Berry and Banana Crumble Bars

A little indulgent delight! Hey, one piece (or two) never hurt anyone, right? Try these gorgeous Berry & Banana Crumble Bars, made with oob organic frozen banana, blueberries and raspberries. Add a little oob organic dairy free chocolate coconut frozen dessert on the side - heaven! 🌈


Berry and Banana Crumble Bars

Prep Time: 15 mins
Cook Time: 40 mins
Servings: 16

Ingredients

Base and Crumble

  • 1 1/2 cups (180g) rolled oats

  • 2 cups (200g) blanched almond meal*

  • 1 cup (100g) oob Organic frozen banana, defrosted

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • Pinch of any good-quality salt

  • 1/4 cup (100g) any liquid sweetener, such as maple syrup or coconut nectar, if desired and to taste

Berry filling

  • 2 cups (300g) oob Organic frozen blueberries, defrosted

  • 2 cups (250g) oob Organic frozen raspberries, defrosted

  • 1/4 cup (50g) chia seeds

  • 2 tbsp cornflour

  • 1/4 cup (100g) any liquid sweetener, such as maple syrup or coconut nectar, if desired

Instructions

  1. Preheat the oven to 180°C (350°F). Line a 20cm (8-inch) square baking pan with baking paper.

  2. To prepare the base: Add 1 cup (120g) rolled oats to a food processor and process until it reaches coarse crumbs. If you don't have a food processor, roughly chop the rolled oats with a knife on a chopping board. Set aside the remaining 1/2 cup (60g) of rolled oats for the crumble topping.

  3. To make the base: Add the chopped oats and the rest of the ingredients to a large bowl. Mix until it becomes a paste and is well-combined. Firmly press 3/4 of the mixture into the base of your baking pan. Set aside the remaining 1/4 of the mixture.

  4. Bake the crust in the oven for 20 minutes or until the surface is golden brown.

  5. While the crust is baking, prepare the berry filling: Add all ingredients and a dash of water to a medium-size saucepan. Bring to a boil for 5 minutes while smashing the fruit with the back of a fork. Reduce to simmer for 10 minutes or until the mixture has thickened.

  6. Spread the berry filling on top of the cooked base.

  7. To make the crumble: Add the remaining 1/2 cup (60g) of rolled oats to the remaining base mixture. Mix until combined. Scatter the crumble on top of the berry filling.

  8. Bake the crumble bars for another 20 minutes or until the top is golden brown.

  9. Allow the bars to cool in the baking tin. Remove, cut and enjoy! The bars can be stored in an airtight container at room temperature for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 1 month.

Notes

For nut-free bars, substitute the almond meal for all-purpose or gluten-free flour. Add 2 tbsp of oil to make up for the natural fats in the almond meal.

Berry and Banana Crumble Bars