Inspired by a favourite pudding growing up, apple and blackberry crumble, these cereal bars are seriously more-ish. The berry jam in the middle adds sweetness, flavour and vitamins. Perfect for a quick grab-and-go breakfast, or with a cup of tea in the afternoon. Plus, you can also use any leftover berry chia jam to top your porridge, toast or vegan coconut yoghurt in the morning.
Prep: 1 hour 20 minutes
Cook: 35 minutes
For the crumble:
280g rolled oats
180g Medjool dates, stoned
80ml maple syrup or use agave syrup
1 tsp ground cinnamon
60ml coconut oil
½ tsp vanilla extract
Splash of non-dairy milk (optional)
For the berry chia jam:
200g fresh or frozen berries
1 tbsp maple syrup
1 tbsp chia seeds
Grated zest and juice of 1⁄2 lemon
Handful of mixed seeds
- Preheat oven to 180°C (fan). Grease a baking tray and line with baking parchment or a silicone sheet.
- Add all the crumble ingredients to a food processor and blitz until they come together to form a crumbly dough.
- Add two-thirds of the mixture to the baking tray and press down firmly with the back of a spoon to fill the tray. Leave to set in the refrigerator while you make the berry chia jam.
- Make the berry chia jam by adding all the ingredients to a saucepan over a medium heat. Cook, stirring, for 5 minutes, mashing the berries as they soften, until slightly reduced. Don’t worry too much if the jam is still runny, as it will thicken up in the oven.
- Remove the baking tray from the refrigerator and pour over the jam. Top with the remaining crumble mixture. You can also add a sprinkle of seeds for added goodness and crunch.
- Bake in the oven for 30 minutes, or until golden brown. Once cooked, leave to cool in the baking tray for 5–10 minutes, then transfer to a wire rack for about 1 hour, or until the crumble reaches room temperature before cutting into 16 bars.
- Make sure you leave the bars to cool completely before slicing as this will stop them from crumbling. Plus, the jam will set better
- The bars can be stored in an airtight container in the cupboard for up to three days and in the fridge for a week. Or freeze and defrost the day before enjoying.
Adapted from Make it Vegan (Quadrille)