-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
INGREDIENTS
CRUMBLE INGREDIENTS
| 125g | oat flour |
| 75g | rolled oats |
| 20g | coconut oil or 1 tbsp |
| 60g | agave syrup |
TOPPING
| 1/3rd | of base crumble |
| 30g | cashew butter |
| 1 | tbsp coconut sugar |
CHIA JAM
| 180g | raspberries |
| 3 | tbsp agave |
| 4 | tbsp chia seeds |
PS. THESE CRUMBLE SQUARES ARE DELICIOUS AND PROBABLY HAVE FAR FEWER INGREDIENTS THAN YOUR GRANOLA BAR! 😂 SO LET'S GRAB SOME COCONUT YOGHURT AND DIG IN!
METHOD
- Preheat the oven to 180C and soften the coconut oil by heating it up slightly)(don't melt entirely)
- Mix together the base ingredients and set aside 1/3rd of the mixture
- Fill a 15 x 15cm tray with the remaining 2/3rd of the crumble mix and press down
- Bake at 180 C for 15 minutes
- Mix the remaining crumble with cashew butter and coconut sugar, scatter in a tray and bake for 8-10 minutes until golden
- Whilst the crumble is baking, to maks the chia jam, mash the raspberries in a saucepan on low heat until it turns into a compote
- Take the saucepan off the heat and stir in the agave syrup and chia seeds. Set it aside for 15 minutes to thicken (this will be faster in the fridge
- Once the crumble base and topping are ready, leave to cool slightly for 5 minutes and then assemble by spreading the jam over crumble base, and top with golden crumble