These mixed berry streusel bars are made with wholesome ingredients like oats, nut butter, and pure maple syrup. The crust and crumble topping are made from the same mixture so there's less bowls to clean! And the lemon glaze takes them up a notch!
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Mixed Berry Filling
3 Tablespoons cornstarch
3 Tablespoons warm water
2 and 1/4 cup mixed berries
1/4cup pure maple syrup
1 Tablespoon honey
2 Tablespoons lemon zest
Oatmeal Base & Topping
2 and 1/2 cups quick oats
1 teaspoon ground cinnamon
1 and 1/4 cups almond or cashew butter, slightly warm
1/4cup pure maple syrup
1/4cup coconut oil, melted
1 large egg, beaten
1/2 teaspoon vanilla extract
1/3cup sliced or slivered almonds
1/2cup powdered sugar
1 Tablespoon lemon juice
3 Tablespoons milk
Make the mixed berry filling: Mix the cornstarch with the warm water until the cornstarch has dissolved and no clumps remain. Set aside. Combine the berries, maple syrup, honey, and lemon zest together in a small saucepan over medium heat. Bring to a boil— stir well. Remove from the heat and stir in the cornstarch/water mixture. Whisk until no clumps remain. Set aside to thicken and cool completely.
Preheat the oven to 350°F. Line a 9x9 baking pan with aluminum foil or parchment paper with enough overhang on the sides to easy removal. Set aside.
Make the oatmeal base and topping: In a large bowl, combine the oats, cinnamon, nut butter, maple syrup, coconut oil, egg, and vanilla extract. Stir together until all of the oats are thoroughly moistened. The mixture will be wet looking. Reserve 3/4 cup of the oatmeal mixture. Press the remaining oatmeal mixture into the prepared baking pan. Be sure to press down firmly and make sure it's as even as you can get it. Spread the mixed berry filling on top.
To the reserved 3/4 cup oatmeal mixture, add the almonds. Crumble this mixture over the filling, using the back of a spatula, press the topping firmly down into the filling. You want it to stick to the filling.
Bake for 25-30 minutes until the topping is lightly browned. Allow to cool completely before removing from the pan and cutting into squares.
Make the lemon glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk. Drizzle over the bars.
The bars stay fresh covered tightly at room temperature for 3 days or in the refrigerator for up to 5 days.
Make Ahead Instructions:The bars stay fresh covered tightly at room temperature for 3 days or in the refrigerator for up to 5 days. The bars can be frozen for up to 3 months. Thaw overnight in the refrigerator.
Oats: If you don't have quick oats handy, you can make them from old-fashioned oats. Pulse the oats in a blender a few times and that's quick oats! Be sure to use certified gluten-free oats if needing to be gluten-free.
Nut Butter: I prefer a more mild nut butter such as cashew or almond butter, but feel free to use what you have.
Berries: Any combination of berries work. I typically always have blueberries, raspberries, and strawberries in the refrigerator.