Description
Easy raspberry oat crumble bars made with just 6 whole food ingredients. Perfect for a quick breakfast, snack, or healthy dessert.
Ingredients
Raspberry Filling
- 2 heaping cups fresh raspberries*
- 1/4 cup pure maple syrup
- 1 TBSP lemon juice
- 1 TBSP chia seeds
Crust & Crumble
- 1 cup almond flour
- 2 cups gluten-free old-fashioned rolled oats
- 3/4 cup natural almond butter
- 1/2 cup pure maple syrup
Instructions
- First, prepare the raspberry filling. Add the raspberries, maple syrup, and lemon juice to a medium saucepan and bring to a low boil boil over medium high heat. Reduce heat to medium and simmer for 3-5 minutes, stirring frequently. The mixture should thicken slightly as the moisture cook off of the berries. Remove from the heat and stir in the chia seeds. Set aside for 5 minutes to allow the chia seeds to plump up and gel with the berry compote.
- Preheat the oven to 350 degrees F and line an 8×8 pan with parchment paper or lightly grease with coconut oil.
- Add the almond flour, oats, almond butter, and maple syrup to a bowl and stir until thick and well incorporated. The mixture will be thick and sticky.
- Press 2/3 of the mixed “dough” into the bottom of the prepared pan. Pour the gelled raspberry sauce over the base layer. Finally, use your hands to crumble the remaining dough and sprinkle it over the top.
- Bake for 28-30 minutes, until the crumb topping is crisp and lightly browned on top.
- Allow the pan to cool completely before slicing into bars.
- Store leftover Raspberry Oat Crumble Bars at room temp for a few days, in the fridge for up to one week and in the freezer for several months.
Notes
If using frozen raspberries you may need to simmer the filling a bit longer to thicken up
Recipe adapted from From My Bowl
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast, Snack, Desser
- Method: Oven-bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar Free