Blackberry Oat Bars (Gluten-Free)
Photo: Simmer + Sauce, CC BY 3.0
Blackberry oat bars with a jammy filling between a pressed oat crust and a crumbly top, made without any wheat flour. Almond flour and coconut oil bind the oats, so the base holds together and tastes faintly nutty. The berries are only pulsed with a little sugar and never cooked down first, which keeps the filling tart. They slice cleanly once cool and also work for breakfast.
Instructions
Heat the oven to 350 °F. Line a 9×9-inch baking pan with parchment paper, which is easiest if you cut two strips and criss-cross them in the pan. Set the pan aside.
Put the oats, almond flour and salt in a food processor fitted with the blade attachment. Blend until the mixture is well combined.
Add the melted coconut oil, brown sugar, honey, vanilla, cinnamon and almond butter. Pulse until everything is blended into a sticky, crumbly dough.
Press about two thirds of the oat mixture into the lined pan with your hands to make an even bottom crust. Keep the remaining third aside for the topping. Prick the crust lightly with a fork so it does not bubble.
Bake the crust for 10 minutes, until it has set.
While the crust bakes, put the blackberries and sugar in the food processor. Pulse just until the berries are roughly chopped and the sugar is mixed in.
Take the pan out of the oven and spread the blackberry filling evenly over the crust. Scatter the reserved oat mixture over the berries as a crumble topping.
Return the pan to the oven and bake for another 25 minutes, or until the top is lightly golden. Let the bars cool completely before slicing so the filling can firm up.
Make it personal.
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