Gluten-Free Vegan Berry Crumble Bars (Dairy-Free)

Updated: April 2019

A wholesome dessert: mixed berry crumble bars that are gluten-free and vegan. Made with real fruit and no refined sugar, these bars are naturally sweet and sit on a tender almond flour and oat crust.

Fresh, sweet berry crumble bars filled with strawberries, blueberries, and raspberries.

These bars are simple and satisfying. The base combines almond flour and oats for a flavorful, slightly chewy crust and crumble, while the middle layer is a thick mixed-berry jam thickened with chia seeds. The recipe uses just nine ingredients and avoids refined sugar, so you get a dessert that tastes indulgent without the crash.

Bar recipes are so convenient — they travel well and are great for gatherings. If you enjoy this style, try other oatmeal bar recipes for a similar treat.

Layers explained

Crust and crumble

• Rolled oats
• Almond flour
• Nut butter (almond or peanut work well)
• Maple syrup

These ingredients are combined with a touch of baking powder and salt. The mixture will be slightly crumbly — that’s expected — but should hold together when pressed into the pan.

Berry filling

• Mixed berries (frozen or fresh)
• Lemon juice
• Maple syrup
• Chia seeds

I typically use frozen berries because they’re budget-friendly and convenient, but fresh berries will also work. The berries are cooked briefly to break them down, then mixed with chia seeds to create a jammy, slightly tangy filling.

How to make the bars

These bars come together in a few simple steps and are straightforward even with multiple layers. They’re ideal for brunches, potlucks, or a simple dessert at home.

First. Make the chia berry jam so it has time to thicken before baking. In a saucepan over medium heat, combine the berries, maple syrup, and lemon juice. Cook for about five minutes, mashing frequently until the berries have burst and broken down. Remove from heat and stir in the chia seeds. Let the mixture cool for a few minutes on the stove, then chill in the refrigerator for about 20–30 minutes to firm up.

Second. Prepare the crust and crumble. In a bowl combine almond flour, rolled oats, baking powder, and salt. Add maple syrup and your chosen nut butter, mixing until the mixture holds together when pinched. Reserve about 1/2 cup of the dough for the topping, then press the remaining dough firmly into an 8×8-inch greased or parchment-lined baking pan.

Third. Spread the chilled berry jam evenly over the unbaked crust. Crumble the reserved dough over the jam in an even layer.

Fourth. Bake at 350°F (175°C) for 35–40 minutes, until the top is golden brown. Allow the bars to cool completely before slicing so the filling sets and the bars hold together.

Lastly. Cut into squares and serve. These keep best refrigerated and are simple to portion for serving or packing.

Storage

Store the bars in the refrigerator to maintain freshness. Because they’re made with almond flour, oats, and fresh fruit without preservatives, they are best eaten within 2–3 days.

If you try this recipe, leave a comment to share how it turned out and tag @erinliveswhole on social media so it can be featured.

More recipes you might like

• Healthy Strawberry Crisp
• Chocolate Shortbread Bars
• Triple Layer Blueberry Cheesecake Bars