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rhubarb and strawberry breakfast bars  .jpg
rhubarb and strawberry breakfast bars  .jpg

rhubarb & strawberry oat breakfast bars

Prep - 5 Minutes
Cook - 35 Minutes
9 Servings


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.
Rhubarb & Strawberry Oat Bars Topped With Yoghurt And Nuts| Pulsin Recipe | Pea Protein
Rhubarb & Strawberry Oat Bars Stacked Close Up| Pulsin Recipe | Pea Protein


    For oat base & topping

  • 200g jumbo oats
  • 70g oat flour
  • 25g Pulsin Unflavoured 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


  • 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.
  • Add maple syrup, stir to combine.
  • Add arrowroot mixture, stir to combine and leave to simmer and thick for 3 -5 minutes. Set to one side.
  • Preheat oven to 180C (350F).
  • Mix together oats through to butter in a large bowl. Place ¾ of the mixture into a baking paper lined 8 inch square tray.
  • Press down and spread evenly with the back of a spoon. Spread fruit filling over the top. Sprinkle over remaining crumble mixture.
  • Bake in the preheated oven for 30 minutes; check halfway through and cover with foil if browning too quickly.
  • 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.
  • Store in a seal tight container in the fridge for up to 3 days or freeze for up to one month.

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Peachy Palate

I’m Shel but some people call me “Peachy”...I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish.


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