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Sweet, crumbly oat mixture wrapping a layer of jam and mixed berries, these Vegan Mixed Berry Crumble Bars are perfect snacks for every moment!
One of the things I miss from time to time is baked crumble, and crumble bars are my go-to option in terms of make-ahead/meal-prep snacks.
The interesting part is that I always thought I had shared a crumble bar recipe before. Then I found out the reality is the opposite of course. So, here is a delicious crumble bar recipe!
The reason I chose mixed berries is that I almost always have a bag of mixed berries in the freezer. So I think it’s probably the same for a lot of people (right?). If you don’t have frozen mixed berries, you can also use other fruits as well. But I personally think berries are the best option in this case.
This recipe is inspired by and adapted from Flour Craft Bakery. I was totally infatuated by the picture when I first saw it. I adjust a bit to suit my own personal preferences and what I had at the moment. It turned out really amazing, not-so-sweet but sweet enough for me to feel happy and satisfied. I can’t wait to share with you!
Watch How to Make It – Mixed Berry Crumble Bars
Ingredients You Need
- Rolled Oats (jumbo oats): I like to use rolled oats/jumbo oats because of the texture. If you’re gluten-free intolerant, make sure to use gluten-free ones.
- Brown rice flour: Brown rice flour is a great gluten-free free flour alternative.
- Arrowroot starch: You can also use tapioca starch as well.
- Coconut sugar: I love the caramel taste of coconut sugar. But if you really don’t have them, you can also use organic cane sugar or light brown sugar.
- Salt: A pinch of salt will change the world. No, I’m kidding. But it does make a difference, in my opinion.
- Baking soda: It will make the crumble and base a bit cruncher, not too dense.
- Walnuts: I love walnuts. The nutty flavor and the crunchy texture are perfect for these crumble bars.
- Ground cinnamon: I was gonna say it’s optional. But after second thought, I think it’s not because it definitely has an influence on the overall flavour.
- Extra-virgin coconut oil: I’m a huge fan of extra-virgin coconut oil. It tastes amazing in baked goods, including these crumble bars.
- Berry preserve (jam): To make your(my) life easier this time, I’m just going to use store-bought preserves. I highly recommend using flavours like black currant or blueberry.
- Mixed berries: You can use either fresh or frozen berries. I usually use frozen ones because they are handy and flavorful as well.
One optional ingredient is desiccated coconut, which is one of my staples as well. You don’t have to add it, but it will add more flavour.
How to Make Vegan Mixed Berry Crumble Bars
I know it looks a little bit complicated, but trust me it’s fairly easy because the top crumble and the base is the same mixture.
First, make the base and crumble mixture:
- To a large bowl, add all dry ingredients, meaning rolled oats, brown rice flour, sugar, salt, baking soda, walnuts, and ground cinnamon. Use a fork or silicone spatula to mix them together.
- Then add melted coconut oil and water to the dry mixture. Mix all the ingredients together evenly. The texture should be a little bit wet and when you press it, it should be able to stick together. If it’s too dry, add a tad more water to help to bind.
Then assemble:
- Transfer about 2/3 of the mixture into a lined 8-inch loaf pan. Use the sides of the baking paper to press it down firmly to make sure the mixture sticks together.
- Spread the berry preserve evenly on the base, leaving about 1 cm space from the edges.
- Scatter the mixed berries on top of the preserve evenly.
- Add the desiccated coconut to the the rest crumble mixture and use your fingers to crumble them on top of the berries.
Finally, bake:
- Bake in the oven on the lower 1/3 rack at 175ºC/350ºF for 35~40 minutes. It should be golden on top and you can smell the berry/oat flavor come through.
- Take the loaf tin out and let it sit in the tin until completely cool. This step is very important to let the whole thing set up.
- Then cover it and put it into the fridge for 2 hours. This will make sure it doesn’t crumble too much when cutting. Then take it out by grabbing the sides of the baking paper. Slice into big thick slices (6~8) and enjoy!
