them alongside fresh fruit or a glass of iced coffee.

Conclusion

Raspberry Yogurt Bars are a refreshing, easy dessert that never fails to please. I love making them during raspberry season, but they’re delicious any time of year with the right berries. They’re creamy, fruity, and have just the right amount of sweetness—plus that irresistible oat crumble topping. Whether I’m serving them at a summer picnic or enjoying one with my morning coffee, these bars always bring a little extra joy to the table.

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