I can’t even express to you my love of these bars!
Seriously, to die for. They’re like the best crumble-topped pie crossed with a comforting breakfast bar. They’re subtly sweet, nutty, and buttery. BUT they’re not loaded with sugar and butter! I promise!
They’re full of healthy whole grains, hearty seeds, and fresh fruit. Yum.
So, I love these hot…and cold. For breakfast with yogurt…and dessert with ice cream! I can’t tell you how I like them best, because I like them in every possible way!
Now. Bake, enjoy! They’re perfect to have on hand for a grab-and-go breakfast or snack, or an impressive dessert (make sure you shout “surprise! They’re wholesome and healthier! Had you fooled!”).
Blackberry Crumble Breakfast Bars
(makes 18 large bars)
1 cup walnut halves, toasted, finely chopped
2 cups old fashioned oats
1 cup whole wheat flour (or gluten-free blend)
½ cup brown sugar
2/3 cup shredded coconut
½ tsp. salt
½ tsp. cinnamon
½ cup butter, softened
½ cup coconut oil, soft or melted
¼ cup honey
¼ cup sunflower seeds
¼ cup pumpkin seeds (pepitas)
10oz jar of natural blackberry jam (no sugar)
¼-1/3 cup fresh blackberries
~Preheat the oven to 350 degrees F. Line a 9×13” pan with parchment paper.
~Combine walnuts, oats, flour, brown sugar, coconut, salt, cinnamon, butter and coconut oil in a large mixing bowl. Use your hands to work the ingredients until fully incorporated. Add the honey and continue to mix well.
~Transfer 2/3 of the mixture to your pan (put the remaining 1/3, covered, in the fridge). Press the oat mixture into the bottom of your pan in an even layer. Bake for 25 minutes or until golden brown.
~Carefully remove the pan from the oven. Dollop the entire 10oz jar of jam over the top of the baked crust and use the back of a spoon or a silicone spatula to spread it into an even layer, completely covering the bottom. Then, use your fingers to break the blackberries into 2-3 pieces, dropping the pieces over the jam, evenly spaced and spread out.
~Take the rest of the oat mixture out of the fridge. Use your fingers or a spoon to break it up. Add the sunflower seeds and pumpkin seeds, and stir to incorporate. Sprinkle all of this mixture over the top of the jam/berry layer. Bake for an additional 30 minutes, or until golden brown all over and the jam is bubbling.
~Let the pan cool on a wire rack before cutting into bars and serving! Enjoy for breakfast with some Greek yogurt or for dessert with some ice cream!
Recipe adapted from Flour by Joanne Chang.