During summer months, I love to hit up the local farmer's market. Unfortunately I often go there when I haven't eaten and my eyes quickly become much bigger than my stomach. The summer of 2015 was no exception, That's when the "Oat Crumble Bar" was born and quickly changed mine and Eric's life for the better.
So what's my favourite market find? BERRIES! Berries of all kinds, shapes and colours. I always buy too many, and can't eat them fast enough. Originally, this recipe developed as a way for me to use up all those extra berries, but now I buy frozen berries just so I can make this all year round. It's one of Eric's real favourites, and we hope you enjoy it too!
Here you will find a desert packed with fibre (from oats), vitamin C, and antioxidant rich phytonutrient "flavonoids" (from the berries).
Enjoy these bars warm and gooey from the oven, or cool and partially frozen from the freezer, either way it's a win!
Bumble Berry Oat Crumble Bars
- 1 1/2 cups rolled oats
- 3/4 cup gluten free flour or oat flour
- 1/2 cup vegan butter or coconut oil (I use Melt brand vegan butter, or a combo of melt and coconut oil usually.)
- 1/2 cup maple syrup
- 1/2 tsp sea salt
- Combine all ingredients in a large mixing bowl, stir until well blended.
- Set aside while making the filling.
- 2 cups mixed berries (blueberries, blackberries, raspberries, and strawberries)
- 2 tbls water
- 2 tbls lemon juice (juice from about 1/2 lemon)
- 2 tbls maple syrup (optional)
- 1 tbls chia seeds
- In a small saucepan combine berries, water and maple syrup.
- Bring to a boil, reduce heat, add lemon juice and chia seeds.
- Simmer until thickened, stirring ocaisionally (about 20 minutes) and remove from heat.
Assemble and Bake
- Preheat oven to 350.
- Line a x9 inch baking pan with parchment paper.
- Using your hands, spread half of the crumble mixture evenly in the bottom of your baking pan.
- Pour the filling in an even layer right overtop of the crumble layer.
- Using your fingers, crumble the remaining crumble mixture over the top of the berry layer.
- Pop in the oven and bake for 25-30 minutes until crumble is lightly golden.
- Allow to cool, and partially freeze for easiest cutting.
Pro Tip: store in the freezer so you don't eat them too fast :P