Almond Butter and Raspberry Crumble Bars (Vegan GF)

Simple, wholesome and delicious crumbly and fruity bars with an oaty flapjack base, a layer of almond butter, some homemade chia raspberry jam and an oaty crumble. These bars are easy to make in a few steps and are naturally vegan, gluten-free and free of refined sugar.

One of the most versatile bakes is a crumble bar, whether they are fruity or rich and chocolatey, they are such a fun one to make. A lot of recipes (my favourite ones) will use the same recipe for the base as for the crumbly top so even though you have a few layers, you only have one main recipe to prepare. Win win! The base and crumbly top for these Almond Butter and Raspberry Crumble Bars is really delicious. It’s easy slightly sweet, nutty and oaty like a cross between a crunchy oat biscuit and a soft oaty flapjack.

Here’s what goes into the oaty mix:

• Medjool dates: these are the stickiest and jammiest variety and work really well for holding the oats together. You can also other dates, too, they may need longer to plump up in the boiling water when you soak them.
• Goldenberries: these add such a lovely tartness to the base but you could use another dried fruit like extra dates, raisins, apricots or dried figs. I get my goldenberries from Natures Heart who I love.
• Almond butter: this adds such a great creaminess and nuttiness to the mix. If you have run out of almond butter, you could also use cashew, peanut, hazelnut or even tahini for a nut-free option. The runnier and smoother nut butter is better for these Almond Butter and Raspberry Crumble Bars.
• Coconut oil: just a little to help bind the bars and develop that lovely crunchy yet soft-in-the-middle texture.
• Oats and oat flour: you don’t need to buy fancy oat flour, just blend your oats into a fine meal or flour. It’s important to have both oats and oat flour for the texture and make sure your oats are GF certified if needed.
• Baking powder: just a little for the texture.

Blitz all of the oaty mix together and then divide into two: a larger part to make the base of these Almond Butter and Raspberry Crumble Bars and then the smaller part for the crumble on top.

The middle two layers are equally as delicious and as simple:

• Almond butter: a thick layer between the oats and jam is so delicious and really adds something special. As above, use another nut or seed butter as desired.
• Homemade raspberry chia jam: chia seed jams are so easy to make and they are ready in about 30 minutes. Simply add some fresh or frozen raspberries to a saucepan with some soaked goldenberries or dried fruit like raisins or chopped dates with a splash of water and allow to bubble and soften. Then stir in the chia seeds, allow to sit and the jam will turn so gooey and sticky. You will be spooning and spreading this onto everything. It is great on Protein Yoghurt Toasts, in Quick Soak Apple Oats and stirred into Blueberry Goji and Almond Rice Pudding.

Ready to make some Almond Butter and Raspberry Crumble Bars now? They come together in about 30 minutes with minimal prep and minimal fuss – yet maximum flavour. There is something so satisfying about biting into a crumble bar as these are:

• Firm yet chewy
• Oaty and nutty
• Fruity and sticky 
• Vegan, gluten-free and refined sugar-free (and easily nut-free)
• Delicious with tea!
• Family-friendly (great for lunchboxes)
• Easy to prepare the day before

They tick all the boxes and keep really well for a few days or in the freezer until you are ready to enjoy them! 

If you are looking for more oat and bar recipes, how about my:

• Vegan Magic Cookie Bars (also with an oat base)
• Vegan Protein Rice Crispy Bars
• Chocolate Pecan Fudge Bars
• Raspberry Oat and Cacao Nib Crumble Bars
• Double Chocolate Tahini Fudge Bars

Almond Butter and Raspberry Crumble Bars (Vegan GF)

• Servings: 12-16
• Time: 30 minutes
• Difficulty: easy
• Print

Simple, wholesome and delicious crumbly and fruity bars with an oaty flapjack base, a layer of almond butter, some homemade chia raspberry jam and an oaty crumble. These bars are easy to make in a few steps and are naturally vegan, gluten-free and free of refined sugar.

Ingredients

Jam and Filling:
• 200g raspberries (fresh or frozen)
• 50g goldenberries (or other dried fruit)
• 2 tbsp chia seeds
• 50g almond butter
Base and Crumble:
• 40g medjool dates, pitted
• 25g goldenberries (or other dried fruit)
• 100g almond butter
• 50g coconut oil, softened
• 125g oats
• 100g oat flour
• ¼ tsp baking powder
• A pinch of salt
• Extra almond butter, to drizzle

Directions

1. First make the chia seed jam by adding the raspberries, goldenberries (or dates) and 1 tbsp of water to a saucepan and heat until bubbling. Turn down the pan to a gentle simmer and cook for 10 minutes, with a lid on, adding a splash more water if it is sticking. Now stir in the chia seeds, remove from the heat and allow to cool. Store in a glass jar for up to 1 week.
2. Preheat the oven to 160Fan/180*C and line an 8-inch square tin with parchment paper.
3. Soak the medjool dates and goldenberries (or extra dates) for the base/crumble in boiling water for 10 minutes. Drain and then add to a blender/food processor with the 100g almond butter and coconut oil and blend until jammy and no big lumps remain. Pour in the oats, oat flour, baking powder and salt and blend again into a sticky dough.
4. Pour ¾ of the oaty mix into the tin and press down firmly to form the base layer. Cook for 10 minutes.
5. Spread the 50g almond butter over the base, followed by the homemade jam and then sprinkle over the remaining oaty crumble mix and bake for another 20-25 minutes until golden and crisp.
6. Allow to cool in the dish and one fully cool, slice into bars or squares. Drizzle with extra almond butter, if you like. Store in an airtight container for 3-5 days or in the fridge for up to 1 week or in the freezer for 1 month.

Let me know what you think of these delicious Almond Butter and Raspberry Crumble Bars in the comments below and if you make them, please tag me as I love to see them! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With crumble bar love x