Cherry Almond Oat Crumble Bars
These cherry almond oat crumble bars are the kind of snack that feels like a little treat while still being made from simple, nourishing ingredients. Soft, chewy oats meet juicy cherries, almond and a golden crumble topping for a bar that's satisfying enough to enjoy alongside a cup of tea or tucked into your bag for later.
They're particularly lovely during the luteal phase, when you may find yourself wanting something a little more substantial, comforting or naturally sweet. Rather than fighting those cravings, this is my kind of food-first approach: combine satisfying carbohydrates with protein, fibre and nourishing fats to create something that actually keeps you going.
At a Glance
Prep: 15 minutes
Cook: 25–30 minutes
Makes: 9 bars
Best for: Breakfast, afternoon snack or something sweet alongside a coffee or tea
Cycle focus: Luteal phase
Food-first: Oats, cherries, almonds, yoghurt, eggs, chia & seeds
Ingredient Breakdown of These Cherry Almond Oat Crumble Bars
Rolled oats provide slow-release carbohydrates and fibre, making these bars more substantial than a typical sweet snack.
Greek yoghurt adds protein and creates a softer, more tender oat base.
Eggs bring additional protein while helping the bars hold together as they bake.
Ground almonds add protein, fibre and healthy fats while giving the crumble its naturally nutty flavour.
Almond butter brings richness and satisfying fats, making the bars feel indulgent without needing lots of added sweetness.
Cherries provide natural sweetness, colour and fibre, with their naturally occurring polyphenols adding to the antioxidant-rich fruit element of the recipe.
Chia seeds help thicken the cherry layer while adding fibre and plant-based omega-3 ALA.
Pumpkin seeds add texture and a little extra protein, fibre and minerals to the crumble topping.
Cinnamon, vanilla and a pinch of sea salt bring everything together, making a simple collection of ingredients taste much more special.
Ingredients
Makes 9 bars | Prep 15 minutes | Bake 25–30 minutes
Oat base
150g rolled oats
60g ground almonds
2 eggs
100g Greek yoghurt
60g almond butter
40 ml maple syrup/honey
1 tsp vanilla extract
1 tsp cinnamon
Pinch of sea salt
Cherry layer
150g cherries, pitted — fresh or frozen
1 tbsp chia seeds
1 tsp maple syrup/honey
1 tsp lemon juice
Crumble topping
50g rolled oats
30g ground almonds
1 tbsp pumpkin seeds
1 tbsp desiccated coconut
1 tbsp almond butter
1 tbsp maple syrup
Pinch of cinnamon
How To Make Cherry Almond Oat Crumble Bars
Preheat your oven to 180°C fan and line a small square baking tin with baking paper.
In a large bowl, combine the rolled oats, ground almonds, cinnamon and sea salt.
In a separate bowl, whisk together the eggs, Greek yoghurt, almond butter, maple syrup and vanilla until smooth and creamy.
Pour the wet ingredients into the oat mixture and stir until everything is evenly combined. You should have a thick, slightly sticky mixture.
Bringing the wet and dry ingredients together into a thick, sticky oat base. Spoon the mixture into your prepared tin and press it down firmly into an even layer.
Cherry layer
Add the pitted cherries, chia seeds, maple syrup and lemon juice to a small saucepan.
Place over a low-medium heat and gently cook for around 5–7 minutes, stirring occasionally, until the cherries soften and become juicy and slightly jammy.
Simmering the cherries and chia seeds until soft, jammy and glossy. Remove from the heat and allow the cherry mixture to cool for a few minutes.
Spoon the cherries evenly over the oat base.
Crumble topping
Add the remaining oats, ground almonds, pumpkin seeds, almond butter, dessicated coconut, maple syrup and cinnamon to a small bowl.
Use your fingertips to rub everything together until you have a rough, crumbly mixture.
Scatter the crumble evenly over the cherry layer.
Scattering the crumble topping over the jammy cherry layer, just before baking. Bake for 25–30 minutes, until the top is golden and the centre feels set.
Allow the bars to cool completely in the tin before slicing. For particularly neat squares, place them in the fridge for around 30 minutes before cutting.
Cut into 9 bars and enjoy.
Cycle-Synced
🍂 Especially lovely during the luteal phase
These are the bars I'd reach for during the luteal phase, when appetite, energy and cravings can feel a little different.
The combination of oats, cherries, almonds, Greek yoghurt, chia and pumpkin seeds creates a more satisfying snack than something made predominantly from refined carbohydrates, bringing together protein, fibre, carbohydrates and nourishing fats in one simple homemade bar.
And importantly, you don't need to eat differently simply because you're in a particular phase of your cycle. Think of cycle-synced eating as inspiration rather than instruction. If these sound good to you at another point in your cycle, they're absolutely still on the menu.
A little Balanced Imogen reminder
Your cycle isn't a rulebook.
Sometimes you want something fresh and light. Sometimes you want something warm, comforting and sweet. Both can belong in a nourishing way of eating.
Cook Once Tip
Make a whole tray rather than one portion at a time. Once completely cool, keep the bars refrigerated in an airtight container so you have a homemade snack ready to reach for throughout the week.
Make It Your Own
Try swapping the cherries for raspberries, blueberries or blackberries, or add a little dark chocolate to the crumble for a richer version. You could also swap almond butter for tahini if you prefer a nut-free option.
Imogen's Note
I love recipes like this because they don't need to feel like "a health food”. They're simply good foods made with ingredients that nourish you – the kind of snack you can look forward to eating rather than something you feel you should eat.
Small ingredients. Consistent nourishment. That's the Balanced Imogen approach.
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