Mixed Berry Oatmeal Crumble Bars (Gluten Free)
I’ve been wanting to make a recipe like this for a while. With the snow on Monday and lots of frozen fruit in my freezer, it seemed like the perfect day for a baking experiment! I’m so glad I went for it, because these will be such a treat to munch on all week.
I’m usually more of a chocolate person when it comes to dessert. Brownies and chocolate chip cookies are irresistible to me. But, if there is a fruit based dessert with a warm, cinnamon crumble situation going on, then you’ve got some competition! I absolutely love crisps and cobblers with whatever fruit is in season.
I had an unopened bag of mixed berries (cranberries, blueberries, blackberries and raspberries) which sounded like the perfect blend for a winter crumble. I highly recommend using this blend if you try these bars, as the cranberries add bold flavor and a little tartness. They also add a big boost of antioxidants! In addition to heart healthy oats, I used almond flour and almond butter to add healthy fats, fiber and protein to these bars. With less than ½ cup of added sugar, these bars are nutritious enough to have for breakfast or a snack, and will keep you fuller for longer than a traditional dessert bar.
- ¾ cup almond flour
- 1 ½ cups old fashioned rolled oats
- ¼ tsp salt
- ½ tsp baking powder
- ¼ tbsp cinnamon
- ¾ cup creamy almond butter
- 1 ½ cups frozen mixed berries (I used Cape Cod Select Power Berry Blend)
- 1 ½ tbsp maple syrup
- 1 ½ tbsp chia seeds
- Preheat oven to 350 degrees F. Line a square baking dish with parchment paper.
- Combine almond flour, oats, salt, baking powder and cinnamon in a mixing bowl.
- Add almond butter and use your hands to mix it into dry ingredients. Mixture should be cohesive but crumby.
- Add about 2/3 of the crumble into the baking dish. Use your hands to press down firmly into a single layer.
- Bake for 10-15 minutes.
- While crust is baking, make the filling: heat berries in a shallow pan on medium heat until berries are soft and break to release their liquid. Stir in maple syrup and chia seeds. Heat for another 2-3 minutes, stirring occasionally then remove from heat to thicken.
- Remove crust from oven and spread the chia jam in an even layer on top. Sprinkle the remaining crumble on top of the jam layer.
- Bake for another 25-30 minutes, until crumble starts to brown.
- Let cool completely before slicing into squares.
If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations!