PREP TIME: 15 MINUTES
COOK TIME: 30-35 MINUTES
TOTAL TIME: 45-50 MINUTES
YIELD: 16 BARS 1X
Preheat the oven to 375?. Line an 8×8-inch square baking pan with parchment paper.
In a bowl, mix together the oats, flour, brown sugar, lemon zest, baking powder, cinnamon, and salt.
Add the softened butter and vanilla and, using a large spoon or your hands, work the butter into the oat mixture until you get a crumbly dough that will stick together if you pinch it between your fingers.
Measure out 1 ½ cups of the crust and crumb topping mixture and set aside in the refrigerator.
Press the remaining crust mixture into the bottom of the parchment paper-lined baking pan using the back of a spoon or spatula or slightly damp fingers. Press the mixture into the pan firmly then use a fork to prick the crust 8-10 times.
Bake the crust for 10-12 minutes or until the edges look just slightly brown and the crust starts to puff and look set.
While the crust is baking, wipe out the bowl you used to mix the crust and add the filling ingredients. Stir to combine.
Remove the crust from the oven then spread the filling in an even layer over the hot crust. Crumble the remaining crust mixture over the top of the filling.
Bake for 30-35 minutes or until the crust is lightly browned and the filling is bubbling.
Remove from the oven and place the pan on a wire rack and allow the bars to cool completely then transfer the pan to the fridge for at least 2 hours before cutting.
To cut cooled bars, use the parchment paper to lift the bars onto a cutting board then cut into 16 squares.
Store leftover bars in a covered container in the fridge for up to 4 days.
Do NOT use coconut or almond flour. If making these gluten-free, we recommend Bob’s Red Mill Gluten-Free 1:1 Flour or King Arthur Flour Measure-for-Measure Gluten-Free Flour.
Sugar-sweetened jam will work in place of fruit-sweetened jam
The crust and crumb topping will brown less with gluten-free flour than it will with all-purpose wheat flour
You can use any combination of fresh berries, or use just one kind
This recipe has not been tested using frozen berries
These will cut, look, and even taste their best if after they’ve cooled at room temperature, you refrigerate them for several hours (even overnight!)
SERVING SIZE: 1 BAR
SATURATED FAT: 4G
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (398g)|
|Recipe Makes: 1|
|Calories from Fat: 244 (16%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 0mg||0 %|
|Sodium 163.2mg||6 %|
|Potassium 1691.3mg||45 %|
|Total Carbohydrate 260.7g||77 %|
|Dietary Fiber 42.2g||169 %|
|Sugars, other 218.6g|
|Protein 66.3g||95 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1528
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!