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Gluten-Free Raspberry Yogurt Bars

Gluten Free Stories
These Gluten-Free Raspberry Yogurt Bars are simple to make, fruity, perfectly sweetened, refreshing, and just so good!
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine Baking, Gluten-Free, Lactose-Free, Low FODMAP, Vegetarian
Servings 9 bars


For the crust

  • 120 g (1 cup) gluten-free flour blend
  • 100 g (1 cup) oats
  • 130 g (¾ cup) sugar
  • 1/2 tsp baking powder
  • 120 g (½ cup) butter (unsalted)
  • 1 tsp pure vanilla extract
  • zest from one lemon

For the filling

  • 430 g (1½ cup) lactose-free Greek Yogurt or normal thick yogurt
  • 3 Tbsp (40g) sugar
  • 2 Tbsp (16g) cornstarch
  • 300 g (10oz) raspberries (fresh or frozen)


  • Preheat the oven to 350F (180C). Slightly grease a 8x8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it's set.
  • In a bowl mix brown sugar, lemon zest, flour, oats, baking powder and salt. Add butter and vanilla and stir until combined and crumbly.
  • Set aside about 1 cup of crumble mixture. Press remaining crumb mixture into the bottom of the pan.
  • In a medium bowl mix yogurt with sugar and cornstarch. Spread the yogurt mixture over the crust.
  • Spread the raspberries over the yogurt. If using frozen raspberries, thaw the raspberries and squeeze out the liquid before using.
  • Sprinkle the reserved cup of crumb mixture over the raspberries.
  • Bake for 40-45 minutes or until lightly browned. Cool completely and then refrigerate for about 2 hours before serving.
Keyword Gluten-Free Raspberry Yogurt Bars