Oat & Barley Berry Crumble Slice

Snacks & Treats
50 mins 
Serves 8 
Dairy free 
In my role as nutrition advisor to Freedom Foods I create some recipes for them using their best products. This one I developed as a healthier treat with an impressive fibre boost of 5g per slice, coming from the Oats & Barley along with wholegrain flour. The barley is especially high in all three types of fibre, including resistant starch. This powers good bacteria in the gut, leading to better gut health, a stronger immune system and a knock on health effect throughout the body. 

Those on my Get Lean program note this is not a recipe to indulge in too often while in the active phase of getting lean as it is higher in kilojoules and overall sugar than the treat recipes I develop specifically for you. However, it is much, much healthier and lower in both kilojoules and sugar than most sweet treats you'll order in a cafe or buy from a cake shop, plus it delivers a good dose of plant protein (from the grains and the nuts) and that fabulous fibre. So as an occasional treat it hits the mark. Simply drop a serve or two of other carbs from your meals that day to compensate. 

Serve with a spoonful of thick Greek yoghurt for dessert.

Blocks per serve: 1/2 PLANT, 1 1/2 CARBS, 1 FAT 
PER SERVE: Energy 1360kJ, Protein 8g, Fat 18g (saturated 2g, polyunsaturated 3g, monounsaturated 12g), Carbohydrate 30g, Fibre 5g


1 tsp mixed spice
1 cup frozen raspberries
1 cup frozen blueberries
2 eggs, free range or organic
1 cup Goodness Superfoods Oats & Barley
1 cup wholegrain flour
1 cup almond meal (you can make this yourself in your Vitamix or food processor from 1 cup raw almonds)
¼ cup extra virgin olive oil
½ cup brown sugar
Pinch salt 


Step 1

Line a 20x30cm slice tin with baking paper. Preheat the oven to 180°C.

Step 2

Combine the oats & barley, almond meal, flour, salt, mixed spice and brown sugar in a mixing bowl. Add the eggs and extra virgin olive oil and stir with a spoon until well combined.

Step 3

Tip the mixture into the prepared slice tin, reserving about a cup of the mixture to use as the topping. Spread the mixture in the tin and using your fingers or the back of a spoon press down firmly to cover the bottom of the tin evenly.

Step 4

Tip the berries over the top and spread out evenly over the base. Break the raspberries up a little with your fingers as you do so. Sprinkle the remaining crumble mixture over the top.

Step 5

Bake in the oven for 35-40 minutes or until golden brown. Leave to cool in the tin for 5 minutes before slipping out onto a wire rack to cool completely. Cut into slices and serve.