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Chewy, crunchy oat crumble bars with roasted cherries and chocolate chips

Cherry Chocolate Oat Bars

Chewy, crunchy oat crumble bars with roasted cherries and chocolate chips
Prep Time: 40 minutes
Cook Time: 4 minutes
Total Time: 1 hour 25 minutes
Makes: 16 bars
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Ingredients
  

  • 600 gms fresh cherries, halved, stems and stones removed
  • 1 to 2 tbsps caster sugar, depending on sweetness of cherries
  • 170 gms butter
  • 1/2 cup brown sugar (100 gms)
  • 1 tsp vanilla extract
  • 1 and 1/2 cups rolled oats (200 gms; see notes)
  • 1 cup all-purpose flour (120 gms)
  • 1 tsp baking soda
  • 1/4 tsp salt if using unsalted butter
  • 1/2 cup dark chocolate chips (85 gms) or chopped dark chocolate

Instructions

  • Preheat the oven to 200 C. On a baking tray lined with foil or baking paper, arrange the pitted and halved cherries in a single layer and sprinkle the caster sugar evenly all over them.
  • Bake the cherries for 10 minutes, until soft and some juices have begun to seep out. Set aside to cool.
  • While the cherries are roasting, make the base. Melt the butter in a microwave-safe mixing bowl, and whisk in the sugar and vanilla. Stir in the oats, then sift in the flour and baking soda (plus salt, if using). Use a spatula to bring the mixture together. It will be like a soft cookie dough. If it seems excessively wet, add a tablespoon more of flour.
  • Line an 8-inch square baking tin with non-stick baking paper, leaving an overhang for easy removal.
  • Set aside 1/2 cup of the oat mixture to make the crumble topping later. Press the remaining into the prepared baking tin, making sure it's even and spread right up to the corner. Use a spatula or the base of a measuring cup to help flatten it well.
  • Reduce the oven temperature to 175 C and bake the crust for 10 to 15 minutes until lightly browned on the sides and slightly puffed. Remove from the oven and cool the base for 10 minutes. Keep the oven on.
  • Spread the roasted cherries evenly all over the cooled base. Sprinkle the chocolate chips over them. Finally, top with the reserved oat mixture from step 5, crumbling it with your fingertips all over the cherries.
  • Bake for another 15 to 20 minutes, until the topping is golden-brown. Set aside to cool completely in the tin itself. Use the paper overhang to lift it out, then slice with a sharp knife into 16 pieces. Because of the large quantity of oats, the bars are a little fragile when freshly baked and a bit crumbly. If you're having trouble cutting them or taking them out of the pan, chill them for 30 minutes first.
  • I prefer to store these bars in the fridge once they've cooled completely, where they will keep for 5 to 6 days. You can let them soften a bit at room temperature or dig in when they're cold which I loved! Happy baking :)

Notes

*Cherries are in season right now but while buying them, look for the darker ones vs the more red ones. I got mine on Big Basket.
*Rolled oats are recommended for the best texture but you can use instant oats if you have them on hand, in the same measurement. Instant oats are more powdery and will absorb the butter better so the bars might even be easier to cut neatly at room temperature.
*You can swap half the flour for wholewheat flour if you prefer.
*Watch these bars come together on Instagram!
*Original recipe from The Whole Bite (the site is under construction but you can find the blogger on Pinterest)