Mango Oatmeal Crumble Bars Recipe
Bright, buttery oat crumble bars layered with a tangy-sweet fresh mango filling—perfect for summer gatherings or a wholesome snack.
Ingredients
For the Crumble:
- 1 ½ cups old-fashioned rolled oats
- 1 cup whole-wheat flour or all-purpose
- ½ cup almond meal
- ⅔ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- ½ tsp baking powder
- ¾ cup 1½ sticks unsalted butter, cold and cubed
For the Mango Filling:
- 3 large ripe mangoes about 2 cups diced
- 2 Tbsp fresh lime juice
- Zest of 1 lime optional
- ¼ cup granulated sugar adjust to taste
- 1 Tbsp cornstarch
- Pinch of salt
Instructions
- Prep the mango: Peel, pit, and dice mangoes into ~½-inch pieces.
- Make filling: In a bowl, toss mango with lime juice, zest, sugar, cornstarch, and salt. Let rest 10 minutes until juices appear.
- Mix dry crumble: Whisk oats, flour, almond meal, brown sugar, granulated sugar, cinnamon, salt, and baking powder in a large bowl.
- Cut in butter: Add cold butter cubes and blend with a pastry cutter (or pulse in a food processor) until coarse crumbs form. Reserve 1 cup of this mixture for topping.
- Assemble base: Line an 8×8-inch pan with parchment. Press remaining crumble evenly into the bottom.
- Add filling: Spread mango mixture over the pressed base.
- Top bars: Sprinkle reserved crumble over mango layer, leaving some fruit peeking through.
- Bake: Preheat oven to 350 °F (175 °C). Bake 35–40 minutes until golden and bubbling.
- Cool & slice: Cool in pan ≥1 hour (then chill 1–2 hours for clean cuts). Lift out via parchment and cut into 9–12 bars.
Notes
- Storage: Refrigerate in an airtight container up to 5 days; freeze up to 3 months (layer with parchment).
- Sweetness tip: Adjust sugar in filling based on mango ripeness.
- Gluten-free: Swap flour for a 1:1 gluten-free blend; use certified gluten-free oats.
- Flavor twist: Stir in ½ cup fresh berries or add ½ tsp cardamom to the crumble.