It’s official, this is my favorite snack and occasional breakfast when I don’t have time to have a leisurely breakfast and have to run out of the house in the morning.
I also take these with me in my bag when I know I’m out for the day and don’t have a plan for lunch. These bars are so tasty and wholesome it’s ridiculous.
Made with all the healthiest ingredients, sugar-free, whole grain, gluten-free and absolutely delicious! I make them with my Sugar-Free Strawberry Jam but you can easily substitute it with store-bought jam of course, or any flavor for that matter.
If you like this recipe give it your love and share it with the world!
Breakfast Strawberry Crumble Bars
- 100gm almond mill or ground almonds
- 80gm desiccated coconut
- 100gm rolled or quick oats
- 150gm dates
- 1tbs coconut oil (optional)
- 1tsp chia seeds
- 3tsp cold water
- 200gm Sugar Free Strawberry Jam
- 50gm oats
- 80gm dates
- 40gm desiccated coconut
- Preheat the oven to 160C.
- Soak the dates in cold water for 30 min.
- Line a square 20cm baking pan with parchment paper.
- Mix chia seeds and water in a bowl, let it stand for 10 minutes.
- Drain the dates, remove the pit and place it in a food processor together with almond mill, coconut and oats.
- Process it until it turns into a crumble with all the ingredients evenly distributed. Add coconut oil if using, and soaked chia and pulse it until mixed well.
- Transfer that crumbling mixture into a prepared baking pan and press it down evenly on the bottom of the pan.
- Put the the pan in the oven for 10 min, while you’re making the crumble layer.
- Blitz the oats, soaked dates and coconut in the food processor until it forms a crumble, set aside.
- Take the bottom layer of the bar out of the oven, it should be dry to the touch and start to get color on the edges.
- Spread a layer of Strawberry Jam over it, evenly, then sprinkle it with the crumble mixture. Press it down slightly and distribute the crumble evenly to cover the filling.
- Bake it for 20-25 min until the top turns golden brown. Let it cool completely then refrigerate before cutting it into squares.
- Store them for up to a week in the fridge and several weeks in the freezer in an airtight container.
Looking for more recipes for simple vegan sweets? One of the challenges of vegan baking is re-learning the basics and how to swap eggs and dairy for animal-free alternatives. Here are some more recipes for beginners or anyone who likes to take it easy.
These Dairy-Free Caramel Chocolates are made from only five ingredients — cacao butter, vanilla extract, coconut sugar, lucuma powder, and a touch of sea salt. They’re sweet, but healthier than your average candy and you can change up the mold you use to make fun shapes.
Or, try this Vegan Blueberry Cake With a Tart Lemon Glaze — you can’t go wrong with this classic flavor combo. This vegan treat uses ground flax seeds in place of eggs while dairy-free yogurt helps give it a moist, fluffy texture. Use fresh blueberries for the best result, but frozen will do — plus, it’s often more affordable!
Need more inspiration or panicking over what to do with those overripe bananas sitting on your counter-top (we’ve all been there)? Vegan banana bread is always a good go-to. This Nutty Vegan Banana Bread relies on a one-two combo of ripe bananas and ground flax seeds to hold everything together. It’s taken to the next level with toasted walnuts. You can also make it gluten-free by swapping all-purpose flour with a gluten-free flour mix and adding some almond flour.
This recipe was republished with permission from Sincerely V