Looking for the perfect autumnal sweet treat? Our Healthy Hazelnut Granola adds a delightful crunch to these Spiced Berry Granola Crumble Bars!
Imagine a buttery, cinnamon-spiced oat base layered with a tart, jammy mix of berries, all crowned with a golden, crunchy granola topping. It's the ultimate cosy dessert to enjoy this October.
What you’ll need:
45g Rollagranola
250g gluten free plain flour
1½ tsp cinnamon
½ tsp fine salt
1 tsp baking powder
45g oats
150g coconut sugar
180g vegan butter
For the topping:
¼ cup Rolla
½ cup Oats
For the berry layer:
450 g frozen berries ( we used blackberries, red currants, black currants & raspberries)
2 tbsp gluten free plain flour
zest of 1 lime + 2 tbsp juice
3-4 tbsp maple syrup
Preheat the oven to 160° C (fan oven) and line a 20 cm square tin with baking paper.
Blitz the granola in a food processor before adding to a bowl, followed by the flour, cinnamon, salt, baking powder, oats and coconut sugar. Mix until combined.
Rub the butter into the dry mixture with your fingers until a chunky crumble mixture is formed.
Take three quarters of the mixture and press it into the base of the lined baking tin. Bake for 15 minutes.
Take the remainder of the mixture and rub in the additional granola and oats with your fingers to create a crumble topping.
Next, make the filling - combine the berries, flour, lime zest/ juice and maple syrup in a saucepan over a low heat. Simmer gently, stirring occasionally until the mixture begins to turn jammy.
Spread the filling on top of the baked base in an even layer, then sprinkle the remaining crumble mixture on top and bake for further 30 minutes.
Allow to cool completely before cutting.