Hi friends!
Happy December! If you’re needing a break from holiday recipes, I have just the thing for you. I know berries in December might seem odd in North America as they aren’t in season right now but the beauty of this recipe is that I used FROZEN berries in my chia jam (blueberries + strawberries) as the filling. Frozen berries are frozen at the peak of ripeness and economical compared to fresh, especially this time of year.
The filling is made using berries, chia seeds and takes barely any time at all. I actually prefer chia jam because I can reduce the amount of sugar that is in most store-bought jams. However, if you’re really not into it, or super short on time, you can use your favourite jam of choice instead! I imagine this recipe but be just as yummy with a peach or apricot jam too.
These bars vegan, gluten-free (if using certified gluten-free oatmeal), refined sugar free and are absolutely perfect with your morning or afternoon coffee or as a snack and will last in the fridge for up to 5 days.
Once the bars are nice and golden, remove from the oven and allow the bars to set until completely cool. Once cooled, I like to place them in the refrigerator for a bit longer before slicing. This ensures clean cuts and the jam has time to solidify as well.
I baked these in an 8×8 pan but you could adjust the pan size and decrease or increase baking time depending on the size. Individual muffin sized treats would be very cute too! I’d recommend silicone liners for easy handling.
Alright, your breakfast, snack, dessert is waiting for you! Please share your recipe creations with me on social @balancingandie. I just love seeing you all make my recipes!
Berry Crumble Oatmeal Breakfast Bars (Ve & GF)
Notes
- Refrigerating the bars before cutting makes it easier to get clean cuts.
- Feel free to sub whatever nuts you prefer in the crust.
Ingredients
Crust & Topping:
- 1 cup rolled oats
- 1/2 cup nuts/seeds of choice (I used sunflower and pumpkin)
- 1/2 cup thick almond butter, unsweetened
- 1/4 cup melted coconut oil
- 1/4 cup coconut sugar (or brown sugar)
- 8 dried prunes (or dates)
- 2 tbsp maple syrup (or honey if not vegan)
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
Chia jam filling (or sub 2 cups low sugar pre-made jam of choice):
- 3 cups frozen berries (I used blueberries and sliced strawberries)
- 1 tbsp coconut sugar (more to taste)
- 1 tbsp lemon juice
- 2 tbsp chia seeds
Instructions
- Preheat oven to 350F. Line 8x8 baking pan with parchment paper and set aside.
- Cook filling mixture in a sauce pan on medium-low heat until the berries are melted, the chia has soaked up the excess liquid and mixture is thick. About 10 minutes. Set aside.
- In a food processor, combine crust ingredients until well combined. The mixture should be lightly sticky, not super dry. Add more nut butter if needed.
- Set aside 1/2 cup of the crust mixture and press the remaining mixture evenly into the bottom of your prepared pan. Be sure to press down firmly.
- Add the filling to the crust. Top with remaining1/2 cup crust mixture.
- Bake for approximately 30 minutes until jam is bubbling and golden brown. Remove from oven and let cool completely. If possible, refrigerate before cutting into squares for best results.
- Store any excess in an airtight container in the fridge for up to 5 days.
