These triple berry oat bars are incredible. They make for a perfect grab and go breakfast, school snack, and/or afternoon snack. My family loved them. These triple berry oat bars are packed with healthy nutrients, rich in flavour and easy to make. You should make these oat bars this weekend, trust me they will be a big hit.
I am looking forward to fresh summer produce, I love all summer fruit. Here on the West Coast, we are so lucky to have a fresh bounty of seasonal produce at our finger tips. This recipe uses a combination of blueberries, blackberries and raspberries but you can easily substitute any berry you want. I like using frozen fruit in my oat bars but fresh can easily be used. Finally, if you are gluten free, these bars can easily be gluten free, check the label of all your ingredients to avoid cross contamination.
Save RecipeIngredients
- Fruit Filling
- 3 cups of frozen fruit ( blueberries, blackberries, and raspberries)
- 1 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp water
- 1 lemon zest
- Oat base:
- 2 cups large flake oats
- 1 cup wholewheat flour
- 1/2 cup unsweetened coconut
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup of brown sugar
- 1 tsp vanilla
- 1/2 cup melted coconut
Instructions
- In a medium pot, combine fruit, sugar and water. Bring to a simmer for approximately 10 minutes. Remove from heat.
- In a small bowl combine cornstarch and water. Add to fruit and allow to thicken, stirring often.
- Preheat oven to 350 degree and line an 8 x 11 pan with parchment paper, allow paper to hang over the edges. I like to hold the paper in place with clips.
- Combine all the oat base ingredients into a medium bowl. Take 1/2 of the mixture and add to pan, press really hard to pan ( I like to use a glass).
- Bake oat base for 10 minutes and allow to cool for 5 minutes.
- Add fruit mixture to oat base, spread evenly with a spatula. Add remaining of oat crumble on top.
- Bake until golden brown, 40-45 minute.
- Once cooled, cut into bars. Enjoy as is or add a scoop of ice cream or yogurt.
With Mother’s day approaching fast, these triple berry oat bars make the perfect addition to a mother’s day brunch. These oat bars could be served with a scoop of vanilla ice cream or yogurt for your sweet mama. You can make these the night before to save time.
Save RecipeIngredients
- Fruit Filling
- 3 cups of frozen fruit ( blueberries, blackberries, and raspberries)
- 1 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp water
- 1 lemon zest
- Oat base:
- 2 cups large flake oats
- 1 cup wholewheat flour
- 1/2 cup unsweetened coconut
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup of brown sugar
- 1 tsp vanilla
- 1/2 cup melted coconut
Instructions
- In a medium pot, combine fruit, sugar and water. Bring to a simmer for approximately 10 minutes. Remove from heat.
- In a small bowl combine cornstarch and water. Add to fruit and allow to thicken, stirring often.
- Preheat oven to 350 degree and line an 8 x 11 pan with parchment paper, allow paper to hang over the edges. I like to hold the paper in place with clips.
- Combine all the oat base ingredients into a medium bowl. Take 1/2 of the mixture and add to pan, press really hard to pan ( I like to use a glass).
- Bake oat base for 10 minutes and allow to cool for 5 minutes.
- Add fruit mixture to oat base, spread evenly with a spatula. Add remaining of oat crumble on top.
- Bake until golden brown, 40-45 minute.
- Once cooled, cut into bars. Enjoy as is or add a scoop of ice cream or yogurt.
Enjoy!
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