I made this oat crumble as a surprise 'bressert' for my boyfriend last weekend. His favourite fruit is rhubarb and I had a few stalks in the garden that I wanted to use up. I wanted a super healthy breakfast crumble that was indulgent enough for dessert (hence bressert).
I had planned for this to be enough to last us for breakfast ABD dessert late in the day.... but we ate it all for breakfast ;-)
I first made this oat crumble recipe for my 'Not Just For Goldilocks' book, so I won't share it in full right here, BUT I will share with you a great spin-off in the form of these bars. I made the bars in the photos below initially for Real Food Source last year and using the same principle as the crumble I made them again.
These bars are quite soft and cakey with a crisp top, which is how I love them. I used a combination of oats, ground almonds and tiger nut flour for the topping, but other flours in place of tiger nuts and almonds would also work.
They also have a great nutritional boost by way of chia seeds which are also used here to thicken and bind the base and fruit layer.
These are perfect served hot with some vegan for a little indulgence or with a dollop of plain vegan yoghurt for a breakfast option.
Recipe: Summer Berry Crumble Bars
Makes approx 12 squares
1 ½ cup oats
1/2 cup ground almonds
1 cup tiger nut flour (or other flour such as wholemeal, spelt or a gluten-free blend)
½ cup coconut oil– melted
approx. 2 tbs coconut syrup (to taste)
2 tbs chia seeds and 3 tbs warm water (mixed to gel)
1 heaped cup stewed fruit (I used a combination of apple, rhubarb and raspberries)*
approx. 1 tbs maple syrup
2 tbs chia seeds
½ cup rough chopped nuts of choice for topping (optional)
*I used approx 2 small/medium apples, 2 medium stalks or rhubarb and a large handful of raspberries (I didn't measure precisely but it equated to a good cup of fruit once cooked down)
Mix the oats, ground almond and tiger nut flour dried with the melted coconut oil and syrup. Set aside approx. 1/4 of this mixture for the topping (or more for a thicker topping).
To the remaining mix, add the chia ‘gel’ to help bind. Press the crumble mix firmly into an 8” square pan- it should be approx 1cm deep. Bake for approx 15 minutes at 180C until just golden.
Meahwhile stew the fruit in a saucepan, adding a little syrup to taste as the rhubarb and raspberries are tart. No extra liquid is required as the fruit will release it's own. Add the chia seeds during the last few minutes to help thicken.
Remove the base crumble from the oven and spread the fruit layer evenly over the top. Add the reserved crumble mix, plus extra chunky nuts if desired.
Bake for another 5 minutes or so until the topping is golden and the fruit bubbling.
Serve hot or cool (note: the bars slice better when cool)