Raspberry Rhubarb Olive Oil Crumble Bars

Raspberry Rhubarb Olive Oil Crumble Bars

A buttery tasting (but butter free!) oat and almond crumble bar, layered with Raspberry Rhubarb Jam and topped with melty milk chocolate coated raspberries. Easy, festive and lunchbox friendly.

Recipe by Nutritionist Shelley McKenzie.

Find these ingredients in our Family hamper.

Ingredients

Crumble

  • 1 3/4 cups rolled oats (slightly scant)
  • 1 cup almond meal
  • 1/2 cup wholemeal spelt flour
  • 1/2 tsp ground cinnamon
  • Pinch of sea salt
  • 1/2 cup Rich Glen Signature Extra Virgin Olive Oil
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract

Filling and topping

  • 1/2 cup Raspberry Rhubarb Jam, plus 2 tbsp (a generous 1/2 cup)
  • 1 tbsp chia seeds
  • 2 tbsp flaked almonds
  • 3/4 cup milk chocolate coated raspberries, halved

Directions

  1. Heat the oven to 180°C (160°C fan) and line a 20cm square tin with baking paper.
  2. Mix the oats, almond meal, flour, cinnamon and salt in a bowl. Add the olive oil, maple syrup and vanilla and stir until it looks like a crumble.
  3. Press two thirds of the mixture firmly into the tin. Bake for 12 minutes.
  4. While it bakes, stir the chia seeds into the jam.
  5. Spread the jam over the base. Sprinkle the rest of the crumble and the flaked almonds on top. Bake for 25 minutes until golden.
  6. Cool for 10 minutes, then press the choc raspberries into the top.
  7. Let it cool completely, then cut into 16 bars.

NOTES

Storage: keeps in an airtight container in the fridge for up to 5 days, or freeze individual bars for up to a month.


Nutritionist notes:

• Using extra virgin olive oil instead of butter swaps saturated fat for heart friendly monounsaturated fats and polyphenols, and gives the crumble a beautiful golden crunch.

• Oats provide beta glucan, a soluble fibre that supports gut health and helps keep you fuller for longer.

• Almond meal adds protein, vitamin E and magnesium, and helps slow the release of sugars.

• Chia seeds thicken the jam naturally while adding fibre and plant omega 3s.

• Raspberries are one of the highest fibre fruits, and rhubarb brings a lovely tartness so the bars taste fresh rather than overly sweet.

• Maple syrup and the jam provide the sweetness, so there's no refined sugar added to the crumble itself.


Make it gluten free: by swapping the spelt for a gluten free plain flour and using certified gluten free oats.

Make it dairy free: Simply leave out the milk chocolate coated raspberries, or swap them for dairy free chocolate coated raspberries for an equally delicious treat!

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Products used in this recipe

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Extra Virgin Olive Oil 500mL

$18.00
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Family

$125.00