Healthy Berry Streusel Bars
- Number of Servings: 12
Ingredients
Ingredients:FILLING2 Tablespoons (15g) cornstarch2 Tablespoons (30ml) warm water2 cups (330g) mixed berries*1/4 cup (80g) pure maple syrup1 Tablespoon (15g) granulated sugarOATMEAL BASE + TOPPING2 and 1/4 cup (180g) quick oats (certified GF if gluten intolerant)1 teaspoon ground cinnamon1 cup (250g) unsalted almond butter (or peanut butter or sunflower seed butter)1/3 cup (110g) pure maple syrup1/4 cup (60ml) melted coconut oil*1 large egg, beaten1/2 cup (50g) sliced almonds*
Directions:
Make the mixed berry filling first by mixing the cornstarch with the warm water until it all of the cornstarch has dissolved and there are no more clumps. It should resemble milk. Set aside. Combine the berries, maple syrup, and sugar together in a small sauce pan over medium heat. Bring to a boil and stir well. Remove from heat and stir in the pre-mixed cornstarch. Whisk until all clumps are gone and set aside to thicken and cool.
Preheat oven to 325F degrees. Line an 8x8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Set aside.
Make the oat crust/topping: In a large bowl, combine the quick oats, cinnamon, almond butter, maple syrup, coconut oil, and beaten egg. Mix until all of the oats are moistened and the mixture is thoroughly combined. The mixture will be quite wet. Reserve 1/2 cup of the oat mixture. Press the remaining oat mixture into prepared baking pan as best you can. Make sure it is firmly pressed down and even. Spread the mixed berry filling on top. To the reserved 1/2 cup oat mixture, add the sliced almonds. Crumble this over the berry filling and, using the back of a spatula, press the topping down firmly into the filling. You want to make sure it sticks well.
Bake for 25-30 minutes. The topping will be lightly browned. Allow to cool completely before cutting into squares. Makes 9-12 squares, depending how large you cut them. Squares stay fresh covered tightly at room temperature or in the refrigerator for up to 5 days. Bars freeze well, up to 2 months.
*For the berries, I used a mix of chopped dark sweet cherries & strawberries, whole raspberries and blueberries. Use whatever is easiest. You may use fresh or frozen.
*If needed, another oil like vegetable or canola will work in place of the melted coconut oil. For this recipe, I find coconut oil to be best for both taste and nutritional purposes.
*I used honey roasted slivered almonds from Trader Joes. They tasted wonderful in the streusel!
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user BAILWAYS.
Make the mixed berry filling first by mixing the cornstarch with the warm water until it all of the cornstarch has dissolved and there are no more clumps. It should resemble milk. Set aside. Combine the berries, maple syrup, and sugar together in a small sauce pan over medium heat. Bring to a boil and stir well. Remove from heat and stir in the pre-mixed cornstarch. Whisk until all clumps are gone and set aside to thicken and cool.
Preheat oven to 325F degrees. Line an 8x8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Set aside.
Make the oat crust/topping: In a large bowl, combine the quick oats, cinnamon, almond butter, maple syrup, coconut oil, and beaten egg. Mix until all of the oats are moistened and the mixture is thoroughly combined. The mixture will be quite wet. Reserve 1/2 cup of the oat mixture. Press the remaining oat mixture into prepared baking pan as best you can. Make sure it is firmly pressed down and even. Spread the mixed berry filling on top. To the reserved 1/2 cup oat mixture, add the sliced almonds. Crumble this over the berry filling and, using the back of a spatula, press the topping down firmly into the filling. You want to make sure it sticks well.
Bake for 25-30 minutes. The topping will be lightly browned. Allow to cool completely before cutting into squares. Makes 9-12 squares, depending how large you cut them. Squares stay fresh covered tightly at room temperature or in the refrigerator for up to 5 days. Bars freeze well, up to 2 months.
*For the berries, I used a mix of chopped dark sweet cherries & strawberries, whole raspberries and blueberries. Use whatever is easiest. You may use fresh or frozen.
*If needed, another oil like vegetable or canola will work in place of the melted coconut oil. For this recipe, I find coconut oil to be best for both taste and nutritional purposes.
*I used honey roasted slivered almonds from Trader Joes. They tasted wonderful in the streusel!
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user BAILWAYS.
Nutritional Info Amount Per Serving
- Calories: 140.2
- Total Fat: 7.3 g
- Cholesterol: 15.5 mg
- Sodium: 44.3 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.8 g
- Protein: 4.6 g
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