Berry Oat Crumble Bars
This recipe is from Maple et Chocolat Baking Blog. I have had this pinned for a bit and finally tried them. They are a healthy version of a berry bar that is naturally sweetened, dairy free, and gluten free too! These make a perfect dessert, snack or breakfast bar. The combination of the berries and the crumble is delicious. Who doesn't like the crumble part? These are super easy to make and they will not last long!
bon COOK tools used: Perforated Baking Sheet, Flexipat or Forteez Square Mold, Mini Whisk, Heat Resistant Spatula, Cake Server Knife
Ingredients
Crust
1 1/2 cups old-fashioned oats
1 1/2 cups almond flour
1/4 cup pure maple syrup + 2 tablespoons
1/2 cup coconut oil (melted)
1 teaspoon vanilla extract
1/2 teaspoon salt
Filling
1 1/2 cups strawberries, quartered
1 cup raspberries
1 cup blueberries
1 tablespoon lemon juice
2 tablespoons cornstarch
Instructions
Preheat the oven to 350 degrees F. Place the Square Flexipat or Square Forteez Mold on a Perforated Baking Sheet.
In a bowl, mix the oats, almond flour, baking powder and salt. Set aside.
In a small bowl, whisk the melted coconut oil, 1/4 cup maple syrup and vanilla extract. Pour the mixture into the dry ingredients and mix until fully combined.
Press down in the pan about 2/3 of the oat mixture and bake for 10 minutes. A spatula helps to make it flat and press into the Mold.
While the crust is baking, in a clean bowl mix the strawberries, raspberries, blueberries, lemon juice, 2 tablespoons maple syrup and cornstarch. I like to mash the strawberries and raspberries a bit so I get a mixture of fruit puree and chunks.
Spread the fruit mixture onto the baked crust and sprinkle the rest of the crumble on top.
Bake for 25-30 minutes.
Let the bars cool in the pan at room temperature for 20 minutes and then chill them for about 2 hours in the fridge. This will allow them to fully set. When they are set, cut them into squares.
Store in an airtight container in the fridge for up to 5 days.