1/4cup (100g)any liquid sweetener, such as maple syrup or coconut nectar, if desired
Preheat the oven to 180°C (350°F). Line a 20cm (8-inch) square baking pan with baking paper.
To prepare the base: Add 1 cup (120g) rolled oats to a food processor and process until it reaches coarse crumbs. If you don't have a food processor, roughly chop the rolled oats with a knife on a chopping board. Set aside the remaining 1/2 cup (60g) of rolled oats for the crumble topping.
To make the base: Add the chopped oats and the rest of the ingredients to a large bowl. Mix until it becomes a paste and is well-combined. Firmly press 3/4 of the mixture into the base of your baking pan. Set aside the remaining 1/4 of the mixture.
Bake the crust in the oven for 20 minutes or until the surface is golden brown.
While the crust is baking, prepare the berry filling: Add all ingredients and a dash of water to a medium-size saucepan. Bring to a boil for 5 minutes while smashing the fruit with the back of a fork. Reduce to simmer for 10 minutes or until the mixture has thickened.
Spread the berry filling on top of the cooked base.
To make the crumble: Add the remaining 1/2 cup (60g) of rolled oats to the remaining base mixture. Mix until combined. Scatter the crumble on top of the berry filling.
Bake the crumble bars for another 20 minutes or until the top is golden brown.
Allow the bars to cool in the baking tin. Remove, cut and enjoy! The bars can be stored in an airtight container at room temperature for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 1 month.
For nut-free bars, substitute the almond meal for all-purpose or gluten-free flour. Add 2 tbsp of oil to make up for the natural fats in the almond meal.