Emma Petersen Vegan Berry Crumble Bars

Think salty biscuity base, sweet jammy middle and a golden crumble topping. I'm afraid it does not get better than these! They'll last for 5-7 days in an airtight container in the fridge, and I like to microwave before serving and enjoy with yoghurt for breakfast, or on their own with a coffee in the afternoon.

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Step 1

Prep: Preheat your oven to 180°C fan. Grease and line an 8x8-inch baking tin.

Step 2

Mix Dry & Wet: In a large bowl, mix together the oat flour, rolled oats, protein powder, baking powder, cinnamon and salt. Stir in the maple syrup and melted coconut oil until a crumbly mixture forms. It should hold together when pressed.

Step 3

Form Base: Press 2/3 of the mixture firmly and evenly into the prepared tin to form the base.

Step 4

Make Filling: In a microwave-safe bowl, heat the berries and maple syrup for 1-2 minutes, until softened and jammy. Stir in the chia seeds and let sit for 5 minutes to thicken.

Step 5

Assemble: Spread the berry mixture evenly over the base. Sprinkle the remaining crumble mixture over the top.

Step 6

Bake: Bake for 25 minutes, or until the top is golden and crisp. Allow the bars to cool completely in the tin before slicing.