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Nutty, oaty, with a slightly tangy sweetness, this Vegan Strawberry Crumble Bars are super delicious either cold or warm. It’s gluten-free and perfect for breakfast or snacks!
A while ago I mentioned (on my Facebook) that I bought a lot of strawberries, which is a rare thing for me. So, I thought I should make something special to celebrate/commemorate it. That’s how these Vegan Strawberry Crumble Bars come.
If you know me, you know that I love “crisp” and “crumble”, and these strawberry bars had been one in mind for very long. I made them with a making-snack mind, but I found they are also perfect as (parts) of breakfast. (cus my breakfast usually consists of different things)
Watch How to Make
These strawberry crumble bars are made of 3 layers:
- a nutty crusty base
- a tangy, sweet strawberry jam layer
- a crispy crumble topping
It might look a little bit complicate, but it’s actually quite simple, with the help of a food processor or a immersion blender with a food processor attachment set.
This recipe is inspired by one of my favorite book authors The Happy Pear. I adjust according to personal preferences and what I had at hand.
Ingredients You Need
For these strawberry crumble bars, you need 9 ingredients in total, minus water and salt. They are: walnuts, dates, vanilla extract, coconut oil, strawberries, ground chia seeds, maple syrup, rolled oats, ground almonds.
One optional ingredient is ground cinnamon. I like to add a bit cinnamon for a bit “je ne sais quoi.”
How to Make Vegan Strawberry Crumble Bars
To make the base
First, we need to make the base. In a food processor, add the pitted dates and chop them into smal pieces. Then add in the walnuts, and almonds. Continue to process until they are finely chopped.
After that, add the vanilla extract, coconut oil, and salt. Blit to bring all together. If the mixture is too dry, add 1-3 tsp of water to help.
Then line a loft pan of small bread ban. Press the base mixture onto the base evenly. Set it aside.
To make the strawberry jam layer
In the same food processor, add strawberries, maple syrup, ground chia seeds, cinnamon, and water. Blend until all incorporate. Easy-peasy, right?
To make the crumble topping
In a bowl, add the rolled oats, ground almonds, maple syrup, coconut oil, and salt. Mix all together.
Final assemble & baking
Pour the strawberry jam mixture onto the base. Spread it out evenly, then add the crumble mixture on top. Bake at the preheated oven at 175 C / 350 F for 20-25 minutes until the topping is golden.
Remove the pan from the oven and let it sit for 10 minutes before removing it from the pan. Chop into squares and EAT!
These strawberry crumble bars are sweet, tangy, super nutty, and cozy. What’s more amazing is that I found they are delicious either cold or warm. When cold, they are more on the chewy side; when warm, they are more crispy and hearty. Try both and find your favorite.
If you’re in the strawberry mood, here are some recipes you might be interested too:
- Vegan Strawberry Layered Cheesecake (Gluten-free, No-Bake)
- Strawberry Nice Cream Chia Pudding (6 Ingredient)
- Vegan Strawberry Peach Crisp
Vegan Strawberry Crumble Bars (Gluten-Free)
Ingredients
For the curst
- 50 g walnuts
- 50 g almonds
- 30 g pitted dates
- 1/2 tsp vanilla extract
- 1 Tbsp coconut oil
- A pinch of salt
For the strawberry jam filling
- 100 g strawberries, fresh or frozen*
- 2 Tbsp ground chia seeds
- 1 Tbsp maple syrup
- 1-2 Tbsp water
- 1/4 tsp ground cinnamon, optional
For the Crumble Topping
- 40 g rolled oats
- 15 g ground almonds
- 1 Tbsp maple syrup
- 1 Tbsp coconut oil
- A pinch of salt
Instructions
- Preheat the oven to 175 C / 350 F.
To make the base
- Chop the pitted dates in a food processor first. Then add the walnuts and almonds. Continue to process until they are coarsely ground.
- Add the vanilla extract and coconut oil then process to combine all. The texture should be like bread crumbs and it can stick together when pressed between your finger. If the mixture is too dry, add a little water to help to bind.
- Line a pan with parchment paper (I use a 20cm long rectangle bread pan). Press the base mixture into the bottom of the pan. Set it aside.
To make the strawberry jam layer
- Add all ingredients for the strawberry jam to a food processor and blitz until all combined.
- The mixture will be a little bit watery but it’s ok. Set it aside while we make the crumble topping.
To make the crumble topping
- Mix all crumble ingredients in a bowl.
Assembly
- This time the strawberry jam should be a little bit set. Spread it onto the base layer. Then crumble the topping mixture evenly.
- Place into the oven to bake for 25-30 minutes until the top is golden brown.
- Remove from the oven and let it sit for 5-10 minutes before slicing and serve. Enjoy!
Notes
- *Strawberries: You can use either fresh or frozen ones. If using frozen strawberries, let them defrost at room temperature before blending.
- Storage: Store in an air-tight container in the fridge for 3-5 days or 2 weeks in the freezer.
- Reheat it in the oven to serve. Adapted from The Happy Pear
