Description
These Healthy Oatmeal Bars are a delicious and nutritious gluten-free and vegan breakfast option. Featuring a mixed berry filling with natural sweeteners and a wholesome oatmeal crust and crumble topping, these bars are perfect for a grab-and-go meal that combines the goodness of oats, almond flour, and antioxidant-rich berries. Baked to golden perfection, they offer a balanced mix of sweet and tart flavors with a satisfying texture.
Ingredients
Mixed Berry Filling
- 2 cups frozen berries (any mixture of small berries)
- 1 Tablespoon lemon juice
- 2 Tablespoons coconut sugar
- 2 Tablespoons maple syrup
- Pinch of sea salt
- 1 ½ Tablespoons tapioca starch (also known as tapioca flour)
Oatmeal Crust and Crumble Topping
- 1 ¾ cups rolled oats (gluten free if needed)
- 1 ¼ cups almond flour (blanched)
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- ½ cup maple syrup
- ⅓ cup coconut oil (solid at room temperature)
- ½ teaspoon pure vanilla extract
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and line a 9×9 inch baking dish with parchment paper to prevent sticking.
- Prepare the Berries: Measure out the frozen berries, cutting any large strawberries into quarters or leaving them out. Place a small saucepan over low-medium heat and add the berries, lemon juice, coconut sugar, maple syrup, and a pinch of sea salt.
- Cook Berry Filling: Warm the berries for 5-10 minutes until they release their juices and become soupy. Take out 1-2 tablespoons of the liquid, mix it with the tapioca starch in a small cup until smooth without clumps, then stir this mixture back into the pot. Heat for 1 more minute while stirring, then remove from heat and set aside.
- Mix Oatmeal Crust: In a large bowl, combine rolled oats, almond flour, baking soda, and sea salt. Add the maple syrup, vanilla extract, and solid coconut oil. Use a fork to mix and cut in the coconut oil, then finish mixing with your hands to fully combine but keep some crumbly texture.
- Assemble Base Layer: Reserve ½ to ¾ cup of the oatmeal mixture for the topping, and press the remaining mixture evenly into the bottom of the prepared baking dish, creating a firm base layer.
- Add Berry Layer: Spread the mixed berry filling evenly over the oatmeal crust layer in the baking dish.
- Top with Crumble: Sprinkle the reserved oatmeal mixture in clumps over the berry filling according to your preference for texture and appearance.
- Bake the Bars: Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the crumble topping is cooked through.
- Cool and Store: Allow the bars to cool completely in the baking dish before slicing to ensure they hold together well. Store lightly covered in the refrigerator for up to a week for a ready-made, healthy breakfast option.
Notes
- For a nut-free version, almond flour can be substituted with oat flour or another gluten-free flour.
- Adjust the sweetness by using more or less maple syrup and coconut sugar according to taste.
- Ensure tapioca starch is well dissolved to avoid lumps in the berry filling.
- Bars keep well refrigerated for up to 5-7 days and can be enjoyed cold or slightly warmed.
- These bars freeze well—wrap individual portions tightly and thaw before eating.
