Berry Crumble Oats Bars
Feb 04, 2025Preparation Time: 30 minutes
Cooking Time: 45 minutes
Servings: 8 - 12
Ingredients For the Filling*
- 450g frozen berries of choice (we used a mixture of raspberries, blueberries and blackberries)
- 2 tbsp cornstarch + 3 tbsp water
- 60ml maple syrup or honey
- 1 tsp vanilla extract (optional)
- 300g oats
- 100g ground almonds
- 100g butter or coconut oil, melted
- 60ml honey or maple syrup
- 80g soft brown sugar
- ½ tsp cinnamon (optional)
- Preheat your oven to 180C (350F).
- Line an 8 - 9 inch square tin with baking paper and lightly grease with spray oil.
- Add the berries to a pot over a medium heat. Bring to the boil and then reduce to a simmer.
- Mix the cornstarch and water together in a small bowl.
- Add the mixture to the berries, and stir to combine. Add the maple syrup or honey, and vanilla extract if you’re using it. Stir and simmer for 5 - 10 minutes, until thickened. Place into the freezer for 10 minutes. This can also be made in advance and stored in the fridge. You just want it to cool a bit before layering it into the crumble bars.
- Add the oats, almonds, chia seeds, brown sugar, and cinnamon to a large bowl. Mix to combine the dry ingredients.
- Add the melted butter or coconut oil and honey or maple syrup. Mix well to combine into a dough.
- Set aside about 1 cup worth of the mixture for topping.
- Place the remainder into the prepared tin. Spread evenly and pack down with the back of a spoon.
- Spread the cooled jam over the top.
- Sprinkle over the remaining dough.
- Bake in the oven for 30 minutes, uncovered.
- Allow to cool for 20 minutes on a cooling rack. Then place into the fridge for 1 hour before slicing. If you can prepare them in advance and leave them in the fridge overnight, even better!
- Store leftovers in the fridge for up to five days, or freeze for up to one month.
