How To Make Guilt-Free Berry Crumble Bars At Home!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining richness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can add a different flavor profile.

mixed berries

🥗Healthier: fresh blueberries

💰Cheaper: frozen mixed berries

Frozen berries are often less expensive and still flavorful.

Preheat the oven to 350°F.

In a saucepan, add 2 cups of frozen berries (1 cup blueberries and 1 cup dark cherries) and warm them on medium heat until mashable.

Add 1 tbsp of lemon juice and 2 tbsp of maple syrup to the berries and mix.

Heat the berry mixture for about 4-5 minutes, then mash to desired consistency.

Turn off the heat and add 1 tsp of vanilla extract and 1/4 cup of chia seeds to the mixture, mixing well.

Transfer the berry mixture to a bowl and refrigerate for a minimum of 30 minutes.

Spread 1.5 cups of almond flour on a baking sheet and toast it in the oven at 350°F for about 6-7 minutes until lightly golden, then set aside to cool.

In a medium bowl, combine the cooled almond flour, 1 cup of rolled oats, 1 tsp of baking powder, 0.5 tsp of cinnamon, and 0.5 tsp of salt, mixing thoroughly.

Add 0.5 cup of maple syrup and 1/3 cup of almond butter to the dry mixture, along with 2 tbsp of ground flax seed (optional).

Mix the wet and dry ingredients with a spatula, then use your hands to ensure everything is well combined until it sticks together.

Set aside a heaping 1/2 cup of the mixture for the top crumble.

Press the remaining mixture evenly into the bottom of an 8x8 greased and lined baking pan to form the base.

Spread the cooled chia jam mixture evenly over the crust in the baking pan.

Sprinkle the reserved crumble mixture in clumps over the chia jam.

Bake in the preheated oven for 30-35 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens