Print Recipe
0 from 0 votes

Berry and Banana Crumble Bars

Prep Time15 mins
Cook Time40 mins
Servings: 9


Base and Crumble

  • 1 1/2 cups (180g) rolled oats
  • 2 cups (200g) blanched almond meal*
  • 1 (~100g) medium-size banana, mashed
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • Pinch of any good-quality salt
  • 1/4 cup (100g) any liquid sweetener, such as maple syrup or coconut nectar, if desired and to taste

Berry filling

  • 2 cups (300g) frozen or fresh blueberries
  • 2 cups (250g) frozen or fresh raspberries
  • 1/4 cup (50g) chia seeds
  • 2 tbsp cornstarch
  • 1/4 cup (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.