Blackberry Oat Crumb Bars
Info
Watch the video here.
Ingredients
270g rolled oats
100g almond flour
½ tsp salt
100g coconut oil, melted
80ml maple syrup (or honey if not vegan)
1 tbsp almond butter
350g blackberries
Method
- Preheat oven to 180°C (160°C fan, gas 4). Line a 23 x 23 cm pan with greaseproof paper and set aside.
- Combine oats and salt in a food processor, and process until you have a flour. Add almond flour and pulse 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 75g 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.
Explore Our Recipes
-
20 min
Easy Vegan Mushroom Wellington
Serves 6
|Prep 40 minutes
-
25 min
Easy Vegan Gingerbread Cupcakes with Peanut Butter Frosting
Serves 12
|Prep 20 mins
-
30 min
Viral 3-Ingredient Brownies (Vegan)
Serves 9
|Prep 30 mins
-
40 min
Velvety Vegan Chocolate Date Tart
Serves 8
|Prep 2 hours
-
40 min
Autumnal Vegan Butternut Squash Tart
Serves 4
|Prep 10 mins
-
10 min
Quick 15-Minute Vegan Coconut Ladoo
Serves
|Prep 5 mins
-
30 min
Vegan Curried Butternut Squash Soup
Serves 6
|Prep 15 mins
-
45 min
Autumnal Dilly Bean Stew
Serves 4
|Prep 5 mins
-
16 min
Easy 20-minute Vegan Pumpkin Pasta
Serves 4
|Prep 5 mins
-
40 min
Vegan Pasta Alla Norma by Jo Harding
Serves 4
|Prep 10 mins
-
30 min
Sauerkraut Soup by Jo Harding
Serves 4
|Prep 10 mins
-
30 min
Moroccan Spiced Stew by Rachel Ama
Serves 4
|Prep
-
30 min
Autumn Minestrone Pasta Soup by Donal Skehan
Serves 4
|Prep 15 mins
-
hr
Simple Refreshing Chopped Salad By Jo Harding
Serves 4
|Prep 10 mins
-
hr
Viral pistachio frozen cream cups
Serves Makes 6-8 cups
|Prep 10 mins
-
25 min
Quick and Spicy Lentil Ratatouille with Lime Yoghurt
Serves 2
|Prep 10 mins
-
35 min
Easy Cannellini Bean Dip with Roasted Cherry Tomatoes
Serves 4
|Prep 10 mins
-
15 min
All-the-Greens Spelt Fusilli Salad by The Corner Plot
Serves 4
|Prep 15 mins
-
20 min
Pilau Rice With Andrea Lucy Flanagan
Serves 4
|Prep 10 mins
-
20 min
Classic Penne Arrabbiata With Andrea Lucy Flanagan
Serves 4
|Prep 5 mins
-
hr
Gut-friendly Kimchi Cucumber Salad
Serves
|Prep 10 mins
-
20 min
Vegan Tomato, Kimchi and Tofu Bowl
Serves 4
|Prep
-
hr
Viral Frozen Chocolate Fruit Bark
Serves 6
|Prep 20 mins
-
10 min
Mixed Bean Nutty Noodle Ramen with Crispy Tofu & Kimchi by Erica Drum
Serves
|Prep
-
20 hr
Speedy, Creamy Lemon and Chilli Spaghetti by Christina Soteriou
Serves
|Prep 10 mins
-
30 min
Courgette and Pesto Spelt Pasta with Toasted Chickpea Croutons by Holly White
Serves 2
|Prep 10 mins
-
15 min
Melissa Hemsley's Big Rice Salad
Serves
|Prep 10 mins
-
hr
Jo Harding's Sundried Tomato And Hummus Toasts
Serves
|Prep 15 minutes
-
hr
Homemade Organic Fruit Ice Lollies
Serves
|Prep 5 freeze overnight
-
hr
Fruity, Organic Punch Mocktail
Serves 6
|Prep 10 mins
-
20 min
Super Simple Vegan Pasta Salad
Serves 2-3
|Prep 20 mins
-
20 min
Easy Vegan Chilli with Tahini Sauce by Modern Food Stories
Serves 2
|Prep 10 mins
-
30 min
Holly White's Lentil Bolognese
Serves 4
|Prep 10 mins
-
hr
Avocado Bruschetta Toast
Serves 1
|Prep 15 minutes
-
20 min
Vegan Shakshuka
Serves 5
|Prep 25 minutes
-
5 min
Easy Vegan French Toast
Serves
|Prep 10
-
1 hr
Easy Vegan Crispy Potato and Butter Bean Salad
Serves 4
|Prep 5 mins
-
hr
Easy Spring Chopped Salad
Serves 2
|Prep 10
-
25 min
Simple Spring Stir Fry
Serves 2
|Prep 10 mins
-
hr
Easy Chopped Thai-Inspired Salad
Serves 5-6
|Prep 15 minutes
-
5 hr
Easy Vegan Easter Nests
Serves
|Prep 10
-
20 min
30 Minute Marry Me Tofu Pasta
Serves 2
|Prep 10 mins
-
hr
Butter Bean Curry by Modern Food Stories
Serves 2
|Prep
-
10 min
20 Minute Midweek Vegan Dumpling Soup
Serves 2
|Prep 5 mins
-
hr
3 Ingredient Chickpea Chocolate Crunch Bars
Serves 4
|Prep 4 hours 5 mins plus 2 hours in freezer
-
hr
Mean, Green, Beans by Soph's Plant Kitchen
Serves 4
|Prep
-
21 min
The Corner Plot's Cannellini Bean Soup with Crunchy Croutons and Punchy Pesto
Serves
|Prep 20 mins
-
1 hr
Melissa Hemsley's Big Bean Bake
Serves 4
|Prep
-
30 min
Easy Butter Bean Mash with Portobello Mushroom Steaks
Serves 3
|Prep 20 mins
-
20 min
Chickpea, Tomato and Harissa Stew with Herby Vegan Yoghurt
Serves 2
|Prep 5 mins
