Berry Oat Bars
These Berry Oat Bars are the ultimate summer dessert—bursting with juicy, bubbly berries and sandwiched between a rich, buttery oat crust and a crisp crumble topping. Made with nutrient-dense fresh milled soft white wheat, this recipe is incredibly forgiving and can be whipped up in under an hour. Whether you dump in a couple of bags of convenient frozen berries for a quick neighborhood BBQ invite or slice them fresh out of the oven like a warm cobbler, they are a guaranteed crowd-pleaser. Plus, they freeze beautifully, making them the perfect make-ahead treat to keep on hand all season long!
Servings 18 lemon bars
Calories 375kcal
Equipment
- 9x13 baking dish
- fork
- Microplane, Fine grater
- Mixing Bowl
Ingredients
Raspberry Filling
- 2-12 oz bags of frozen berries
- 1/2 cup granulated sugar
- 1/4 cup soft white wheat flour 30 grams
- 1 lemon, juice and zested
Oat crust and crumble topping
- 240 g rolled oats 3 cups
- 360 g soft white wheat flour 3 cups
- 400 g brown sugar 2 cups
- 1 tsp baking powder
- 3 sticks melted butter 1 1/2 cups
- 1/2 tsp salt
Instructions
PREP YOUR FRUIT:
- The very first thing I do is pour 2-12oz bags of frozen fruit into a collander and rinse with warm water. I let them drain for at least 30 minutes
- Preheat oven to 350 degrees ℉
- MAKE YOUR CRUST:
- Mill your wheat into flour and set aside
- In a large mixing bowl add your oats, flour, salt, baking powder. Pour melted butter over the dry ingredients.
- Mix with a wooden spoon or rubber spatula until well incorporated
- Take a 9"x13" baking dish and line with parchment paper. The paper should go up the sides of the pan enough to cover the pan when the filling and crumble topping are added.
- Dump 2/3 of the oat and flour mixture into the bottom of the prepared baking dish. Using your hands, press the crust into the pan making sure it is the same thickness throughout the entire pan. Reserve the remaining 1/3 for the crumble topping.
- Place into your preheated oven and bake for 10 minutes
- MAKE FRUIT FILLING
- Mix fruit, sugar, flour, lemon juice and zest in a medium bowl. Using a fork, mash the fruit against the side of the bowl to soften and make smaller pieces of fruit. Make sure the flour is incorporated and no large white chunks remain.
FINISH BERRY OAT BARS
- After crust bakes for 10 minutes, pour the fruit mixture onto the crust and spread evenly, covering the crust. Crumble the remaining 1/3 oat and flour mixture on top of the fruit. Bake for 25-30 minutes. You want to see the fruit bubbling up through the crumble.
- SERVING: If you want to serve these as a "bar" you will want to let them set up for atleast 1 hour. Pop them in the fridge or freezer to cool them off for the 1 hour. Or, you can cut them right away and serve as a warm cobbler crumble!STORAGE: After cutting, place them in an airtight container. Store in the refrigerator for 3-5 days or freeze for up to 3 months.
Video
Nutrition
Serving: 1bar | Calories: 375kcal | Carbohydrates: 51g | Protein: 4.5g | Fat: 15.6g | Sodium: 193mg | Fiber: 4.7g | Sugar: 22.5g
