Have you ever been in the mode for a pie, cookie, and bar in one then these streusel oat crumble bars are for you. They can be assembled in a matter of minutes and have a variety of filling options to fit not only your taste but what you have in your pantry (freezer). I personally hate recipes that require exact or specific quantities of fillings. All you really need for this recipe is some type of fruit, jam, or pie filling, oats, sweetener of choice, oil of choice, flour (gluten free like almond or oat flour will also work) and a pinch of salt. Hope you enjoy these bars as much as my family does. (This recipe was adapted from pinch of yum raspberry bars)
Streusel Oat Crumble Bars
A simple yet delicious recipe that can be made from pantry ingredients in a matter of minutes. Fresh, frozen, or canned fruit canned be used for the filling and simple swaps for gluten free flour and dairy free subs can make these bars friendly for all. Its also great for breakfast or dessert.
Ingredients
Option 1 : Homemade Fruit Filling
Option 2: Quick Mash and No Cook Jam filling
Option 3: Pie filling
Crumble layer
Streusel Drizzle (Optional)
Instructions
Homemade Filling:
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Place berries or fruit of choice in a saucepan over medium heat. As they begin to cook, use a potato masher to help release their juices.
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As the juices start to simmer stir in the sugar, flour, cornstarch, extract, salt, and citrus juice/zest. Continue to cook until thickened into a berry sauce about 10-15 minutes total. Once done set aside and cool.
Quick No Bake Filling:
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Mash the jam, berries, extract, and lemon juice together with potato masher or fork.
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Or cut pie filling fruit into bite size pieces
Crumble Layer
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Preheat the oven to 365F degrees. Prepare a 9 by 13 inch pan with parchment paper and foil for easy clean up. Mix the oats, flour, nuts (optional), brown sugar, baking powder, melted butter/oil*, and salt together into a crumble-like mixture. Press roughly around 2/3 of the crumble into the bottom of the pan. Bake for 12-14 minutes.
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Spread the filling on top of the bottom crust. Sprinkle with the remaining ⅓ crumble top top and bake for another 30 minutes.
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Remove from the oven and let cool for 2 hrs before placing in the fridge. If you like them warm I’d let them cool for 45 minutes but personally I liked them chilled. (Optional drizzle: sugar, milk, and extract or lemon juice ingredients until semi runny glaze and drizzle over the bars) Last in fridge for about 5 days or freeze for 3 months.
