Blueberry & Banana Oat Crumble Bars Recipe | Abel & Cole

Blueberry & Banana Oat Crumble Bars

Cooking time
Serves6-12 people
Vegetarians Vegans Gluten-free diets
Blueberry & Banana Oat Crumble Bars

Bake a batch of these vegan oat bars and you'll have a grab-and-go breakfast ready for busy days when you want something fast and filling. Sweetened with mashed banana and a dash of maple syrup, these oaty breakfast bars have a jammy blueberry filling and a golden crumble topping. Perfect for breakfast on the go.


  • 300g banana (peeled weight)
  • 4 tbsp coconut oil, melted
  • 45g ground flax seed
  • 320g jumbo porridge oats
  • 70g omega seed mix
  • 500g blueberries
  • 2 tbsp maple syrup

Prep: 15 mins | Cook: 30 mins

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1. Preheat your oven to 180°C/160°C Fan/Gas 4. Line a 24cm x 24cm baking tin with baking paper.
2. Peel the bananas and break them into a large mixing bowl. Add the coconut oil and ground flaxseed and mash together with a fork or masher. Stir in the oats and mixed seeds. Mix well to combine, then set to one side.
3. Tumble the blueberries into a separate large bowl. Add the maple syrup and roughly crush with a fork to just burst the blueberries open. Alternatively, you can pop the blueberries and maple syrup in a food processor and pulse a couple of times to break them up.
4. Tip two-thirds of the banana and oat mix into the lined baking tin. Press it down firmly wiht the back of a spoon. Spread the blueberry mix over the top. Crumble over the remaining oat mix.
5. Slide the tin into the oven and bake for 20-30 mins till the top is golden, the base is set and the blueberries are bubbling. Leave to cool in the tin, then cut into 12 bars or squares.
6. Eat & keep These bars will keep in the fridge for 1 week in an airtight container. Alternatively, you can freeze them for up to 3 months. Defrost overnight before eating.
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