Made with rolled oats and almond flour, you can indulge in these quick and easy Blackberry Oat Crumb Bars without any guilt. (GF + Vegan)
There are so many reasons to love spring. The weather gets warmer, the days get longer, and everyone just seems happier. One of my favorite things about spring is walking into the market and seeing tons of vibrant fruits and vegetables that are in season.
I love berries – strawberries, blueberries, blackberries (not a fan of raspberries, it’s a texture thing), and although I am able to find them in the winter time, nothing beats fresh, locally grown berries. They are just so sweet and juicy and amazing.
Sometimes I go a little overboard and accidentally on purpose buy too many berries at once. I then have the perfect excuse to use the berries in baked goods before they go bad. It makes me feel better knowing that the fruit is going to go to waste and I get to enjoy a sweet treat. You can totally have your cake and eat it too.
These blackberry oat crumb bars are the perfect spring treat. They are fruity yet hearty from the oats and almond flour. They’re great on a rainy or sunny day and a chilly or hot day. And they also happen to be gluten free and vegan (not kidding). Everyone’s craving and sweet tooths will get satisfied.
Even though the blackberries make these bars super special, the oatmeal crumb crust is the real star in this recipe. The crust doubles as the crumb topping which is perfect because nobody has the time to make a crust and a crumb topping.
The hardest part of this recipe is waiting for them to cool before you slice them. This is an important step though, or else you will end up with one big crumble instead of bars.
So, pick up some extra blackberries and put them to good use in a batch of these bars and all their crumbly glory!
- 3 cups rolled oats
- 1 cup almond flour
- ½ tsp salt
- ½ cup coconut oil, melted
- ⅓ cup maple syrup (or honey if not vegan)
- 1 tbsp almond butter
- 12 oz blackberries
- Preheat oven to 350°F. Line a 9 x 9-in pan with parchment paper and set aside.
- Combine oats and salt in a food processor, and process until you have a flour. Add almond flour and pule a couple of times to combine.
- In a small pot, met coconut oil over medium/low heat. Remove from heat and stir in maple syrup and almond butter until combined.
- Pour into oat mixture in food processor and process until mixture comes together (make sure there are not dry spots).
- Set aside ¾ cup of oat mixture for topping. Evenly distribute and press down the remaining mixture in the parchment lined pan. Prick the crust with a fork a few times to allow steam to escape. Bake 10 minutes.
- While crust is baking, add blackberries to food processor and pulse 3-4 times to break them up a little bit. Remove crust from oven and evenly distribute over crust. Crumble reserved oat mixture evenly over berries. Bake 15 minutes.
- Remove from oven and cool completely in pan for 1 hour. Remove from pan by lifting the edges of the parchment paper and cut into bars.
- Enjoy 🙂