Strawberry Crumble Bars

Let your little guy or gal know how much you really care by packing their school lunch with a tasty treat.  These crumble bars are easy, delicious and a family favorite in my home.  The oat mixture makes a delicious bottom crust and a perfect crumble on top.  The strawberry jam adds just the right amount of sweetness. 

You can cut them into large squares or thin bars for the perfect bite-size treat.   After the kiddos are off to school and the house is quiet…enjoy a riff on the classic pb&j.  Cut a big ol’ slab of crumble bar and top with Arctic Zeros Peanut Butter Swirl frozen dessert.  Comfort food at its best!  I’d love to see your version so tag me on Instagram @y_delicacies or leave a comment below. 

Strawberry Crumble Bars

Servings: 12 3x4-inch bars or 36 1x4-inch bars

Crust

3 cups rolled oats

1 ½ cups raw almonds

1/3 cup organic light brown sugar

¼ cup ground white chia seeds

1 teaspoon ground cinnamon

1 teaspoon kosher salt

¾ cup ( 1 ½ sticks) butter, softened

1 ½ cups strawberry jam

Topping

¾ cup reserved crust mixture

¾ cup rolled oats

6 Tablespoons butter, softened

Crust

1. Preheat oven to 350°F.  Line a baking sheet with parchment that overlaps the sides of a 9x13-inch baking pan.

2.  In a food processor, pulse oats, almonds, sugar, chia seeds, cinnamon and salt until finely chopped.  Reserved ¾ cup of mixture for the topping.

3. Add butter to the remaining mixture in the processor and pulse until a pebbly texture forms.  Press into the prepared pan.  Firmly tap with the flat bottom of a glass or measuring cup. 

4. Spread the jam on the crust leaving a ¼-inch border of crust uncovered. 

Topping

1. In a medium bowl, combine the reserved crust mixture, oats and butter until a pebbly texture forms.

2. Sprinkle the crumble mixture evenly on top of the jam and exposed crust.  Bake until the jam is bubbly and the top crumble is light golden brown, 35-45 minutes. Cool completely before removing from pan and cutting.  Store in a cake dome at room temperature up to 3 days or in the refrigerator up to 1 week.  

Do Ahead: You can cut them into large squares or thin bars for the perfect bite-size treat.  Freeze the individually cut bars wrapped in plastic wrap and stored in a zip top freezer bag up to two months.  Defrost and serve.