Kiwi is an underused baking fruit. Too tart for some things, but in a crumble bar format it works: sugar tempers the acidity, cornstarch thickens the filling, and the oat-hazelnut base gives it enough structure to hold together when cut. These are not complicated. Two bowls, one pan, about 45 minutes total. No special equipment. If you want a summer bar that isn’t strawberry or peach, start here.
How to Make Kiwi Oatmeal Bar
Kiwi firmness
Use firm kiwi, not soft. Overripe kiwi releases too much liquid during baking and turns the filling watery no matter how much cornstarch you add. Peel and slice evenly so everything cooks at the same rate.
Pack the base layer
Press the first half of the crumble mixture firmly into the pan before adding the kiwi. A loose base means bars that fall apart when you try to cut them. The top layer stays loose; the bottom should be compact. 
Cooling before cutting
These need to cool completely, preferably an hour or more. The filling sets as it cools and the base firms up. Cut them warm and they’ll crumble. Refrigerating for 20 minutes after cooling speeds this up.
Kiwi Oatmeal Bar
- Total Time: 50 minutes
- Yield: Makes 9
Description
Soft, chewy bars bursting with kiwi flavor. A perfect afternoon treat or dessert.
Ingredients
- 1 lbs (454 g) firm Kiwi
- 1/3 cup (70 g) Raw Sugar
- 2 tbsp Cornstarch
- 1 lbs (227 g) Flour
- 1 cup (90 g) Oats
- 4 tbsp Ground Hazelnut
- 1/2 cup (90 g) Raw Sugar
- 1 tsp Baking Powder
- 3/4 cup (170 g) Butter
Instructions
- Preheat oven to 350°F (180°C). Grease a 9 x 9 baking tray.
- Combine kiwi, sugar, and cornstarch in a bowl.
- In another bowl, mix together flour, oats, hazelnuts, brown sugar, and baking powder. Add butter and rub with your fingers until it resembles coarse crumbs.
- Sprinkle half the mixture into the prepared pan and pat lightly to pack it down.
- Top evenly with the kiwi mixture.
- Sprinkle the remaining oat mixture over the top and pat lightly.
- Bake until light golden brown, about 30 to 40 minutes.
- Remove from oven and let cool before cutting into squares.
Notes
- For optimal kiwi flavor, use ripe but firm kiwis. Overripe kiwis will make the bars too mushy.
- To make gluten-free bars, substitute gluten-free all-purpose flour for the regular flour.
- Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 3
- Protein: 4
- Cholesterol: 20
Frequently Asked Questions
Why do the kiwis need to be firm?
Firm kiwi holds its shape during baking and releases less water, which prevents a soggy middle layer. Overripe kiwi will break down too quickly and make the bars difficult to slice.
Can I substitute the ground hazelnuts with another nut?
Ground almonds or pecans both work well. The flavor will shift slightly, but the texture of the crumble topping will stay the same.
How should I store these bars?
Keep them covered in the fridge for up to 4 days. They actually taste better cold the next day, once the filling has fully set.
Can I use oat flour for the 2 cups?
I used rolled oats, straight out of the bag. It wasn’t bad, it gave it a bit of a occasional hard texture.
Hello, this recipe looks tasty. The oats (rolled?) are to be soaked or something? Or do they go in the mix out of the box?
Hi Bert. Sorry about the typing error. I use quick cooking oats straight from the packet, do not have to soak. Quick cooking oats are just smaller pieces of rolled oats. If you have rolled oats, you can use them by coarsely grinding them.
Thank you for the compliments.