Munch and Crunch Cherry Bars

Munch and Crunch Cherry Bars

Juicy cherries mixed with the crunchy, nutty flavor of almonds and coconut, this bar-like cobbler combo is always a hit.

Base Ingredients

  • 1/2 cup quick oats
  • 3/4 cup oat flour
  • 1/4 cup wheat germ
  • 1/4 cup Splenda brown sugar, packed (or 1/2 cup regular brown sugar)
  • 1/4 cup cold butter, unsalted, small cubed (could use light butter)

Cherry Filling Ingredients

  • 16 oz bag frozen cherries, thawed
  • 2 tsp arrow root powder (or corn starch)
  • 1 tsp vanilla extract

Crumb Topping Ingredients

  • 1/4 rolled oats
  • 1/2 cup oat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup butter, unsalted, room temperature (could use light butter)
  • 1/4 cup Splenda brown sugar, packed (or 1/2 cup regular brown sugar)
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup shredded coconut, unsweetened
  • 1/4 cup slivered almonds

Base Directions

Preheat oven to 350° F. In a medium bowl, combine quick oats, oat flour, wheat germ, and brown sugar, and stir to incorporate. Add the cubed butter to the bowl, and using your hand, squeeze to combine with dry ingredients until a breadcrumb-like consistency has been reached. Scoop ingredients into a 9x13 inch baking pan and press down in an even layer. Bake for 12 minutes. Remove from oven and set aside to cool.

Cherry Filling Directions

In a medium pot, heat cherries, arrow root powder, and vanilla on low until cherries are warmed and juices have thickened slightly. Stir occasionally. Set aside and allow to cool.

Crumb Topping Directions

Mix oats, oat flour, baking soda, and salt, together in a medium bowl. In a small bowl, beat together the butter, brown sugar, egg, and vanilla extract. Add to the dry ingredients and beat once again. Take half of this crumb mixture and add it to the cooled cherries (doesn’t have to be completely cool, just not hot, so the egg does not scramble when mixed together). Stir to combine. Spread an even layer of cherry mixture over cooled base. Top with dumpling-like clumps of the rest of the crumb topping mixture. This doesn’t have to look perfect, rustic is better. Sprinkle with an even layer of coconut and almond slivers. Bake at 350° F for 20 minutes. Remove from oven and allow to cool (make sure they are cool, otherwise they will be quite crumbly). Cut into 12 squares and serve, possibly with a scoop of vanilla frozen yogurt!

Nutritional Info

12 servings = per serving Calories: 240 Fat: 15g Carbs: 24g Fiber: 3g Protein: 5g
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