Rhubarb & Strawberry Oat Breakfast Bars

For the Oat Base and Topping

  • 200g jumbo oats
  • 70g oat flour
  • 25g Pulsin Pea Protein
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1.5 tsp ground ginger
  • Pinch of Pink Himalayan Rock Salt
  • 110g maple syrup
  • 120g butter, melted

For the Filling

  • 200g fresh rhubarb diced
  • 150g frozen raspberries
  • 1 - 2 tbsp maple syrup, to taste
  • 1 tbsp arrowroot starch + 2 tbsp water

Roasted rhubarb mingled with strawberries, if they’re not in season you can use frozen. Layer between a buttery oat crumble, these slice up beautifully and are the perfect snack or on-the-go brekkie. They’re also delicious heated up, topped with yogurt or ice cream, some toasted hazelnuts and a drizzle of maple syrup for an extra hit of sweetness. 



  1. Mix together rhubarb and strawberries in a pot. Place over a medium heat, bring to the boil, leave to simmer for 10 minutes until the fruit is soft, tender and bubbling.
  2. Add maple syrup, stir to combine.
  3. Add arrowroot mixture, stir to combine and leave to simmer and thick for 3 -5 minutes.
  4. Set to one side.
  5. Preheat oven to 180C (350F).
  6. Mix together oats through to butter in a large bowl. Place ¾ of the mixture into a baking paper lined 8 inch square tray.
  7. Press down and spread evenly with the back of a spoon. Spread fruit filling over the top. Sprinkle over remaining crumble mixture.
  8. Bake in the preheated oven for 30 minutes; check halfway through and cover with foil if browning too quickly.
  9. Allow to cool for 15 minutes before slicing or better still prepare in advance, store in the fridge and slice once fully cooled 2-3 hours later or the next morning.
  10. Store in a seal tight container in the fridge for up to 3 days or freeze for up to one month.