Vegan Berry Crumble Bars Recipe

I discovered a delightful way to enjoy dessert without compromising health in my Vegan Berry Crumble Bars. The wholesome base and luscious berry layer blend perfectly with a crunchy oat topping, turning every bite into an exciting discovery of textures and flavors that spark curiosity and invite you to savor the moment.

I recently whipped up these Vegan Berry Crumble Bars and man, they’re something else. I was looking for a healthy dessert that doesn’t compromise on flavor, and these triple layered treats hit the spot.

The base is made from just 1 cup rolled oats, 1/2 cup almond flour, a bit of melted coconut oil and maple syrup, giving it a firm but tasty structure. I then added a filling of 3 cups mixed berries (you can use fresh or frozen strawberries, blueberries, raspberries or blackberries), mixed with a touch of maple syrup, arrowroot powder, lemon juice and a hint of lemon zest.

On top, there’s another layer of oats and almond flour with a sprinkle of coconut sugar and ground cinnamon for that extra crunch. These bars are gluten free and refined sugar free, making them a perfect option for those looking for healthy sweets recipes.

You’re definitely gonna love the balance of tart berries and a crisp crumble. Enjoy!

Why I Like this Recipe

I really like this recipe because it’s super easy to throw together even on days when I feel rushed. The steps aren’t complicated and I can quickly mix up something that tastes amazing.

I also love that it’s healthy. The recipe is vegan, gluten free and refined sugar free, so I can indulge in a sweet treat without feeling guilty afterward.

And finally, the mix of fresh (or frozen) berries with a crunchy oatmeal crumble just hits the spot. The flavors balance really well and it’s fun to switch up the nuts or berries to match what I have on hand.

Ingredients

• Rolled oats provide fiber and complex carbohydrates to keep you full longer.
• Almond flour adds protein and healthy fats, making the bars a balanced treat.
• Coconut oil enriches texture and flavor with its natural, smooth sweetness.
• Maple syrup offers natural sweetness and moisture while keeping it less processed.
• Mixed berries deliver vitamins and antioxidants plus a tangy burst of flavor.
• Arrowroot powder helps thicken the filling and hold everything together.
• Lemon juice brightens the dish with a refreshing, tart kick.
• Coconut sugar sweetens the crumble topping with a richer, natural taste.

Ingredient Quantities

• 1 cup rolled oats for the base
• 1/2 cup almond flour for the base
• 1/4 cup coconut oil, melted (split into about 2 tablespoons for the base and 2 tablespoons for the topping)
• 1/4 cup maple syrup for the base
• A pinch of salt for the base
• 3 cups mixed berries (fresh or frozen – you can use strawberries, blueberries, raspberries or blackberries)
• 2 tablespoons maple syrup for the berry filling
• 2 tablespoons arrowroot powder (or cornstarch to thicken the berries)
• Juice of 1 lemon
• 1/2 teaspoon lemon zest
• 1 cup rolled oats for the crumble topping
• 1/2 cup almond flour for the crumble topping
• 1/3 cup coconut sugar (or any unrefined sweetener you like)
• 1/2 teaspoon ground cinnamon for the topping
• A pinch of salt for the topping
• Optional: 1/4 cup chopped nuts (like walnuts or pecans) for extra crunch

How to Make this

1. Preheat your oven to 350°F and lightly grease an 8-inch baking pan so the bars won’t stick.

2. In a bowl, mix together 1 cup rolled oats, 1/2 cup almond flour, 2 tablespoons melted coconut oil, 1/4 cup maple syrup, and a pinch of salt to make the base. Press this mixture firmly into the bottom of the pan.

3. In a small saucepan over medium heat, combine 3 cups of mixed berries, 2 tablespoons maple syrup, 2 tablespoons arrowroot powder, the juice of 1 lemon, and 1/2 teaspoon lemon zest. Stir well and let it simmer a bit so the berries start to break down slightly.

4. Pour the berry mixture evenly over the base layer in the pan.

5. For the crumble topping, in another bowl mix 1 cup rolled oats, 1/2 cup almond flour, 1/3 cup coconut sugar, 1/2 teaspoon ground cinnamon, a pinch of salt, and if you like, 1/4 cup chopped nuts for an extra crunch.

6. Stir in the remaining 2 tablespoons of melted coconut oil into the topping mixture until it becomes crumbly.

7. Evenly sprinkle the crumble topping over the berry layer in the pan.

8. Bake the bars in the preheated oven for about 35-40 minutes, or until you see the top turning golden and the berries bubbling a bit.

9. Remove the pan from the oven and let it cool completely. This cooling step is important so the bars firm up when you cut them.

10. Once cooled, cut them into bars and dig in to enjoy a healthy and tasty treat!

Equipment Needed

1. Oven preheated to 350°F
2. 8-inch baking pan (lightly greased)
3. Mixing bowl for combining the base ingredients
4. Small saucepan for the berry filling
5. A second mixing bowl for the crumble topping
6. Measuring cups and spoons
7. Stirring spoon or spatula
8. Knife for cutting the cooled bars into pieces
9. Cooling rack (or any flat surface where the pan can cool)

FAQ

Vegan Berry Crumble Bars Recipe Substitutions and Variations

• If you dont have almond flour, you can use oat flour instead. Its a really similar consistency for the base.
• You can swap coconut oil with a vegan butter or even a neutral vegetable oil if you’re short on coconut oil.
• If maple syrup isnt available, agave nectar or date syrup does a good job as a sweetener.
• Instead of arrowroot powder, you could use the same amount of cornstarch to thicken the berries.

Pro Tips

1. When you simmer the berry mixture, keep an eye on it cause if you overcook the fruit it can get way too mushy and lose that bright, burst-of-flavour vibe you want in the bars.

2. Make sure you press down the base mixture really firm in the pan. If it’s too loose, the layers might not stick together well and you could end up with a messy bar that crumbles all over the place when you cut it.

3. If you’re adding nuts to the crumble topping, stir them in gently but don’t mix them too thoroughly. That way, you can still get little crunchy bursts instead of having the nuts blended in completely with the oat mixture.

4. Let the bars cool completely before trying to cut them. I know it can be tempting to dig in while they’re warm, but cooling really helps them firm up so they’re not falling apart on your plate.