Cherry Oat Bars


by: Nourish and Nestle

A cherry filled, gluten-free and vegan oat bar with just a wee bit of sugar


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serves: 9-10

For the Filling:

2 cups frozen, pitted cherries (or any other berry)

1/4 cup maple syrup

3 tbs chia seeds

1 tsp vanilla extract

For the crust

1 cup oatmeal, gluten-free if so desired (I use Bob's Red Mill Oats)

1 cup almond meal

1/4 cup sugar (I used palm sugar, but could use white sugar Brown sugar or a liquid sweetener makes the crust soft)

4 tb almond butter

1 flax egg (2 TBS water and 1 TBS ground flax, mixed and set aside for 5 minutes)

2 tb refrigerated palm shortening (I found coconut oil made the crust soft, but could probably use butter)

2 tb Tapioca Flour (I used (I use Bob's Red Mill Oats)

For the crumb topping:

1/4 cup oats (I use Bob's Red Mill Oats)

1/4 cup palm sugar

1/4 unsweetened, shredded coconut (I use Bob's Red Mill )

1/4 cup slivered or sliced almonds

2 tb refrigerated palm shortening

pinch of salt

Nutrition Facts
Cherry Oat Bars

Servings Per Recipe: 9

Amount per Serving

Calories: 393

  • Total Fat: 24.9 g
  •     Saturated Fat: 11 g
  •     Trans Fat: 0 g
  • Cholesterol: 12.7 mg
  • Sodium: 27.8 mg
  • Total Carbs: 39.6 g
  •     Dietary Fiber: 4.8 g
  •     Sugars: 25.2 g
  • Protein: 7 g

how is this calculated?

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1.  For the filling

2.  Combine cherries and maple syrup in small pan and heat on medium heat until bubbly.

3.  Lower your heat and let simmer for 5 minutes

4.  Add your chia seeds and continue to simmer for 5 more minutes

5.  Remove from the heat and add vanilla.

6.  Let cool at room temperature and then refrigerate.

7.  You can do this part in the evening and let it sit in your fridge overnight. The cooler the better. Typically, I start my cherries in the morning and end up finishing the recipe 4-5 hours later.

8.  For the crust

9.  Preheat oven to 350'

10.  Place the oatmeal in your food processor and pulse until the flakes are about a quarter of the size they were originally

11.  Add remaining ingredients, except palm shortening, and pulse again until combined.

12.  Add palm shortening and pulse until just combined. You may have some little bits of the shortening still showing, but you don't want to overmix.

13.  Press your crust into a parchment paper lined, 8X8 baking dish. Really press it down and make sure it gets into all the corners.

14.  Bake for 20 minutes

15.  Remove and let cool completely before topping with cherries/ berries

16.  For the crumble topping

17.  Combine all ingredients in your food processor

18.  Press into cherry mix

19.  Once assembled, put back into oven at 350' for 20 minutes.

20.  Let cool completely before slicing.

Cooks' note:

Other berries, especially raspberries, are higher in pectin than cherries and so will most likely need a little less chia. Not sure it'd make a big difference, but just something to know. You can play around with the amount of chia you use to get the desired thickness.

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