I’ve never met a crumble I didn’t like & these bars are no exception. Bursting with summer fruit & natural sweetness, you’ll want to be sure to pack these for your next picnic adventure! Ingredients
- 1/2 cup oats
- 1/2 cup almonds
- 2 tbsp melted coconut oil
- 1/4 cup flax seeds
- 1 cup blueberries
- 1 cup raspberries
- 1 cup pitted cherries
- Juice and zest of 1 lemon
- 1 1/2 cups rolled oats
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1/4 maple syrup
- 6 Tbsp melted coconut oil
Preheat oven to 375.
Line a 9X9 baking pan with parchment paper and set aside.
Pulse crust ingredients in a food processor until everything is broken down and it forms a sticky mixture. Transfer mixture to lined pan and firmly press into the base of the pan until evenly spread. Place in oven and bake for 10 minutes.
In a bowl, toss the berries with the lemon juice and zest. In a separate bowl, mix all the crumble topping ingredients well.
Remove crust from oven and top with berries. Add oat topping and place back in the oven to bake for an additional 18-23 minutes, until crust is golden brown.
Remove from oven and allow to cool completely. At least 30 minutes, to allow them to set or the bars will fall apart.
Cut into bars and store in an airtight container in the fridge for up to 1 week. Enjoy! xo