You have no idea what to do with all those juicy berries in season? Check out these insanely good, healthier gluten free + vegan blueberry and raspberry almond oat crumb bars. Bursting with juicy fruity flavour and a sure hit with every family member!
Okay so I have been MIA for a minute. Life got a little bit hectic and I started to just fall behind on the whole blogging/Instagram life thing. I mean it’s hard creating good quality content when your not in the right space of mind. That and my phone breaking down for the 10th time this year. BUT I am back in the kitchen, motivated as ever to show you guys the food I love to make for my family.
The first recipe I made as of lately are these AHHH-MAY-ZING crumb bars. They have the juiciest berry filling inside, I used blueberries and raspberries. It is truly the season to enjoy these beautiful fruits and I am going HAM on berries right now. They are just extra sweet and juicy when they are in season so why the heck not?
I used both almond flour and oats for the filling and crust + agave nectar to sweeten. Oh did I mention these bars are gluten free and vegan??! Yaas honey we can all enjoy these beautiful bars. (Unless you have a nut allergy to almonds, then just double up on the oats instead.)
These bars freeze beautifully and I have been taking one out every morning so the kids have one each during the day. I just wrap them individually in parchment paper and pop them into a zip lock bag! Easy access.
Not gonna lie I make an extra batch for me and the hubby too and there’s no need to freeze our one. It’ll be gone in two days! Please don’t judge me, I just really love jammy things. ♥
Blueberry and Raspberry Almond Oat Crumble Bars
For the base
- 1 cup almond flour
- 1 cup oat flour blended regular oats in to fine flour texture
- 1/3 cup agave nectar or honey/maple syrup
- 1/3 cup coconut oil
- 1/2 teaspoon vanilla extract paste
- 1/4 teaspoon salt
For the filling
- 1 and 1/2 cups raspberries
- 1 and 1/2 cup cup blueberries
- 2 tablespoons coconut sugar
- 1 tablespoon lemon juice
For the crumb filling
- 1/2 cup almond flour
- 1/2 cup regular oats
- 2 tabelspoons agave nectar
- 1 tablespoon coconut oil
For the filling first wash and add your berries into a saucepan with 1/3 cup water. Let the berries simmer on medium heat for 10 minutes. Stir regularly to avoid burning and over spilling.
While the berries are cooking, in a bowl combine and mix all your base ingredients. Once all mixed flatten the mixture in a 9 by 9 tin lined with parchment paper. Make sure the filling reaches every side of the ting and is evenly flattened. (Poke a few times with a knife.) Bake for 10 mins.
Make the crumb filling by just mixture the ingredients together. It should have a crumbly texture. Leave the topping aside in a bowl.
Once the berries are cooking and jammy in texture, take out the base from the oven and pour the filling onto the base, Cover the entire baking tin. Then scatter the crumb filling on top and bake for 22/25 mins until it's looking beautifully golden. (I would check at 20 mins as all ovens are different!)
IMPORTANT - Make sure you let the bars rest for at least 30 mins before cutting. The jam needs to set so everything stays within the layers. If your impatient then after 15 mins, transfer the baking tin in to the freezer for another 15 mins.