Vegan Berry Crumble Bars
Vegan Berry Crumble Bars. Ever try finding a dessert that’ll satisfy your sweet tooth without dairy, eggs, or a TON of effort? Heck, even my brother’s new girlfriend (hello, vegan newbie) was all “Is there anything easy I can bake?” So I pointed her to these bars. As in, one bowl.
No weird ingredients. Tastes good cold or warm. Party trick? You can eat ‘em for breakfast and nobody judges you. Grab a handful and bam – you’re fueled up for life or maybe just to answer endless emails.
Vegan Berry Crumble Bars
What you need for these Vegan Berry Crumble Bars!
Okay, let’s keep it honest. You probably have a chunk of this stuff just sitting in your kitchen. The bare bones? Rolled oats, flour (regular, whole wheat, I’ve even swapped spelt), coconut oil, maple syrup, and those frozen berries you forgot about.
I use brown sugar for a chewy center, but if you’re out, coconut sugar works too. The star is really the mixed berries. I buy the “berry medley” bag. But honestly, any combo works. Sometimes I chuck in strawberries and raspberries and, whoops, a handful of blueberries straggling at the bottom of the fridge.
Lemon juice and a little cornstarch help the fruit get gooey. You don’t need a stand mixer or anything fancy. If you can stir, you’re already halfway done! Oh, and yes – these bars are 100% plant-based but taste just like the classic childhood version. My family can’t even tell they’re vegan half the time.
“I was skeptical but these vegan berry crumble bars totally hit the spot! My kids ate them before I could blink.” – Abby, my friend who claims to hate healthy dessert.
Vegan Berry Crumble Bars
How to make these Vegan Berry Crumble Bars!
Don’t worry, it’s not fussy. Crank your oven to 350. Line a pan with parchment so you don’t scrape crust for hours later. Stir oats, flour, and brown sugar in a big bowl.
Melt coconut oil and drizzle it in, then the maple syrup, and mix with your hands until clumpy – like damp sand at the beach (not dry, but not totally sticky, either).
Set aside about a cup of that mixture for the crumble. Press the rest in the pan. Now dump your berries (still frozen is fine!) right on the crust, sprinkle with cornstarch and squeeze that lemon juice over the top.
I toss in extra sugar if my berries are super tart that day. Crumble the last bit of oat mixture over the berries. Try not to eat it raw (no joke – so tempting).
Bake about 35-ish minutes until you see juicy bubbles and the top turns golden. Slice after cooling, if you can wait that long. That scent is going to haunt you.
Vegan Berry Crumble Bars
Ingredient Notes
Alright, quick rundown. Oats are where you get that chewy bite; don’t swap in instant unless you like weird mush. I say coconut oil for flavor, but vegan butter wows too. Flour is flexible — gluten-free blend? Knock yourself out.
My favorite: chunky brown sugar, ‘cause it melts just right. As for berries, honestly, use what’s cheap. I go wild in the summertime with fresh everything. In January, it’s whatever’s lurking in the freezer. Lemon juice sharpens flavors but don’t overload it unless you want pucker-face. Cornstarch? Thickens up the fruit like magic. Easy peasy.
Vegan Berry Crumble Bars
Substitutions
Life’s messy. Allergies, random pantry finds, and stubborn family? You got it. Whole wheat flour works for “fiber” if you’re feeling virtuous. No maple syrup? I’ve tried agave, heck, once I used honey (not vegan, but you do you). The coconut oil part? Melted vegan butter or avocado oil does fine.
Any berries go here, even cherries or chopped peaches in a pinch. Don’t be scared to use what you’ve got. Gluten-free? Swap the flour for your favorite gluten-free mix. Still reliable. If you avoid coconut for allergy reasons, vegan buttery spread is next level. Bars’ll still stick together, just more buttery.
Vegan Berry Crumble Bars
Baking Tips
Okay, let’s get straight to it. Press that bottom layer down firm with your fists, right up to the corners. Don’t skip parchment paper. It’ll save you from chiseling stuck-on snacks from your pan.
Feel free to taste-test the crumble before baking (I know, raw dough, but c’mon, who hasn’t?) If your berries are looking watery, just sprinkle in a tiny extra spoon of cornstarch. Cool them at least 30 minutes so you don’t end up with berry lava burns.
They cut best when fully cool – use a big knife, not some poky butter knife. Store ‘em in the fridge and boom, snack city all week.
Vegan Berry Crumble Bars
Serving Suggestions
- Chilled from the fridge—seriously, with coffee it’ll change your life.
- Warm with a scoop of vegan vanilla ice cream (crazy good).
- Toss in your lunchbox or picnic basket—kids will think you’re fancy.
- Drizzle with plant yogurt for a low-key breakfast that feels special.
And hey, crumble bars get better the next day. My tip? Make double. Freeze one. Trust me, you’ll thank yourself when snack cravings hit at midnight or when unexpected vegan guests swing by.
So yeah, these vegan berry crumble bars are pretty much a slam dunk. No fuss, big flavor, enough flexibility you’ll never get bored. If you’re on the lookout for more plant-based snacks or breakfasts, poke around my recipe stash.
Seriously, you can’t go wrong here. Let me know—you try these? Did you add something wild, like cardamom? Gimme the scoop in the comments!
Vegan Berry Crumble Bars
Vegan Berry Crumble Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
- In a large bowl, combine rolled oats, flour, and brown sugar.
- Melt the coconut oil and drizzle it into the bowl, then add the maple syrup and mix by hand until the mixture is clumpy, resembling damp sand.
- Set aside about 1 cup of this mixture for the crumble. Press the remaining mixture firmly into the bottom of the prepared pan.
- Spread the mixed berries evenly on top of the crust.
- Sprinkle the cornstarch over the berries and drizzle the lemon juice on top.
- Crumble the reserved oat mixture over the berries.
- Bake in the preheated oven for about 35 minutes, or until the top is golden and bubbly.
- Allow to cool for at least 30 minutes before slicing.
