Who needs a delicious breakfast bar they can look forward to? Well, I just might have you sorted. These Cherry Crumble Breakfast Bars are just sweet enough and packed with fruity goodness. There's even a boost of fibre with inulin hidden in the crumble topping.
There are 9 bars in my recipe which sets you up for the week ahead - factoring in eating these as snacks and dessert too. Because well, snacks and desserts!
For the filling:
2 cups (or 500g) cherries (fresh or frozen, pitted. If you are using frozen thaw well and drain off any liquid))
1 teaspoon coconut sugar
½ teaspoon vanilla extract
For the crust:
1 cup gluten-free plain flour
¼ teaspoon baking powder
1 tablespoon butter
¼ cup almond milk
Pinch sea salt
For the topping:
¼ cup gluten free oats
2 tablespoons gluten free plain flour
1 teaspoon coconut sugar
1 tablespoon inulin powder (health food stores)
1 teaspoon pepitas
½ teaspoon cinnamon powder
1 tablespoon butter (chilled)
Set oven to 180*. Line a square baking tin with baking paper.
To make the filling, in a medium bowl, combine the cherries with coconut sugar and vanilla extract and set aside.
To make the base, combine the GF flour and baking powder in a bowl. Add the butter (melted) and almond milk. Mix into a dough and press evenly into your tray.
Spread the cherry filling over the base.
To make the crumble topping, combine the oats, flour, coconut sugar, pepitas, inulin, cinnamon and rub through the butter using your fingers until you form course crumbs. Sprinkle the topping over the cherry filling.
Bake for 30 – 35 mins until golden on top and cherries are bubbling.
Allow to cool before slicing into 9 bars. Store in the fridge.
Want some more healthy treats? You'll find a bundle of recipes in my Little Something eBook. Or you might like to have a goosey gander at the mix of recipes in the 'Afternoon' section of my website.
