Berry Oat Bars
Let Me Tell You About These Berry Oat Bars…
You know when you get that itch for something sweet but not cake-sweet, and you also want to feel somewhat virtuous? That’s when I make these Berry Oat Bars. First time I brought a pan to my book club, I blinked and they were gone. Someone (hi, Sandra!) even tried to stash some in her purse. It was hilarious. Honestly, if I had a pound for every time someone asked for the recipe, I’d probably own a fancier oven by now.
Why You’ll Love This—At Least, Why I Do
I throw these together on lazy Sunday mornings—or when the kids demand “something nice” (which usually means messy and sweet). My family goes crazy for them because they’re just the right amount of gooey in the middle and golden around the edge. Oh, and they’re fairly forgiving if you, say, forget them in the oven for an extra minute or two. Not that I’ve done that (okay, once or twice!). If you’ve struggled with crumbly oat bars before, this one’s kind—it’s almost impossible to mess up. Or maybe that’s just luck?
What You’ll Need—But I Won’t Judge Your Swaps
- 2 cups (about 200g) rolled oats (I use the chunky kind, but the quick oats do in a pinch. My granny always claimed Jumbo Oats were best, but regular old porridge oats haven’t let me down yet.)
- 1 cup (125g) plain flour—but I’ve tried it with half wholewheat and honestly, it works fine, just a tad more rustic.
- 1/2 cup brown sugar—packed (demerara gives a deeper taste, but use what’s knocking about in the pantry)
- 1/2 tsp baking powder (I once forgot it, turned out a little denser, but not tragic)
- A (very) generous pinch of salt
- 3/4 cup (170g) unsalted butter, melted (sometimes I use coconut oil if I’ve run out—actually gives it a nice hint, but the buttery version is my favourite)
- 1 1/2 cups your favourite berries (fresh or frozen; strawberries, raspberries, blueberries. Blackcurrants once, but the kids weren’t sold. Oops.)
- 1/4 cup berry jam or preserve (if you don’t have jam, mash an extra handful of berries with a bit of sugar in a pinch)
- Optional: A squeeze of lemon juice—wakes up the flavour, but it’s not essential
How to Make Berry Oat Bars—My Way (not always by the book)
- Preheat that oven to 180°C (350°F). Line an 8-inch square tin with baking paper. This bit’s annoying, but it helps big time with getting them out in one piece later.
- In a biggish bowl, mix oats, flour, brown sugar, baking powder and salt. And yes, it’ll look a bit dry at first.
- Pour in the melted butter and stir until clumps form. This is where I usually sneak a little taste—don’t judge me! If it seems a bit too crumbly, add a small splash of milk. But only if it really won’t come together.
- Scoop out about 2/3 of the oat mixture and pat it firmly into the bottom of your tin. Don’t stress if it looks uneven—mine always does. The uneven bits get nice and chewy.
- Spread your jam over the base, staying a smidge away from the edge so it doesn’t weld itself to the pan. Scatter the berries on top, then squeeze over a bit of lemon juice if you’re feeling fancy.
- Crumble the rest of the oat mixture over the berries. Pat it down just a little—you want chunky bits on top. (On second thought, don’t over-pat or you’ll miss out on the tasty peaks!)
- Bake for 28–33 minutes, or until golden at the edges and smelling like heaven. Don’t worry if it bubbles at the sides—that’s normal. I sometimes rotate the pan halfway if I remember, but who has time?
- Let cool fully before slicing. No cheating here—warm bars will collapse. Trust me, I’ve been there. Twice. Okay, three times.
Some Honest Notes
- I tried using frozen berries straight chips form the freezer once—big cold spot in the centre. Not ideal. Let them thaw and drain a bit if you’re not using fresh.
- Don’t panic if the top looks a tad loose straight out of the oven; as it cools, it kind of pulls itself together. Like magic.
- I think this tastes even better the second day (but it nearly always vanishes before then at my place).
If You Fancy Changing Things Up (Or Not)
- Once, I swapped out half the flour for ground almonds. Nice nutty touch. Definitely recommend if you want to make it slightly posher.
- Chucked in a handful of white chocolate chips once. No complaints.
- Tried using apple slices instead of berries, but it went a bit… mushy. Wouldn’t repeat that.
- If you want it vegan, coconut oil for butter and skip the jam for maple syrup and more berries. Not exactly the same, but not too shabby either.
Do You Really Need Fancy Gadgets?
I mostly use a wooden spoon, a decent mixing bowl, and a square tin. If you haven’t got baking parchment, greasing the tin with butter and a sprinkle of flour’ll do. Heck, I’ve even made them in a round cake tin before. They just come out as triangles instead of bars—and no one complained!
How to Store (Although Good Luck with That…)
These’ll keep in an airtight tin for up to 4 days, supposedly. But honestly, in my house, two is often pushing it—people just swoop in, like a flock of magpies going after something shiny. You can fridge them if you want, but they lose a little chewiness (personal preference, I guess).
Serving Them Up Your Way
I like them just as they are, but if it’s a special weekend, I’ll plop a scoop of vanilla ice cream on top. My youngest likes them with a mug of hot chocolate, which feels a bit like sugar overload but, you know, memories. Once, my mate dipped her bar in Greek yoghurt—actually not half bad.
Things I’ve Learned the Hard Way
- Letting them cool properly is key—tried rushing it once and ended up with a delicious but unholy mess.
- Don’t over-mix the oat base. It goes stodgy if you do. I’m not even sure how, but it does.
- Seriously, don’t skimp on the baking paper. Picking bits of stuck-on bar off the tin is no one’s idea of a good time.
Real Questions Friends Have Asked Me (And My Best Stabs at Answers)
- Can I use strawberries that are a bit past their best?
- Sure—just cut out any truly dodgy bits. Overripe berries make the bars extra jammy! Oh, and I sometimes throw in a spoon of leftover compote if there’s some about.
- How do you keep the bars from falling apart?
- If they’re still warm, you don’t. Let ‘em cool completely. With a sharp knife and a steady hand, you’ll get nice bars (mostly).
- Is there a way to make these gluten-free?
- Yep! Use certified gluten-free oats and chuck in an equal amount of your best GF flour blend. Works fine, texture’s a tad different though.
- Do you serve them for breakfast or dessert?
- Both! (And sometimes as a ‘second breakfast’ when I’m working from home…)
- Can I double the recipe?
- Of course! Use a 9×13 inch pan. Watch the baking time—might need five-ish minutes longer.
- Why does my crumble top melt into the filling?
- Probably too much butter, or maybe your oven was too cool. Don’t stress—still tastes great. Looks aren’t everything!
If you ever make them and something goes sideways, let me know what happened. At least we’ll have a laugh and maybe invent something new! Anyway, happy baking—just don’t expect any leftovers if you’re sharing.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat flour
- 1/2 cup melted coconut oil
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups mixed fresh berries (such as blueberries, raspberries, and strawberries), chopped
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1/4 cup brown sugar
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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2In a large bowl, combine the rolled oats, whole wheat flour, melted coconut oil, honey, vanilla extract, and salt. Stir until the mixture forms a crumbly dough.
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3Press about two-thirds of the oat mixture into the bottom of the prepared pan to form an even base.
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4In a separate bowl, mix the chopped berries with cornstarch, lemon juice, and brown sugar until evenly coated.
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5Spread the berry mixture evenly over the oat crust, then sprinkle the remaining oat mixture on top.
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6Bake for 30 minutes or until the top is golden brown and the filling is bubbling. Allow to cool completely before slicing into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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