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.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F. Line a square baking dish with parchment paper.
  2. Combine almond flour, oats, salt, baking powder and cinnamon in a mixing bowl.
  3. Add almond butter and use your hands to mix it into dry ingredients. Mixture should be cohesive but crumby.
  4. Add about 2/3 of the crumble into the baking dish. Use your hands to press down firmly into a single layer.
  5. Bake for 10-15 minutes.
  6. 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.
  7. 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.
  8. Bake for another 25-30 minutes, until crumble starts to brown.
  9. Let cool completely before slicing into squares.

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations!

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