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Cranberry Crumble Bars

This is a delicious anytime of the day sweet treat that's full of slow release carbohydrates, healthy fats and antioxidants.

I've picked cranberries as the juicy yet tart middle because they are such a wonderful source of vitamin C, E and K, along with dietary fibre these plump red berries have a high nutritional profile.

Enjoy this flapjack style base smothered in a cranberry jam with a nutty, oaty crumble top.


  1. Preheat your oven to 180C
  2. Line a mid size baking dish or tray with parchment paper.
  3. In a bowl mix together all of the base ingredients until well combined.
  4. Spoon the mixture into your prepared tray and with the back of a spoon press it all down so that it's all level.
  5. Bake in your hot oven for 12 minutes or until golden brown.
  6. While that is baking, add your cranberries and honey to a pan and heat them gently.
  7. Stir every now and then to prevent them sticking.
  8. After 5 minutes use the back of a fork to press down and burst the cranberries.
  9. Continue cooking for another 5 minutes.
  10. Stir in the chia seeds.
  11. Remove the pan from the heat.
  12. Take your baked base from the oven and allow to cool for 2 minutes.
  13. In a small bowl, mix the oats, coconut sugar and almonds together for the crumble top.
  14. Spread the cranberry mixture all over the base.
  15. Liberally sprinkle the mixed crumble topping over the cranberry jam.
  16. Lightly drizzle the crumble topping with honey.
  17. Bake for a further 20 to 25 minutes or until the top is crunchy and golden brown.
  18. Remove from the oven and allow to cool in the pan completely.
  19. Once cooled, refrigerate for at least an hour.
  20. Remove from the fridge and carefully take the slab of cranberry goodness out of the tray.
  21. Slice as desired.

Store in an airtight container for 5 days

You will need:

For the base:

2 cups of rolled oats

¾ cup of melted coconut oil

¾ cup of almond flour

½ cup of almond butter at room temperature (or any nut butter you prefer)

½ cup of coconut sugar

1 tablespoon of chia seeds

1 teaspoon of vanilla extract

½ teaspoon of baking powder

For the middle layer:

3 cups of fresh or frozen (defrost beforehand) cranberries

¼ cup of honey

1 tablespoon of chia seeds

For the crumble top:

¼ cup of rolled oats

¼ cup of coconut sugar

¼ cup of slivered almonds

Honey for drizzling

Cranberry Crumble Bars