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 off my blog for a moment. Life just got a little bit hectic and I started to just fall behind on the whole blogging/Instagram scene. 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 and motivated as ever to show you guys the food and treats I love to make for my family.
The first recipe I made as of lately are these AHHH-MAY-ZING berry crumb bars. They have the juiciest berry filling inside using blueberries and raspberries. It is truly the season to enjoy these beautiful fruits and I am going in hard on berries right now. They are just extra sweet and juicy when they are in season so why not?
I used both almond flour and oats for the filling and crust + honey to sweeten. Did I mention these bars are gluten free and vegan??! Although if you have a nut allergy to almonds then I recommend you 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. Super easy and accessible.
I won’t lie, I make an extra batch for me and the hubby too and there’s no need to freeze our one, naturally they be gone in a day or two. I have a special place in my heart for jammy things. ♥
Blueberry and Raspberry Almond Oat Crumble Bars
For the base
- 1 and 1/2 cup almond flour
- 1 and a 1/2 cup oat flour blended regular oats in to fine flour texture
- 1/3 cup honey or any liquid sweetner of choice.
- 1/3 cup coconut oil
- 1 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 filling first wash and add your berries into a saucepan with 1/4 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 crumble ingredients. It should be soft and sticky but able to crumble it. For the crumb topping set aside 1 cup maybe more for to be crumbled on top of the bars.
Add the mixture in a 9 by 9 tin lined with parchment paper. Make sure the filling is about 2 cm high (enough to be a base for a bar basically). Poke a few times lighty with a knife so the base doesnt rise up while baking. Bake for 8-10 mins.
By now the berries should be jammy and cooked. Take out the base from the oven and pour the filling onto the base. Cover the entire baking tin. Then scatter the 1 cup of 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 fridge or freezer for another 15 mins.