Crispy Oat Crumble Bars with Jam
These fruity crumble bars are easy to make, deliciously crunchy, and perfect for anyone looking for a simple snack with just a few ingredients. The crunchy oat crust is topped with a layer of fruity jam and golden crumble topping.
Ingredients
For the dough and the crumble topping:
- 150 g rolled oats
- 100 g oat flour
- 20 g tapioca starch
- 2 tsp cinnamon
- 1 pinch of salt
- 80 ml maple syrup or other syrup
- 40-50 ml olive oil or melted coconut oil
- optional: 1 to 2 tbsp chopped walnuts or pecans for extra crunch
For the filling:
- 250 to 300 g jam or fruit spread of your choice (I used a sugar-free strawberry spread from Vilgain)
Instructions
- Preheat the oven to 175 °C (top and bottom heat) and line a square baking pan (about 20 x 20 cm) with parchment paper.
- In a bowl, combine the rolled oats, oat flour, tapioca starch, cinnamon, and salt. Add the maple syrup and oil, and mix everything together until crumbly.
- Spread about two-thirds of the dough into the baking pan and press down firmly and evenly.
- Spread the jam over the bottom layer.
- Sprinkle the remaining dough over the top as a crumble topping.
- Optional: For extra crunch, you can add 1 to 2 tablespoons of chopped walnuts or pecans to the crumble topping.
- Bake for 25 to 30 minutes, until the surface is golden brown.
- Then let them cool completely before cutting into bars or squares.
- My little tip: Let the bars cool for at least 2 hours before cutting. This allows the jam layer to set, making the pieces much easier to cut neatly.
Notes
Raspberry, strawberry, or apricot jam works well for extra-fruity bars.
If you want to reduce the sweetness, you can use a fruit spread with no added sugar.
The bars will keep in the refrigerator for about 5 days and often taste even better the next day. I also freeze them so I always have some on hand, or to eat them half-frozen. They taste fantastic.
If you want to reduce the sweetness, you can use a fruit spread with no added sugar.
The bars will keep in the refrigerator for about 5 days and often taste even better the next day. I also freeze them so I always have some on hand, or to eat them half-frozen. They taste fantastic.