These gluten-free oatmeal bars have the texture of a granola bar, with a sweet cherry filling and a crumble top. Think granola bar meets cherry crumble. They work great as a snack or as a dessert. Our favorite way to serve them is with a scoop of vanilla dairy-free ice cream (recipe in Amie’s best-selling cookbook, Eating Clean). So yummy.
WHY WE LOVE THEM
Who doesn’t love a homemade chewy, naturally sweet, delicious fruit crumble bar? We’re all about making clean and healthy desserts for you to enjoy and we must say…these are by far one of our favorites!
We couldn’t wait to share these bars with you because they’re ideal for this time of the year when you’re looking to serve something fresh and flavorful that doesn’t taste like cardboard! We get it.
These bars are going to be your go-to all spring and summer long.
We guarantee it.
HOW WE MAKE THEM
PREP TIPS // These bars are best made using unbleached parchment paper and a Pyrex glass baking dish (see below in SHOP the STORY for the one we use in this recipe – this option comes with a sealable lid so your bars will stay fresh in the fridge without needing to cover them with anything else).
Make sure your almond flour is fresh – we like to store ours in the fridge so that it doesn’t get moldy or go bad. We suggest storing your almond flour in the fridge as well because it is a nut and it can go bad in the pantry. Be sure to let it sit out on the countertop for about an hour until it gets to room temperature before you use it for this recipe.
INGREDIENT SWAPS // You can easily swap out the cherry preserves for any other flavor such as apricot, strawberry, blackberry, and raspberry. Switch it up and each time you make this crumble bar recipe, try a new preserve flavor to see which one you like best. Cherry is our favorite! We love using Crofter’s organic preserves and that’s what we used for this recipe. Let us know what brands you like to use. We’re always looking to try new brands.
THREE easy STEPS
Here’s how we made these crumble bars in three simple steps.
STEP 1 // Make the oatmeal crust and press it into the bottom of the prepared baking dish.
STEP 2 // Spoon the preserves over the crust. Add the top crumble layer made with almond flour.
STEP 3 // Bake in the oven for about 40 minutes, remove from the oven to cool, slice and EAT!
LISTEN // STEP-by-STEP DIRECTIONS
Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.
SHOP the RECIPE
HOW WE EAT THEM
SERVING SUGGESTIONS // These fruit crumble bars can be wrapped in non-bleached parchment paper for an afternoon snack for kids to take to school or served as an easy make-ahead breakfast for busy weekday mornings. That said, these bars are sweet enough (no added sugar in sight) to be served as a dessert, as well. They’re fun for dinner parties as well as a nice treat to serve when you’re having company over in the late afternoon while sipping iced tea. No matter how you serve them, you’ll want to make them over and over again. They’re delicious no matter how and when you serve them!
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- 2/3 cup cherry preserves (not jelly)
Preheat oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper and set aside.
In a medium mixing bowl, combine dry crust ingredients: rolled oats, almond flour, cinnamon, and sea salt.
Then add in maple syrup and melted coconut oil to the oat mixture; combine well. Press crust into prepared baking dish.
Next, spoon 2/3 cup of cherry preserves over crust.
In a small mixing bowl, combine almond flour, unsweetened shredded coconut, melted coconut oil, and vanilla extract until ingredients stick together. Then spread them over the cherry preserves.
Bake at 350 degrees F for 40-45 minutes, or until top is light brown. Let cool completely before trying to cut to serve. Store leftovers in the refrigerator.
RECIPE COPYRIGHT // This recipe was created by Amie Valpone. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.