How to Store Vegan Mixed Berry Crumble Bars
Once these crumble bars are cooled, store them in air-tight containers in the fridge. They should be fine in the fridge for 3~5 days. Alternatively, you can store them in the freezer for up to two weeks.
Questions You Might Have
I don’t have mixed berries, can I use a certain type of berries?
Yes, you can use any type of berries. Just be aware of the flavour profile of the berries because they will be the hero of these crumble bars.
Are there other substitutions for coconut oil?
I wouldn’t change it with any other thing, but I think vegan butter could also work as well if that’s what you have. Though I haven’t tried it.
Can I make a bigger batch?
Yes, you can. Just double the whole recipe and make it in an 8-in square brownie pan instead. You might need to adjust the baking time a little as well, probably another 5~10 minutes more.
Nora’s Tips
- The baking time is always for reference only. It should be adjusted accordingly since every oven is different.
- I always recommend using a scale to measure ingredients if there’s weight measurement involved.
- You can use other types of fruits to change the overall flovour.
Final Words
These crumble bars are full of the berry sweet sour tangy flavour as well as the nutty, oaty notes I adore so much. I really hope you will love them as much as I do!
If you have any questions or you’ve made them, you can let me know by commenting down below or tagging me on Instagram (@barrelleaf). I always love to see what you have made!
Happy baking!
More Vegan Recipes:
- Wholesome Vegan Hazelnut Chocolate Tart (Gluten-free, 8-ingredient)
- Decadent Vegan Cherry Chocolate Mousse (8 Ingredients)
- 1-bowl Vegan Strawberry Banana Bread (w/ gluten-free option)
Vegan Mixed Berry Crumble Bars (Gluten-free)
Ingredients
- 78 g rolled oats, (jumbo oats) use gluten-free if needed
- 115 g brown rice flour, *
- 20 g arrowroot starch, or tapioca starch
- 45 g coconut sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 30 g walnuts, chopped
- 1/4 tsp ground cinnamon
- 60 g extra-virgin coconut oil, melted
- 45 g water
- 50 g berry preserve, **
- 100 g mixed berries, I use frozen ones
- 1 Tbsp desiccated coconut, optional
Instructions
- Preheat the oven to 175ºC/350ºF. Line an 8-inch loaf pan with baking paper.
First, make the base and crumble mixture:
- To a large bowl, add all dry ingredients (rolled oats, brown rice flour, sugar, salt, baking soda, walnuts, and cinnamon). Mix them together.
- Add melted coconut oil and water to the dry ingredients. Mix all the ingredients together evenly. The texture should be a little bit wet and when you press it, it should be able to stick together. If it’s too dry, add a tad more water to help to bind.
Then assemble:
- Transfer about 2/3 of the mixture into the prepared pan. Use the sides of the baking paper to press it down firmly to make sure the mixture sticks together.
- Spread the fruit preserve evenly on the base, leaving about 1 cm space from the edges.
- Scatter the mixed berries on top of the preserve evenly.
- Add the desiccated coconut to the the rest crumble mixture and use your fingers to crumble them on top of the berries.
Finally, bake:
- Bake in the oven on the lower 1/3 rack at 175ºC/350ºF for 35~40 minutes. It should be golden on top and you can smell the berry/oat flavor come through.
- Take the loaf tin out and let it sit in the tin until completely cool. Then cover it and put it into the fridge for 2 hours. This will make sure it doesn’t crumble too much when cutting. Then take it out by grabbing the sides of the baking paper. Slice into big chunks and enjoy!
Video
Notes
- *Brown Rice Flour: I’m using this store-bought one, which is a mixture of white rice flour and brown rice flour.
- **Berry Preserve: I use black currant preserves. You can also use blueberry jam or other types of fruit preserves if you feel like it.
- Storage: Store in an air-tight container in the fridge for 4~6 days or 2 weeks in the freezer.
