Strawberry Crumble Bars

Strawberry crumble bars are a tasty breakfast, snack or dessert. Top a warm peanut butter jelly bar with ice cream for a perfect dessert.

recipe originally published September 7, 2016

 

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Why this recipe works
   2. Easy recipe tips
   3. Ingredient swaps + allergy info
   4. How long do these bars last?
   5. Jump to recipe: Strawberry Crumble Bars

 

Why you'll love peanut butter jelly bars

These strawberry crumble bars have sweet and salty layers of flavor. I could seriously eat the oat crumble portion on its own, and the strawberry vanilla chia seed jam goes with everything - toast, ice cream, oatmeal, a spoon... 

We are calling these peanut butter and jelly bars at our house. I have enjoyed one for breakfast with a smoothie or veggie juice, while Jason's favorite way to enjoy them is heated, with a scoop of vanilla bean ice cream.

 

 

Tips for this easy recipe

This recipe is very easy to make, and does have a few steps. Make the jam ahead of time or use your favorite jarred jam. If you are roasting the sunflower seeds, do that ahead of time, and make more because they are a tasty snack!

The rest of this strawberry crumble bar recipe is a short ingredient list of whole foods. 

 

Ingredient swaps

This strawberry crumble bar recipe is already allergy free because the ingredients are:

• nut free
• gluten / wheat free
• dairy free
• egg free
• soy free

The swap to make this a true peanut butter jelly bar is peanut, almond, or cashew butter, because I don't always have sunflower seed butter available.

Another ingredient I sometimes change is the jam filling. I will use a chocolate filling similar to these no bake bars, or another jam like apricot, or a pumpkin caramel that is just SO good.

Pumpkin seeds or chopped cashews can replace the sunflower seeds, and they add a salty crunch.

I have used dairy free butter instead of coconut oil and the recipe still works great.

 

How long do strawberry crumble bars last?

This strawberry vanilla jam will keep in an airtight container in the fridge for up to 2 weeks. It also freezes well for 1 to 2 months.

Crumble bars can be refrigerated in a glass container with a tightly fitting lid for several days, or wrapped up and stored in the freezer for 4 to 5 weeks.

 

Did you make these strawberry bars? 

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Yield: 16 bars

Strawberry Crumble Bars

Print

These peanut butter jelly bars are a tasty breakfast, snack or dessert.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 300 ml (1 ¼ cups) Strawberry Vanilla Chia Jam
• 250 ml (1 cup) hulled sunflower seeds
• 750 ml (3 cups) gluten free rolled oats
• 1.5 ml (¼ + ⅛ teaspoon) fine sea salt
• 125 ml (½ cup) virgin coconut oil
• 60 ml (¼ cup) pure maple syrup
• 45 ml (3 tablespoons) brown rice syrup
• 15 ml (1 tablespoon) sunflower seed butter

Instructions

1. Optional: roast the sunflower seeds. Preheat oven to 325 °F (160 °C). Spread the seeds over a large rimmed baking sheet in an even layer. Roast for 9-12 minutes, until lightly golden in some spots. Remove from the oven and set aside.
2. Increase the oven temperature to 350 °F (180 °C). Line a 9-inch (2.5 L) square pan (or an 8-inch / 2L pan for a slightly thicker bar) with parchment paper, leaving some overhang, which will make it easy to lift out the bars later.
3. In a food processor, combine the sunflower seeds, oats, and salt and process until you have a coarse flour.
4. In a small pot, melt the oil over low heat. Remove from the heat and whisk in the maple syrup, brown rice syrup, and sunflower seed butter until combined. Pour the wet mixture on top of the oat mixture in the food processor and process until the mixture comes together, 10 to 15 seconds. The dough should feel quite heavy, and there shouldn't be any dry patches. If there are, process for 5 seconds more. If for some reason it is still too dry, try adding water, a teaspoon (5 ml) at a time, and processing until it comes together.
5. Set aside 300 ml (1 ¼ cups) of the oat mixture for the topping. Crumble the remaining oat mixture over the base of the prepared pan in an even layer. Starting at the center, push down with your fingers to spread out and pack down the crust. Press the dough down tightly. Even out the edges with your fingertips. Prick the crust with the tines of a fork about 9 times to allow steam to escape.
6. Par bake the crust for 10 minutes. Remove from the oven and let cool for 5 minutes. (If the crust puffed up while baking, gently press down on it to release air.) Spread the jam in an even layer over the crust. Crumble the reserved 300 ml (1 ¼ cups) oat mixture evenly over the jam.
7. Bake, uncovered, for 14 to 18 minutes more, until the topping is lightly firm to the touch. The topping will not turn golden in color; it will remain  the same shade as it was before baking. Let cool in the pan on a cooling rack for 45 to 60 minutes, then transfer the pan to the freezer for 30 minutes until completely cool. Lift out the slab and slice it into squares or bars.

Notes

Tips for this easy recipe

This recipe is very easy to make, and does have a few steps. Make the strawberry jam ahead of time or use your favorite jarred jam. If you are roasting the sunflower seeds, do that ahead of time, and make more because they are a tasty snack!

The rest of this strawberry crumble bar recipe is a short ingredient list of whole foods. 

Ingredient swaps

This strawberry crumble bar recipe is already allergy free because the ingredients are:

• nut free
• gluten / wheat free
• dairy free
• egg free
• soy free

The swap to make this a true peanut butter jelly bar is peanut, almond, or cashew butter, because I don't always have sunflower seed butter available.

Another ingredient I sometimes change is the jam filling. I will use a chocolate filling similar to these no bake bars, or another jam like apricot, or a pumpkin caramel that is just SO good.

Pumpkin seeds or chopped cashews can replace the sunflower seeds, and they add a salty crunch.

I have used dairy free butter instead of coconut oil and the recipe still works great.

How long do strawberry crumble bars last?

The strawberry vanilla jam will keep in an airtight container in the fridge for up to 2 weeks. It also freezes well for 1 to 2 months.

Crumble bars can be stored in an airtight container in the fridge for several days, or wrapped up and stored in the freezer for 4 to 5 weeks.

Recipe reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. copyright © 2016, Glo Bakery Corporation.

Nutrition Information:

Yield:

16
Amount Per Serving: Calories: 273Total Fat: 11gSodium: 61mgCarbohydrates: 36gFiber: 5gSugar: 11gProtein: 7g

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