I get through around 2-3 kg of oats every week. True story. Between making ‘grab and go’ breakfasts for the freezer, porridge, pancakes, overnight oats, using them to thicken smoothies and recipe development the humble oat is never very far from my hands. And I LOVE everything about them. They’re satisfying, filling and so so versatile. Here I’ve mixed them with quinoa flakes for extra energy giving protein!
And while these crumbly, oaty, slightly sharp but still perfectly sweet and delicious bars are great for breakfast, they’re also a perfect post school, post gym, post anything treat filled snack!
They’re super simple to make too – even the jam if you choose to make your own! No preparing a tonne of fruit, no hours of bubbling to get the right consistency, no jam splat burns. And certainly not a small truck load of sugar. Quite the opposite. Just thick, gooey, honest to goodness good for you home made jam.
The hardest part was waiting for the blimming things to cool so that I could taste test. Because, you know, molten jam = burnt mouth. A thing I’ve had to deal with far too many times in the past 🙄
The two layers of the same oaty mix gives a lovely texture variation too – smooth and thick on the bottom. Thick and chewy on the top. Exactly what a jammy bar should be.
This jam recipe makes more jam than you actually need to make these bars, but I honestly can’t get enough of the stuff – spread on hot crispy crumpets is something that could actually make the angels sing. So feel free to halve (or even quarter?) the jam recipe. But to be honest, if you’ve got to make jam, go big or go, erm, with less jam 😜
Oh, and a cuppa something hot is also practically mandatory for these.
Oat and Raspberry Crumble Bars
Yield 8-12 bars
- 500g fresh or frozen raspberries
- 1/2 lemon - grated zest and juice
- 2-3 tblsp maple syrup
- 2 tblsp chia seeds
- Start by making the jam. Put the raspberries, lemon zest and juice into a heavy based saucepan (this helps lessen the chance of it burning if you forget to stir it frequently!)
- Over a low-medium heat, gently bubble for 10 minutes till the fruit is very mushy, stirring frequently
- Add the chia seeds and bubble for a further 5 minutes. Set aside to cool slightly
- Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line a 7 x 9 baking tin or dish with parchment, covering the base and up the sides
- For the bars, mash the bananas in a large bowl
- In a blender or food processor blend just the oats to a fine(ish) powder then stir into the bananas with the quinoa flakes, baking powder, coconut sugar, almond butter and cinnamon
- Reserve approximately 1/3 of the mixture and spread the rest across the bottom of your prepared tin, pushing out to the sides and corners, smoothing the top
- Spread over 3-4 tblsp of the raspberry jam then crumble over the remaining bar mixture, scattering evenly over the top. It's quite a wet 'dough' so you'll more likely drop clumps of it onto the jam than actually crumble it! Don't worry, it cooks firm and chewy 😉
- Bake for 30 minutes then cool completely before cutting into bars
- We like big chunky bars so I only cut the whole thing into 8 but cut smaller for the little ones
- This jam recipe makes more jam than you actually need to make these bars, but I honestly can't get enough of the stuff - spread on hot crispy crumpets is something that could actually make the angels sing. So feel free to halve (or even quarter?) the jam recipe.
Here are some items I used in today’s post:
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