· By Julia Boase

Berry Biscuit Bars

Oh my gosh these berry biscuit bars are moreish! In my humble opinion they're the perfect blend of yum with enough nutrition to make you feel good about packing them in the lunch box. Packed with fibre from the oats and berries, we've boosted the good fats with some added chia seeds, which also gives a boost to the zinc and calcium. Sweet but not too sweet, I think you're going to love these!!



For the Base:

1 1/2 cups rolled oats (not quick oats)

3/4 cup wholemeal plain flour

125g salted butter melted

1 tsp vanilla extract

1/3 cup maple syrup


For the Filling:

4 cups of frozen mixed berries, thawed

2 rounded dessert spoon of castor sugar

2 TBs chia seeds


For the Crumble topping:

1 cup rolled oats

1 cup wholemeal flour

1/2 cup brown sugar

80g butter softened



Grease and line a rectangular baking pan approx. 27 cm x 20cm. Heat oven to 180 Degrees ℃ (conventional) or 160 ℃ (fan forced).

Into your food processor add all of the ingredients for the base and blitz until it resembles cookie dough (it should come together into a firm slightly sticky ball).

Using the back of a spoon (or your hands), press this biscuit base down into the prepared baking pan then set aside.

Prepare the fruit filling by mixing the thawed mixed berries with the castor sugar and chia seeds (this creates a a cheats version of a chia jam filling without actually having to make a chia jam - genius !). Pour the filling over the prepared biscuit base and use a spatula to spread evenly covering the entire base.

In a separate bowl add all the ingredients for the crumble topping. Use your fingers to rub the butter into the mixture of oats,wholemeal flour and brown sugar. It should resemble fine bread crumbs. Pour this mixture over the berry filling and distribute evenly to cover the whole pan.

Cook for around 40 mins at 180 ℃ (conventional) or 160 ℃ (fan forced) or until the top is golden brown. 



1 comment

  • Hi can these be frozen?

    Shantel on

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