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.
those look AMAZING!! seriously, you are ridiculous!! how do you bake this many delicious treats?!?!
Haha thanks girl!! And I seriously made these on Saturday while I was still in St. Louis! Wish I had made them sooner so I could’ve shared them with you! 🙂
These look so pretty and sound absolutely scrumptious! I love how these could be eaten for breakfast with some yogurt or as a late night snack, warmed up with a scoop of ice cream. Yum! One question for you: I’m not the biggest coconut fan–do you think I could just leave it out?
Yes! I think you could! I would add an extra 1/3 cup of oats though to balance out the moisture though and add a few more of the seeds to the topping part 🙂 enjoy! Let me know what you think after you’ve made them!
BUT also, the coconut doesn’t taste coconutty in these bars. It just adds texture and another nutty layer, kind of like how it disappears in granola recipes 🙂 but definitely leave it out of you’re not a fan!
I love fruit crumble bars, yours look so delicious!
Thank you! I love these!!
yum! i make a similar recipe at xmas time and they’re my hubby’s favorite!
I bet!! You should make him some during the summer for a fun surprise! 🙂
These look delicious. With the addition of some fresh berries, and the crunchy topping . . . wow!
Yummy these look amazing! Thanks for sharing 🙂
Going to give these a try for dessert on Saturday night with friends. Look absolutely amazing, yum!
Oh please let me know how it goes! You’re going to love them!!
love the idea of having these hot or cold! look delicious!
Me too! Thanks ladies 🙂
These look AMAZING!!! I love all berries, but blackberries and raspberries are my favorite! I definitely need to make these soon! Yummy!
LOVE blackberries (and raspberries…and blueberries… 🙂 )!!
Thanks girl!
THEY HAVE WALNUTS IN THEM TOO!? 😀 Oh heaven!!!!!!! Thanks for the recipe sweetie!
Yes ma’am!!!
Dang!!! Please send some my way! I am too lazy to cook! Pecans instead of walnuts please! 😉 Those look amazing!
Mmmm, some of these…warm…crumbled into some cold TWO PERCENT Greek yogurt?! Oh yeahhhhhhh!
PS, I want your cool lookin’ plate! 😉
It is so funny to me that I used to be SUCH a huge baker, but now I see all of these lovely treats and have no gumption to get up and bake ’em. Want to send me some instead? Because they look like they need to be crumblies on my yogurt bowl ASAP. 🙂
I’d love to start delivery! Too bad its so darn expensive to ship things (as you know!!).