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Vegan Berry Crumble Bars

These Vegan Berry Crumble Bars are totally gluten-free and packed with juicy berries. These easy to make bars are made with an oat base that’s also used as the crumble. Delicious for breakfast, a healthy snack, or dessert.
Prep Time15 mins
Cook Time35 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten-free, vegan
Servings: 16 bars
Author: Lora


  • For the crust and crumble:
  • 1 cup old-fashioned rolled oats
  • ¾ cup Bob's Red Mill 1-to-1 Gluten-free Baking Flour or all-purpose if you’re not gluten-free
  • ½ cup brown sugar packed
  • ½ teaspoon salt
  • 8 Tablespoons margarine melted I used Earth Balance Vegan sticks, or use unsalted butter if you’re not vegan/dairy-free
  • ½ teaspoon vanilla extract
  • For the filling:
  • 2 cups finely mixed berries I used blueberries, raspberries and strawberries
  • 2 tablespoons maple syrup or whatever sweetener you like
  • Zest of one lemon around 1 tablespoon
  • 2 teaspoons cornstarch


  • Preheat the oven to 375°F and line an 8"x8" baking pan with parchment paper.
  • In a medium sized bowl, stir together the oats, flour, brown sugar, and salt. Add in the melted butter (I used Earth Balance Vegan sticks)and vanilla; stir until combined.
  • Reserve about 1/3 of the oat mixture for the topping. Spoon in the remaining 2/3 of the crumble mix into your prepared baking pan and press to form a crust.
  • Bake for 10-13 minutes, or until the edges of the crust begin to lightly brown. Meanwhile, prep the filling.
  • For the filling:
  • In a small bowl, stir together the blueberries, raspberries, and strawberries (hull and cut the strawberries in small pieces) with the sugar, lemon zest and cornstarch. Spoon the berry filling over the warm crust and spread evenly with a spatula.
  • For the crumble:
  • Sprinkle the rest of the crumble mixture over the berry filling and try to cover as much of the berries as you can. There will be spots that aren’t completely covered.
  • Bake for 30-35 minutes, or until the crust and the crumble are golden and strawberries bubble just a little (mine was ready at just about 32 minutes. Every oven is different).
  • Cool completely before trying to remove from the pan. Let chill for a few hours in the refrigerator before slicing or you could dive right in as we did. If you choose to not wait, it will be very tricky to slice them and they will not stay intact.