So I had a fun Friday Favorites planned for today, but I’m working on something extra exciting for Monday that coincides with it so it will have to wait! Instead I wanted to share with you a tasty recipe on this Friday morning that is fun to make and enjoy over the weekend! I don’t know about you, but I am a grab and go kind of eater – especially with breakfast. Making these Berry Oat Crumb Bars this week was amazing because I could easily take one with me as we head out the door to preschool! So yummy too!
I also love them because they are totally customizable with the filling – you can add whatever sort of berry is you or your littles favorite! The boys like them too and they are a great treat and an extra way to sneak in some fruit with Brooks! Ha! Graham is currently obsessed with blueberries so I might make them again with just that and I’m sure he would go nuts!
- Preheat over to 375* + grease a 13×9 pan
To Make the Crust –
- In a large bowl, mix together 2 cups whole wheat flour, 1 cup rolled oats, 1 cup Bob’s Red Mill Coconut Sugar, 1/2 tsp salt + 1/2 tsp cinnamon. Add in 1 cup cold butter and mix until small clumps of dough form. Remove and reserve 2 cups of oat mixture, press remaining oat mixture in the bottom of the pan + set aside
To Make the Filling –
- In a medium bowl, combine 1 cup blueberries, 1 cup raspberries, 1 cup cherries, 1 cup strawberries , 2 tbsp Bob’s Red Mill Coconut Sugar, 2 tbsp Stonyfield Farms Grassfed Yogurt, 1 tbsp cornstarch, 1 tsp lemon zest. Pour berry mixture over the top of the crust.
To Make the Topping –
- Add 1/2 cup sliced almonds to the reserved oat mixture from the crust and mix well. Sprinkle topping evenly over the berry mixture. Bake 40 minutes – until the topping is brown and the filling is bubbling. Let cool completely before cutting. Makes 24 bars
Disclaimer: This post is in part with an ongoing collaboration with Stonyfield. Opinions are 100% my own – And thanks to Bob’s Red Mill for sending me some of their tasty products to try.