Berry Crumble Bars

These are great for grab and go snacks. They are also a winner with kids and make a good after school snack!


Base -

4 1/2 cups / 400g GF Jumbo Oats

1/2 cup / 120g Smooth Peanut Butter, no added sugar

1 Banana, riper the better

6 Medjool Dates, pipped

Berry Centre -

2 1/2 cups / 400g Strawberries and Raspberries - fresh or frozen

40g Goji Berries

4 tbsp Chia Seeds

1 tsp Vanilla Extract

2 tbsp Maple Syrup

Crumble topping -

1 cup / 100g Almond flour

3/4 cup / 100g Coconut flour

3/4 cup / 100g Coconut Sugar

1 tsp Cinnamon or Cardamon

1/2 cup / 170g Maple syrup

1/2 cup / 110g Coconut oil - melted


Preheat the oven to 180’C

Prepare the base by placing all the ingredients in a food processor and pulse until its combined then transfer to a glass or ceramic oven dish lined with parchment paper.

Push the mix down with the back of a spoon to make an even base layer.

To make the berry centre add the berries into a medium sauce pan with a splash of water and gently soften over medium heat for about 10 minutes, stirring occasionally.

Then take off the heat and add the rest of the ingredients and stir for a few minutes until it starts to thicken.

When cooled pour over the base.

Prepare the crumble by mixing together all the ingredients in a large bowl and then cover the berry layer.

Bake for 20-25 minutes, or until the centre has firmed up and the crumble has reached a golden-brown colour.

I suggest serving it warm with a dollop of coconut yoghurt or cream, curled up with a cozy blanket!

These can be kept in the fridge for up to 1 week.

More Recipes