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Rhubarb Crumble Oat Bars

Rhubarb Crumble Oat Bars

Vicky Coates

Super delicious, healthy and packed with good ingredients these rhubarb Crumble Oat Bars work well as a healthy afternoon snack or as a dessert with a good spoon of ice cream or yoghurt and even for breakfast! The bars are Gluten Free and Vegan.

I’ve made a few rhubarb recipes such as this Healthy Rhubarb and Blackberry Crumble and I’ve also recently made a baked oats recipe using rhubarb puree which isn’t yet on the blog but might be by the time this is posted so keep an eye out for it! One of the main reasons for my rhubarb recipes is being given loads off my boyfriends mum who grows it in her garden. I absolutely love using home grown ingredients and therefore I’ll always come up with fun and different ways of using it. This weekend I found myself making up these rhubarb crumble oat bars.

These bars are so nutritious that you could even have them for breakfast. I love to have 2 or 3 of them warmed slightly with some yoghurt! Such a tasty combination and with the added oats and ingredients such as walnuts and buckwheat they will keep you full until lunch time.

Theres only 140 calories per bar along with 10g of healthy fats and carbs in each!

 

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Anyway here’s the recipe your here for:

Rhubarb Crumble Oat Bars
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Super delicious, healthy and packed with good ingredients these rhubarb Crumble Oat Bars work well as a healthy afternoon snack or as a dessert with a good spoon of ice cream or yoghurt and even breakfast! The bars are Gluten Free and Vegan.
Ingredients
  • Filling:
  • 285g (3 cups) chopped rhubarb
  • ¾ cup honey or maple syrup
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • ½ teaspoon vanilla extract or flavour drops
  • Crust & Topping:
  • 120g (1 ½ cups) gluten free oats
  • 30g (1/4 cup) buckwheat flour
  • 30g (1/4 cup) ground flaxseed
  • 80g (3/4 cup) zero sugar or coconut sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 65g (1 cup) cacao buttons (melted) or coconut oil
  • 45g (1/2 cup) chopped walnuts or pecans optional
  • 30ml Almond Milk
Instructions
  1. Combine filling ingredients in a large saucepan and cook over medium-high heat until thick and rhubarb is starting to break down, about 8-10 minutes. Set aside to cool while continuing with the recipe.
  2. Preheat oven to 180 degrees. Line a pan with baking paper.
  3. Add all crumb crust and topping ingredients into a large mixing bowl, and stir until combined and large crumbs form. Set aside 1 ½ cups for the topping.
  4. Press remaining crumb mixture evenly into the prepared pan. Pour cooled rhubarb mixture over crust and then sprinkle with the reserved crumbs for the topping, pressing down slightly.
  5. Bake for 35 minutes, until browning around edges and filling is bubbling some.
  6. Cool completely on a wire rack before lifting bars out of the pan and cutting into bars. I then put mine in the fridge to set further as they can be a bit gooey still if slightly warm.
  7. Store in the fridge for up to a week
Nutrition Information
Serving size: 1 Calories: 140 Fat: 10g Carbohydrates: 10g Protein: 3.5g

Enjoy xx

 

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