Vegan Berry Crumble Bars Recipe

I love how these vegan berry crumble bars blend the perfect balance of tangy berries with a hearty, nutty oat and almond base. The triple-layered structure gives you a mix of textures and flavors that feel indulgent yet wholesome. They satisfy my sweet tooth while keeping everything naturally refined.

I’ve been experimenting with healthier dessert options and figured that these Vegan Berry Crumble Bars would be a great addition to my repertoire. This dessert is a real crowd pleaser and it fits perfectly with my vegan baking recipes.

I start off by creasing a base that combines 1 cup gluten free rolled oats, 1/2 cup almond flour, 1/4 cup melted coconut oil, 1/4 cup maple syrup and a pinch of salt. Then, I layer on a juicy mix of 3 cups mixed berries, a tbsp of lemon juice for a nice tang and 2 tsp arrowroot powder to thicken it up; sometimes I add an extra tbsp of maple syrup if you like it sweeter.

Finally, a top crumble made with 1 cup gluten free rolled oats, 1/2 cup almond flour, 1/3 cup chopped walnuts, 1/4 cup melted coconut oil, 1/4 cup maple syrup, 1/4 cup coconut sugar and a pinch of salt adds a delightful crunch. This healthy berry crumble is both sugar free desserts approved and a great way to enjoy a treat without refined sugar.

Why I Like this Recipe

I like this recipe because it makes me feel like I’m treating myself to something both tasty and healthy. First off, I love that it’s vegan and gluten free so I can have dessert without feeling guilty. The base and crumble layers made with oats and almond flour are super satisfying and give the bars a nice texture.

Also, the mix of berries with a hint of lemon and thickened up with arrowroot powder gives a burst of flavor that makes every bite exciting. And honestly, it feels really flexible since I can use fresh or frozen berries depending on what I have on hand.

Lastly, having a dessert that’s refined sugar free is a big plus for me because I try to keep things a bit healthier but still want to enjoy something sweet.

Ingredients

• Gluten free rolled oats provide fiber and help promote healthy digestion.
• Almond flour is full of protein, healthy fats, and adds a rich texture.
• Coconut oil delivers a tropical hint and smooth dose of healthy fats.
• Maple syrup naturally sweetens the dish without resorting to refined sugars.
• Mixed berries burst with antioxidants, vitamins, and a tangy, refreshing flavor.
• Arrowroot powder acts as a natural thickener, perfect for setting the berries.
• Lemon juice brightens the berry mix, enhancing the overall zesty taste.
• Walnuts add crunch along with omega fatty acids for extra nutrition.

Ingredient Quantities

• 1 cup gluten free rolled oats (for the base)
• 1/2 cup almond flour (for the base)
• 1/4 cup melted coconut oil (for the base)
• 1/4 cup maple syrup (for the base)
• A pinch of salt (for the base)
• 3 cups mixed berries (fresh or frozen, for the middle layer)
• 1 tbsp lemon juice (to brighten the berry mix)
• 2 tsp arrowroot powder (to help thicken the berry layer)
• 1 tbsp maple syrup (optional extra sweetness for the berries)
• 1 cup gluten free rolled oats (for the top crumble)
• 1/2 cup almond flour (for the top crumble)
• 1/3 cup chopped walnuts (for a nice crunch)
• 1/4 cup melted coconut oil (for the top crumble)
• 1/4 cup maple syrup (for the top crumble)
• 1/4 cup coconut sugar (to keep it refined sugar free)
• A pinch of salt (for the top crumble)

How to Make this

1. Preheat your oven to 350°F and line a 9×9 inch baking pan with parchment paper.

2. In a bowl, mix together 1 cup gluten free rolled oats, 1/2 cup almond flour, 1/4 cup melted coconut oil, 1/4 cup maple syrup and a pinch of salt for the base. Press this mix evenly into the bottom of your pan.

3. In another bowl, toss 3 cups of mixed berries with 1 tbsp lemon juice, 2 tsp arrowroot powder and 1 tbsp maple syrup if you like it sweeter. Make sure the arrowroot is well combined so there are no lumps.

4. Spread the berry mix evenly over the base layer.

5. For the top crumble, combine 1 cup gluten free rolled oats, 1/2 cup almond flour, 1/3 cup chopped walnuts, 1/4 cup melted coconut oil, 1/4 cup maple syrup, 1/4 cup coconut sugar and a pinch of salt in a separate bowl.

6. Evenly sprinkle this crumble mixture on top of the berries.

7. Bake the layered mixture for about 25-30 minutes until the crumble looks golden and the berries are bubbly.

8. Let the bars cool completely in the pan before cutting into squares and enjoy your treat!

Equipment Needed

1. Preheated oven set at 350°F
2. 9×9 inch baking pan
3. Parchment paper that fits the pan
4. Three mixing bowls (one for the base mix, one for the berry mix and one for the top crumble mix)
5. Measuring cups and spoons
6. A spatula or sturdy mixing spoon to mix ingredients, press the base and spread the toppings
7. A cooling rack or a plate to let the bars cool completely
8. A knife to cut the cooled bars into squares

FAQ

• Q: Can I use other berries in place of mixed berries?
  A: Absolutely, you can mix up your berries or even use strawberries or raspberries if that’s what you have on hand. Just keep in mind the cook time might change a bit with different moisture levels.
• Q: Do I really need to use arrowroot powder?
  A: The arrowroot helps thicken the berry layer so it holds together nice, but if you dont have any you can use a bit of cornstarch. Just use a little less and mix it well with the berries before baking.
• Q: How do I know when the bars are done?
  A: The edges should be lightly golden and the berry layer will look bubbly. A toothpick inserted in the centre should come out mostly clean, if not, let them bake for a few more minutes.
• Q: Can these bars be stored?
  A: Yes, you can store them in an airtight container in the fridge for up to a week. If you plan on saving longer try freezing them and thaw when ready to eat, they still taste great even when reheated.
• Q: Do I need to preheat the oven?
  A: For best results, preheat your oven so the base and topping cook evenly. Preheating ensures the bars get a nice early start on setting up before the berries start releasing their juices.

Vegan Berry Crumble Bars Recipe Substitutions and Variations

• For the gluten free rolled oats used in the base, you might try using quinoa flakes if you’re looking for a slightly different texture.
• If you don’t have almond flour for the base or top, you can use oat flour or even sunflower seed flour to keep it nut free.
• Instead of coconut oil, melted vegan butter or even a light olive oil works well in a pinch though it might change the flavor a bit.
• If you’re out of maple syrup, agave nectar is a pretty good substitute both for the base and the extra sweetness in the berry layer.
• For the arrowroot powder in the berry mix, you could swap cornstarch (using maybe half the amount) or tapioca starch to help with thickening.

Pro Tips

1. When you press the base into the pan, use something flat like the bottom of a glass to really pack it down firm so the layers don’t separate later.
2. Make sure the arrowroot powder is mixed in well with the berries so you dont get lumps; run through them with a whisk if you need to.
3. For the crumble layer, stir in the chopped walnuts gently so every bite gets that crunch, rather than having a clump of nuts in one spot.
4. Keep an eye on the bars while they bake and check a few minutes before the timer goes off; overbaking can dry out the berries and crumble, so if they look golden and bubbly, they’re good to go.