Healthy Berry Crumble Bars (vegan, gluten-free)
These healthy berry crumble bars are the perfect summer treat. The oatmeal crumble paired with the juicy berry filling is just divine. It’s like eating a berry pie in bar form and much more nourishing. You could eat this for breakfast, as a snack, or for dessert. Everyone will love it and be coming back for seconds.
The base and crumble topping is primarily made from oats, almond flour, coconut oil, and pure maple syrup. It reminds me of granola and I am obsessed. For the filling, I used frozen blueberries, raspberries, and blackberries. However, you can use whatever berries you would like and either fresh or frozen.
I love how simple these healthy berry crumble bars are and the ingredients are easy to find at any grocery store. These crumble bars are a wholesome treat packed with healthy fats, fiber, and protein. It’s the ultimate summer treat that is so addicting.
If you make these berry crumble bars, tag me @nutsaboutgreens on Instagram so I can see your creations!
Healthy Berry Crumble Bars (vegan, gluten-free)
Ingredients
Crust and Crumble
- 1 1/4 cup oat flour
- 1 cup almond flour
- 3/4 cup old fashioned oats
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/3 cup melted coconut oil
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
Filling
- 3 cups berries (frozen or fresh)
- 2-3 tbsp pure maple syrup
- 2 tsp cornstarch (or arrowroot powder)
Instructions
- Preheat oven to 350 degrees F. Line an 8×8 square baking pan with parchment paper.
- In a medium pot over medium heat, add berries and maple syrup. Use a wooden spoon to stir until fruit begins to boil. Add in the cornstarch and stir continuously. Turn heat down and simmer for 3-5 more minutes until thickened. You can use the back of the spoon to smash the berries a bit. Remove pot from heat and set aside while you make the crust/crumble.
- In a large bowl, add the oat flour, almond flour, oats, salt, baking soda, and cinnamon. Stir until well combined. Then add the melted coconut oil, maple syrup, and vanilla and stir until well combined.
- Place 2/3 of the mixture into the lined pan and place the rest in the fridge. Press dough down firmly into the bottom of the pan.
- Pour berry mixture into pan on top of the crust. Take the rest of the crumble mixture out of the fridge. Crumble the remaining dough evenly all over the top of the berry filling.
- Bake in the oven for 35-40 minutes, or until top is golden. Allow bars to cool completely in the pan and transfer to the fridge to chill for a few hours. Slice and enjoy! Store leftovers in an airtight container in the fridge for up to 5 days.
