*This post in sponsored by KoRo*
Fruity bars made with healthier ingredients – these vegan gluten-free cherry oat bars make a delicious snack or on-the-go breakfast.
It’s always handy to have a healthier treat in the fridge to grab when you’re feeling snacky, but I also feel these cherry oat bars make a really nice light dessert. Especially now that the weather is warming up, fruity desserts are always my go-to during the summer months.
Cherries are by far my favourite kind of berry! They have so much flavour, especially when they’re in season – I can just keep eating and eating them. Unfortunately they’re not in season here in the UK yet, but I had a major craving for a cherry dessert, so I decided to make a treat using cherry jam instead.
I used organic sour cherry fruit spread that I got from KoRo because it’s made of 75% fruit, which is much higher than your average jam/preserve. Also I love that there are big chunks of cherry in there, making it perfect for a recipe like this.
These vegan gluten-free cherry oat bars are:
- Made using healthier ingredients
- Easy to make
- A source of fibre (from the oats)
- A source of healthy fats (almonds & flaxseed)
- So damn delicious!
If you’re looking for a healthier fruity treat, you need these vegan gluten-free cherry oat bars in your life!
vegan gluten-free cherry oat bars
- 110g oat flour use gluten-free oats to make the recipe gluten-free
- 75g ground almonds not almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tbsp almond butter or nut butter of choice
- 3 tbsp coconut oil
- 40g coconut sugar white or brown sugar will also work
- 230g cherry jam (I used Koro sour cherry 75% fruit spread) or jam/preserve of choice
- Preheat oven to 180C/160C fan/350F.
- Mix the ground flaxseed with 6 tbsp of water and leave to set for 10 minutes.
- Mix the oat flour, ground almonds, baking powder, sugar and salt in a large bowl, then add in the set flaxseed mixture, almond butter and coconut oil. Mix to form a dough. You should end up with a dough like consistency that’s not too dry or crumbly.
- Press 3/4 of the mixture in a square 8″x8″ cake tin lined with baking paper.
- Bake for 10 minutes, then spread the cherry spread on top. Crumble on the remaining dough mixture, then bake for another 20 minutes.
- Leave to cool completely before removing from the tin.
- Slice into 8 or 16 slices and enjoy!
Wow, these are delicious, made a batch this morning. I used the Bone Maman Cherry Compote and sprinkled a little tapioca starch into it before spreading it on the base as its a bit runnier than jam. Totally worked and easy to find in supermarkets in the UK and has less sugar than jam too.
Thanks so much Nadia for such an easy and yummy recipe.
So glad you enjoyed them Helen 😀 I love Bonne Maman compotes 😋 although I haven’t tried the cherry one.
Whoops my typo I meant Bonne Maman!
I have made this cake today, it is very delicious, the only thing I changed was that I had used date syrup instead of cconut sugar. Thank you for the recipe 🙂
Hi Anita 🙂 I’m so glad you enjoyed them! x