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!

These healthy mixed berry streusel bars are made with wholesome, healthy ingredients like oats, almond butter, and pure maple syrup! Click through for recipe.

Goodbye weekend, goodbye tasty food, cheesecake (!!!), cocktails, swims in the lake, and road trips. Back to work, back to reality, back to b-o-r-i-n-g.

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!

Healthy Homemade Mixed Berry Jam with only 1 Tablespoon of refined sugar!-2

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?

Deliciously Healthy Strawberry Squares recipe by sallysbakingaddiction.com-- wholesome, guilt-free goodness!

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.

These healthy mixed berry streusel bars are made with wholesome, healthy ingredients like oats, almond butter, and pure maple syrup! Click through for recipe.

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?

These healthy mixed berry streusel bars are made with wholesome, healthy ingredients like oats, almond butter, and pure maple syrup! Click through for recipe.

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

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!

Ingredients:

Filling

  • 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

Directions:

  1. 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.
  2. Preheat oven to 325F degrees. Line an 8x8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Set aside.
  3. 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.
  4. 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.
  5. 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!

Recipe Notes:

  1. 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.
  2. 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.
  3. I used honey roasted slivered almonds from Trader Joes. They tasted wonderful in the streusel!

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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!

131 calorie Skinny Banana Blueberry Muffins | sallysbakingaddiction.com

And pair with my slim-down Superfood Power Smoothie.

Superfood Power Smoothie

See more gluten free recipes.

Healthy Berry Streusel Bars recipe on sallysbakingaddiction.com

 

 

 

80 comments

  1. Definitely going nuts over these!!!!!!

  2. awesome recipe sally! love how delicious + guilt free these are. they are perfect for my afternoon snack, definitely will be recreating these bars. thanks!

  3. Wow, these look amazing! I was wondering whether you are changing the direction of your recipes slightly? Recently I have begun a vegan, gluten-free, refined-sugar free diet and the biggest disappointment was realizing that I could no longer have my favourite Sally recipes (let’s talk carrot cake, sky high apple muffins and salted-caramel dark chocolate cookies!). But then I started to notice recipes just like this one which use oats, coconut oil and alternative sugars. Great! So I guess my question is: Is this new or have I just been blinded by the eclipse of the lovely sugary rest?

  4. Ahh thanks for this recipe Sally! Made these the other day and froze most for future pre workout use 🙂 I subbed homemade date syrup (you should try!) For the maple and used half almond butter half high protein gingerbread pb. So good. Love your healthy recipes just as much as your sugary sweet ones

    • I have to try homemade date syrup! That sounds delicious Anna. So happy you enjoy my healthier recipes. They’re usually my favorites.

  5. Sally these squares were a bit hit at my dinner party last night! They were so easy to whip up and they were delicious. Thank you for the recipe! I will be making these again next weekend 🙂

  6. If I were to substitute vegetable oil for the coconut oil, would the amount (1/4 C) be the same?

    Thanks!

  7. I have no cornstarch and can’t make it to the store today. Detrimental to the outcome or can I omit it?

  8. I absolutely DO bake right after coming home from vacation. We got in late last night and I woke up early this morning and made a batch of these. There aren’t many people living in this house & already more than half of the pan is gone…. 🙂

  9. It says 2 tablespoons of corn starch but 15g. 15g is only 1 tablespoon, could you please clarify???

  10. These are in the oven right now. Can’t wait to taste them, it already smells delicious!
    I had to make some adjustments as my local supermarket (in the middle of nowhere…) hasn’t got almond butter. I used chestnut purée instead and left out the maple syrup as it was already sweetened. Hope they still turn out well.
    I also made a compot out of yellow plums as those are in season here right now.
    I am so excited! 😀
    Thank you for all those lovely recipes!

  11. I just made these and they were wonderful! Especially served with ice cream or custard 🙂 I’m really only commenting to say that I didn’t have almond butter on hand, so kind of completely improvised and subbed in 1/2 cup of sort of coconut butter (basically a semi-failed attempt at making it because it wasn’t entirely smooth) and 1/4 cup coconut oil, and as far as I can tell, it hasn’t done anything bad to the bars so…

  12. I want to make this. I’m allergic to oats though. Is there anything else I can use instead?

  13. Ahhhhh! Fantastic! Next time I will make more fruit filling (or cut the crust by half) as I would prefer a higher fruit-to-crust ratio. But very tasty and I will keep this recipe handy. Thanks!

  14. Hi Sally,

    I see you have a recipe for Apple Blueberry Pie bars, would an apple-blueberry fruit mix work with this healthier bar base? If so, should I precook the apples in with the blueberries first?

    • Hi Robin– an apple blueberry mix would work wonderful here. No need to precook the apples with the blueberries; you can layer them on top of the blueberry mixture.

  15. I made these the other day in a muffin pan for individually sized portions and they turned out great! Love your healthy recipes, especially the granolas! Keep em coming!

  16. I made these this morning and they were delightful. I subbed out the cornstarch for chia seeds and the egg for a flax egg. The four of us killed the whole pan in one evening!

  17. I just made these and they are delicious! Would storing them in Tupperware containers keep them fresh for the 5 days?

  18. Dear Sally, I’m sitting here with a big ol’ chunk of your delicious berry streusel I made last night. I can’t tell you how much I adore your recipes! You have completely changed my life and made it better. I have a chronic illness and it has prevented me from achieving many of my goals in life. I have no control over this disabling illness, but I can control my nutrition. I have made a shift in my life and I have completely cut out sugar and flour. But what’s a girl to do when she has a sweet tooth? Be miserable? Hate life? What? NO WAY. I found your website and your recipes when I was in desperate need of a healthy, whole food “dessert” or sweet snack. I can’t tell you how very happy I am to “know” you and to follow your food adventures. You’re just so wonderful and you have truly touched my life. Wishing you all the success in the world. PS I love sprinkles too.

  19. These look wonderful, Sally!!!!!
    Looking forward to making them ASAP!!!

    Do you think I could use honey instead of maple syrup?

  20. Made these last weekend! Used PB instead of AB (I’m on a budget…ha) and used half strawberries and half fresh picked blackberries. The best. I love it when a dessert doubles as breakfast the next day (well, most of them do, but at least this one was more guilt-free)!

    Om nom nom.

Leave a Reply

Your email address will not be published. Required fields are marked *