Crumbly Bumbleberry Breakfast Bars

In my quest to find desserts that double as acceptable breakfasts, I revamped Cam’s grandma’s tasty Raspberry Bars. They are one of my most favourite treats; but they are super addictive because of all the sugar. I have quite a sugar addiction, and when I made them the original way, they would actually call my name alllll day and I found them so irresistible that the batch would be gone before dinner time. Then I would feel shaky, super thirsty, and irritable for days. Not a good thing.

So I changed them up: I got rid of the conventional sugar, made it gluten-free and amped up the fibre. I also subbed the conventional jam filling for a homemade chia jam that has no added sugar, but has chia seeds to bind it together and increase the fibre even more. The result: amazingly delicious breakfast bars that could double as a healthy dessert :)! They are super tasty, but not addictive. There is no post-raspberry bar energy crash and no ensuing irritability. They leave you satisfied instead of insisting that you eat all of them, immediately. Hope you like them too!

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Crumbly Bumbleberry Breakfast Bars

Delicious, crumbly, fruit forward breakfast bars. They also happen to be gluten-free, dairy-free, and refined sugar free (but no one would notice!).

Course Breakfast, Dessert, Snack


  • 1 3/4 cup gluten-free rolled oats
  • 1/2 cup oat flour (just grind the oats in your food processor until they resemble a course flour)
  • 1/4 cup buckwheat flour
  • 1/4 cup brown rice flour
  • 1/2 cup coconut palm sugar
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 2/3 cup butter, ghee, or coconut oil (melted)
  • 1/3 cup slivered almonds
  • 1 batch chia jam (recipe to follow)


  1. Preheat oven to 375

  2. Line an 8x8 baking pan with parchment paper.

  3. Mix the oats, oat flour, buckwheat flour, brown rice flour, palm sugar, baking powder, and sea salt in a mixing bowl.

  4. Add melted butter/ghee/coconut oil and mix together using a spatula.

  5. Press 2/3 of the mixture into the parchment lined baking pan.

  6. Top with chia jam. Using a spatula, spread the chia jam all over the oat mixture.

  7. Mix the almonds with the remaining 1/3 of the oat mixture.

  8. Use your hands to crumble the remaining oat mixture over the berry filling.

  9. Bake for 25-30 mins, or until the top is begins to brown.

  10. Let cool before cutting into the bars (if you can stand waiting!)



Bumbleberry Chia Jam

Versatile, delicious, protein and fibre-rich jam for your morning oatmeal, fancy dessert, or eating with a spoon!


  • 2 cups frozen blueberries
  • 2 cups frozen raspberries
  • 3 tbsp chia seeds
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • pinch of sea salt


  1. Heat a large saucepan over medium-high heat.

  2. Add the berries and chia seeds.

  3. Stirring frequently, cook until the berries begin to burst and release their juices.

  4. Add the lemon juice and vanilla. Mix together.

  5. Reduce heat to low and simmer until you have a thick, jam like sauce.

  6. Dig in!