Healthy Berry Streusel Bars.
These healthy mixed berry streusel bars are made with wholesome, healthy ingredients like oats, almond butter, and pure maple syrup. And they actually taste good, too!
I want to do none of that right now, so I’m breaking the rules and having a bright and cheery breakfast this morning. On the menu is a sunshine smoothie and one of these delightful little bars. A healthy meal to start off the week as I countdown the days to my second wedding dress fitting. Ohhhh snap. (Did I really just type that?)
September 20th wedding will be here before we know it!
You are going to go nuts over these tasty mixed berry streusel bars. First of all, they actually taste good. Nothing is more disappointing than eating something healthy that tastes like cardboard. It’s like putting salt in the wound. You’re starving and have to eat something dry and bland. No thank you, none of that here.
Not only that, the bars are naturally gluten free, have only 1 Tablespoon of refined sugar, no butter, and are so simple to make. Plus plus plus (and this is the best part!), there is so much streusel. If you don’t like streusel, you might be lost visiting my blog.
This recipe is quite similar to my Healthy Strawberry Oat Squares (pictured below!) and my Blueberry Almond Oat Squares found in my cookbook. Have you made either of those recipes yet?
What makes these healthy berry streusel bars so easy is that the crust layer and the streusel layer are made from the same dough. And they’re prepared with simple, wholesome, convenient ingredients like oats, maple syrup, almond butter, and cinnamon. You’ll simply press 3/4 of the mix into the pan as the crust, then crumble the rest – along with some slivered almonds – on top to make the tasty cinnamon/oat streusel.
The thick mixed berry filling is so good, you’ll want to spread it on everything. I was trying to eat up our pantry before moving, so I spread a bit onto a rice cake and it hit the spot. If it can make a rice cake taste good, it HAS to be delicious.
It’s a mix of your favorite berries, maple syrup, cornstarch, and 1 Tablespoon of sugar. I used a mix of chopped dark cherries, strawberries, blueberries, and raspberries. Frozen berries work well too! Use whatever is easiest for you.
I did not care for the filling without that little Tablespoon of white sugar – I don’t suggest leaving it out. Don’t worry, the filling isn’t overly sweet. But I do suggest you taste it before spreading on top of the bottom layer. If it’s not sweet enough, simply add more maple syrup or a touch more sugar.
There’s lots of texture going on here to keep your tastebuds satisfied! A hearty, dense oat base paired with a juicy homemade jam filling, and a cinnamon almond streusel of sorts on top. I compare them to a Mixed Berry Nutrigrain Bar – ever have one of those? Clearly, these healthy bars are free of all the preservatives and the sugar crash. And actually leave you full!
I’ve made them twice in two weeks – the first time as a little test. They lasted 2 days. Kevin likes them, which means I have to write my name on half of them or he will eat them all. And another batch again last night after we got home from Cleveland.
What? You mean to tell me you don’t bake after coming from from vacation?
Make these. You’ll love ’em.
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Healthy Berry Streusel Bars
Yield: 9-12 squares
Prep Time: 20 minutes
Total Time: 45 minutes, plus cooling
These healthy berry streusel bars are made with wholesome, healthy ingredients like oats, almond butter, and pure maple syrup. And they actually taste good, too!
- 2 Tablespoons (15g) cornstarch
- 2 Tablespoons (30ml) warm water
- 2 cups (330g) mixed berries1
- 1/4 cup (80g) pure maple syrup
- 1 Tablespoon (15g) granulated sugar
Oatmeal Base + Topping
- 2 and 1/4 cup (180g) quick oats (use certified GF if gluten intolerant)
- 1 teaspoon ground cinnamon
- 1 cup (250g) unsalted almond butter (or peanut butter or sunflower seed butter)
- 1/3 cup (110g) pure maple syrup
- 1/4 cup (60ml) melted coconut oil2
- 1 large egg, beaten
- 1/2 cup (50g) sliced almonds3
- Make the mixed berry filling first by mixing the cornstarch with the warm water until it all of the cornstarch has dissolved and there are no more clumps. It should resemble milk. Set aside. Combine the berries, maple syrup, and sugar together in a small sauce pan over medium heat. Bring to a boil and stir well. Remove from heat and stir in the pre-mixed cornstarch. Whisk until all clumps are gone and set aside to thicken and cool.
- Preheat oven to 325F degrees. Line an 8x8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Set aside.
- Make the oat crust/topping: In a large bowl, combine the quick oats, cinnamon, almond butter, maple syrup, coconut oil, and beaten egg. Mix until all of the oats are moistened and the mixture is thoroughly combined. The mixture will be quite wet. Reserve 1/2 cup of the oat mixture. Press the remaining oat mixture into prepared baking pan as best you can. Make sure it is firmly pressed down and even. Spread the mixed berry filling on top. To the reserved 1/2 cup oat mixture, add the sliced almonds. Crumble this over the berry filling and, using the back of a spatula, press the topping down firmly into the filling. You want to make sure it sticks well.
- Bake for 25-30 minutes. The topping will be lightly browned. Allow to cool completely before cutting into squares. Makes 9-12 squares, depending how large you cut them. Squares stay fresh covered tightly at room temperature or in the refrigerator for up to 5 days.
- Make ahead tip: Make these bars ahead of time by freezing them! They freeze well up to 2-3 months. Thaw overnight in the refrigerator before enjoying. You can also prepare the mixed berry filling and oat crust/topping ahead of time. Keep both in the refrigerator for up to 1 day. Assemble and bake when ready!
- For the berries, I used a mix of chopped dark sweet cherries & strawberries, whole raspberries and blueberries. Use whatever is easiest! You can use fresh or frozen.
- If needed, another oil like vegetable or canola will work in place of the melted coconut oil. For this recipe, I find coconut oil to be best for both taste and nutritional purposes.
- I used honey roasted slivered almonds from Trader Joes. They tasted wonderful in the streusel!
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Try these tasty 130 calorie Skinny Banana Blueberry Muffins next!
And pair with my slim-down Superfood Power Smoothie.
See more gluten free recipes.