Cherry Pistachio Crumble Bars
Cherry Pistachio Crumble Bars
Ingredients
For the Base and Topping
- 220 grams oat flour
- 80 grams rolled oats
- 60 grams soy protein, or extra oat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 50 grams honey, or maple syrup
- 80 grams neutral oil, such as coconut or olive oil
For the Middle
- 400 grams frozen cherries
- 1 tablespoon chia seeds
- 1 teaspoon honey
For the Top
- 2 tablespoons pistachio spread
Instructions
- 1
Preheat your oven to 180°C fan. Grease and line an 8x8-inch baking tin.
⏱️ 5 min•🌡️ 180
- 2
In a large bowl, mix together the oat flour, rolled oats, protein powder (if using), baking powder, cinnamon, and salt. Stir in the honey and neutral oil until a crumbly mixture forms. It should hold together when pressed.
⏱️ 5 min
- 3
Press 2/3 of the crumble mixture firmly and evenly into the prepared tin to form the base.
⏱️ 3 min
- 4
In a microwave-safe bowl, combine the frozen cherries, chia seeds, and honey. Heat in the microwave for 1–2 minutes, until the cherries are softened and jammy. Let sit for 5 minutes to thicken.
⏱️ 7 min
- 5
Spread the berry mixture evenly over the base and pour over any residual juices. Sprinkle the remaining crumble mixture over the top. If the crumble topping doesn't seem crumbly enough, work in a spoonful more oat flour and rolled oats until you get the desired consistency.
⏱️ 3 min
- 6
Bake for 25 minutes, or until the top is golden and crisp. Allow the bars to cool completely in the tin before slicing.
⏱️ 25 min•🌡️ 180
- 7
Heat 2 tablespoons of pistachio spread for 15 seconds in the microwave to thin it. Then, drizzle the thinned pistachio spread over the cooled bars.
⏱️ 2 min
- 8
Once completely cooled, slice the bars and serve. Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to 10 days.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Cherry Pistachio Crumble Bars
For the Base and Topping
- 220 grams oat flour
- 80 grams rolled oats
- 60 grams soy protein, or extra oat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 50 grams honey, or maple syrup
- 80 grams neutral oil, such as coconut or olive oil
For the Middle
- 400 grams frozen cherries
- 1 tablespoon chia seeds
- 1 teaspoon honey
For the Top
- 2 tablespoons pistachio spread
Instructions
- 1
Preheat your oven to 180°C fan. Grease and line an 8x8-inch baking tin.
⏱️ 5 min•🌡️ 180 - 2
In a large bowl, mix together the oat flour, rolled oats, protein powder (if using), baking powder, cinnamon, and salt. Stir in the honey and neutral oil until a crumbly mixture forms. It should hold together when pressed.
⏱️ 5 min - 3
Press 2/3 of the crumble mixture firmly and evenly into the prepared tin to form the base.
⏱️ 3 min - 4
In a microwave-safe bowl, combine the frozen cherries, chia seeds, and honey. Heat in the microwave for 1–2 minutes, until the cherries are softened and jammy. Let sit for 5 minutes to thicken.
⏱️ 7 min - 5
Spread the berry mixture evenly over the base and pour over any residual juices. Sprinkle the remaining crumble mixture over the top. If the crumble topping doesn't seem crumbly enough, work in a spoonful more oat flour and rolled oats until you get the desired consistency.
⏱️ 3 min - 6
Bake for 25 minutes, or until the top is golden and crisp. Allow the bars to cool completely in the tin before slicing.
⏱️ 25 min•🌡️ 180 - 7
Heat 2 tablespoons of pistachio spread for 15 seconds in the microwave to thin it. Then, drizzle the thinned pistachio spread over the cooled bars.
⏱️ 2 min - 8
Once completely cooled, slice the bars and serve. Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to 10 days.
⏱️ 30 min