The Best Peach Sorbet Without Ice Cream Maker
These Raspberry Yogurt Bars are a refreshing, creamy dessert layered with a buttery oat crust, tangy Greek yogurt, and juicy raspberries, finished with a golden crumble topping. Perfect for brunch, dessert, or a light summer snack, they’re easy to make ahead and just as good chilled from the fridge.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes + chilling
- Yield: 9 bars
- Category: Dessert, Snack, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust and Topping:
- 1 cup all-purpose flour
- ¾ cup rolled oats
- ⅓ cup light brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (room temp)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- For the Filling:
- 1 cup Greek yogurt
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 cup fresh raspberries (or frozen, unthawed)
Instructions
- Preheat oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper.
- Make the crust/topping: Rub lemon zest into brown sugar. Add flour, oats, baking powder, and salt. Mix in butter and vanilla until crumbly. Reserve 1 cup of mixture for topping.
- Press crust: Press remaining mixture firmly into prepared pan.
- Make filling: Stir yogurt, sugar, and cornstarch until smooth. Spread over crust.
- Add berries and topping: Scatter raspberries over yogurt layer. Sprinkle with reserved crumble.
- Bake: Bake 40–45 minutes until top is golden. Cool completely, then chill at least 2 hours before slicing.
Notes
- Use frozen raspberries (unthawed) to avoid extra moisture.
- Add chopped nuts to crumble for crunch.
- Greek yogurt is best for structure; strain regular yogurt if using.
- Bars freeze well—wrap individually and thaw in the fridge.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 11g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
