Raspberry & Rhubarb Crumble Breakfast Bars

As part of a campaign coinciding with Olympic fever, I was invited to take part in Meridian’s #BreakfastofChampions challenge, showing how easy and delicious it is to incorporate their nut butters in your breakfast to fuel your day. The brand’s peanut, almond and cashew butters are packed with protein (with at least 20-30g per 100g), which is sure to fill you up, while helping to rebuild and maintain muscles and keeping blood sugar levels on the straight and narrow.

You’ll also be pleased to hear that Meridian nut butters contain no added salt, sugar, hydrogenated oils or palm-oil, plus they are suitable for vegetarians and vegans. Great news for the hardcore nut butter lovers out there. As if we need another excuse to include them in our first meal of the day!

So, here’s my recipe: Summer-themed breakfast bars with an oaty almond butter base, a raspberry and rhubarb ‘jam’ filling and a crumble topping, making these an ideal grab-and-go way to start the day. Dairy-free, gluten-free (if using gluten-free oats), no refined sugar, packed with protein and good fats, these are so delicious you won’t even know they are good for you!


For the base –

  • 1 cup oat flour (make your own by blended oats – use gluten-free if needed)
  • ½ cup almond flour or ground almonds
  • 1 tablespoon coconut oil
  • 4 tablespoons Meridian smooth almond butter
  • 1 tablespoon Meridian maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond milk

For the raspberry & rhubarb filling –

  • 2 big stalks of rhubarb, trimmed and thinly sliced
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut sugar
  • ½ cup fresh or frozen raspberries
  • 3 tablespoons chia seeds

For the crumble topping –

  • 3 tablespoons rolled oats
  • 2 tablespoons almond flour
  • 2 tablespoons coconut sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons coconut oil (solid)
  • 1 tablespoon Meridian maple syrup
  • 3 tablespoons flaked almonds


Get baking!

  1. For the base: Preheat the oven to 180 degrees C and grease and line a loaf tin. Mix together the oat flour and almond flour/ground almonds in a bowl. Gently melt the coconut oil and maple syrup, then pour into the dry ingredients along with the vanilla and almond milk. Mix well to form a dough, then press into the tin and smooth out evenly. Bake for about 10 minutes, until just about going golden.
  2. For the filling (make this in advance): Place the rhubarb in a small pan with the lemon juice, vanilla and coconut sugar. Bring to the boil then simmer for about 5 minutes until starting to soften. Add the raspberries for the last few minutes. Remove from the heat then stir in the chia seeds. Set aside to cool and allow the chia seeds to absorb excess liquid and form a thick ‘jam’. Keep in the fridge if you make it the night/a few days before.
  3. Spread this over the baked biscuit base in a layer to cover (not TOO thick).
  4. For the crumble topping: Mix together the oats, coconut flour, coconut sugar and cinnamon in a bowl. Add the solid coconut oil then use your fingers to rub in to create a crumble mix. Stir in the flaked almonds and maple syrup so it sticks together slightly.
  5. Now sprinkle this over the rhubarb filling to cover. Bake for a further 15 minutes until golden. Leave to cool completely in the tin for at least 1 hour, then carefully remove and place on a chopping board. Slice into 8 bars and enjoy!


Keep chilled in an airtight box for up to 2 days.