Fruity breakfast crumble bars


These are great for grab-and-go breakfasts. They’re also a winner with kids and make a good after-school snack. All berries work well for the filling.

makes 8 bars


For the filling
170g frozen strawberries
1 tablespoon water
2 tablespoons chia seeds
1–2 tablespoons maple syrup (to taste)

For the base and topping
1 chia ‘egg’ (1 tablespoon chia seeds + 2½ tablespoons water)
90g jumbo oats
45g ground almonds
45g oat flour (just whiz oats in a blender)
75ml maple syrup
75ml coconut oil, melted



Preheat the oven to 200°C/180°C fan. Line a 15cm square cake tin with baking parchment.

To make the filling, put the berries and water into a saucepan and heat over a low heat for 8 to 10 minutes, using a wooden spoon to gently break the berries up so they are less chunky but still not smooth. Add the chia seeds and 1 tablespoon of maple syrup. Remove from the heat, taste and add more maple syrup if desired.

Make the chia ‘egg’: mix together the chia seeds and water and leave to sit for 5 minutes.

Place the oats, almonds, oat flour, maple syrup and coconut oil in a bowl. Mix together, then scoop out 2 tablespoons of the mixture and set aside (this will be the crumble topping).

Add the chia egg to the bowl and mix to combine. Press the mixture into the lined tin and top with the berry jam. Scatter the 2 tablespoons of mixture you set aside over the top and bake in the oven for 30 minutes.

Allow to cool completely before cutting into bars.


This recipe is from Simply Good For You, Michael Joseph, 2019

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