Berry Crumble Bars

Preheat the oven to 180ºC and line a 20cm x 20cm tin with baking paper then set to one side.

Place the frozen berries in a large saucepan over a medium heat and leave to cook for 10 minutes until soft and jammy, stirring every so often. When the berries have all softened, stir through the chia seeds and remove from the heat.

In a large bowl, use two forks to mix together the oats, cinnamon, sugar, plain flour and butter. You want the mixture to be crumbly and well combined but not a dough; be careful to stop mixing before it becomes a dough.

Add two-thirds of the oat mix to the lined tin and use the back of a spoon to push it down into an even layer. Pour on the berry mix and spread it evenly over the oaty base. Crumble the remaining oat mixture over the top and bake in the oven for 25 minutes, keeping an eye on it towards the end of cooking so it doesn’t brown to quickly.

Leave the crumble to cool completely in the tin before cutting into 24 squares.

Using two forks to mix the ingredients means the heat from your hands doesn’t melt the butter.

The bars will keep well in the fridge for up to 1 week.