Berry Bars (vegan, whole grain, dairy-free options)

These berry bars have a substantial layer of blueberries mixed with berry jam nestled between a streusel-like crust and topping! With vegan, whole grain and dairy-free options but can also be made with all-purpose flour. Thanks to Bob’s Red Mill for making today’s post possible!

These berry bars are an adaption of my chocolate raspberry oat bars. In this version, I’ve upped the amount of berries and added lemon zest. I used blueberries and raspberry jam, but I think any combination of berry and jam type would work well!

Berry Bars (with vegan, whole grain and dairy-free options – please click through to the recipe to see the dietary-friendly options)

I used Bob’s Red Mill ivory whole wheat (also known as white whole wheat) in these berry bars because I really wanted the lemon taste to shine through. If you use traditional whole wheat, I’m pretty sure these bars would taste whole wheat-y rather than bright and lemony.

If you’re not familiar with ivory whole wheat – it’s amazing! It’s my favorite whole grain flour, by far. It has all the nutrition of regular whole wheat but has a milder taste, which makes it great for people who don’t like the taste of whole grains (like me!). So if you’re new to whole grain baking or have little ones or spouses who are hesitant to eat whole grains, this flour is for you!

Even though it’s quite mild in taste, I still like to add some flavor to the batter or dough to cover up the little whole grain taste it does have. Citrus zest and extract, cocoa powder, and spices are all awesome ways to hide any whole grain taste.

Berry Bars (with vegan, whole grain and dairy-free options – please click through to the recipe to see the dietary-friendly options)

Something I’ve never talked about here is baking powder. Have you heard the concerns about the connection between aluminum and Alzheimer’s? So many sources say there’s absolutely no connection, whereas other sources contend that aluminum is toxic and is indeed connected to Alzheimer’s.

Having had a grandmother with Alzheimer’s, there’s no way I’m going to risk it. I try to avoid aluminum whenever possible and switching to Bob’s Red Mill aluminum-free baking powder was a super easy and cheap change to make! I didn’t even realize that a lot of brands of baking powder contain aluminum until a few years ago.

Berry Bars (with vegan, whole grain and dairy-free options – please click through to the recipe to see the dietary-friendly options)

It’s rare that I don’t post a gluten-free option of my whole grain treats these days and I did try a gluten-free version. However, I also thought I’d try out using frozen blueberries at the same time. It was a soupy mess! So don’t use frozen blueberries. If you want to try a gluten-free version, this is my go-to 1-to-1 baking flour (though I can’t promise it’ll work here since I haven’t tried it!).

These triple berry SunButter bars from Allergylicious are also full of berries and are vegan + gluten-free!

Thanks again to Bob’s Red Mill for sponsoring today’s post. As always, all opinions expressed are my own. Be sure to check our their website for some $1 coupons!

Berry Bars (vegan, whole grain, dairy-free options)

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 bars

Ingredients

    For the crust and topping:

  • 1 1/2 cups (150 grams) rolled oats
  • 3/4 cup (94 grams) ivory whole wheat flour or all-purpose flour
  • 1/2 cup (100 grams) brown sugar or raw sugar
  • 1 tablespoon lemon zest
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup (149 grams) room temperature coconut oil1 (should be as soft as room temperature butter) or 3/4 cup (168 grams) unsalted butter for a non-vegan and non-dairy-free version
  • For the filling:

  • 2 1/2 cups (355 grams) fresh blueberries (do not use frozen)
  • 7 tablespoons (125 grams) raspberry or another type of berry jam (make sure to use vegan jam, if necessary)
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Directions

  1. Preheat the oven to 375°F (190°C) and line an 8"x8" (20cmx20cm) baking pan with parchment paper.
  2. In a large bowl, mix together the rolled oats, flour, sugar, lemon zest, baking powder and salt.
  3. Use your hands to incorporate the coconut oil and mix just until a dough forms. It should not be very crumbly, but should stick together.
  4. Gently press a little less than two-thirds of the dough onto the bottom of the prepared baking pan.
  5. Bake for 10-13 minutes or until the edges have just started to brown.
  6. Meanwhile, prepare the filling. In a medium bowl, mix together the berries, jam, vanilla extract and salt. Spoon this over the still warm crust and sprinkle the remaining oat mixture over the berries.
  7. Bake for another 22-27 minutes or until the top has lightly browned and the filling is bubbly.
  8. Remove from the oven and let the bars cool completely. Refrigerate for 2 hours before cutting.
  9. Store any leftovers in the refrigerator for up to 4 days. These can also be frozen.

Notes

  1. If you use unrefined coconut oil opposed to refined coconut oil, these bars will likely have a coconut taste to them. If your coconut oil is liquid at room temperature, you can use melted coconut oil in these bars. Mix all the crust / topping ingredients together and then put the bowl in the refrigerator for 10-20 minutes or until firm enough to be pressed onto the bottom of the pan.

Recipe by  | www.texanerin.com

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72 comments on “Berry Bars (vegan, whole grain, dairy-free options)” — Add one!

  • Jeri
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    says
    August 14, 2017 @ 12:32 am

    Oops! I missed the chance to rate them. Give them 5 hearts from me.

    Reply
    • Erin replies to Jeri
      August 14, 2017 @ 10:12 pm

      You got in your rating the second time around so that counts! Thanks a bunch for coming back to leave a rating. :)

      Reply
  • Jeri says
    August 14, 2017 @ 12:31 am

    I made these bars with fresh blackberries for a visiting vegan. I used a GF flour and coconut oil They were great. They were so good, I’m making them again for the family, with buttter in the crust and a sugar substitute. Thanks!

    Reply
    • Erin replies to Jeri
      August 14, 2017 @ 10:10 pm

      Which GF flour did you use? I’d love to try it out, too! I’m so happy that they came out well for you. Thanks a bunch for your feedback! :)

      Reply
  • Dolorese
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    August 9, 2017 @ 1:47 am

    I made these tonight… can’t wait to try them. Only one problem. It wasn’t enough crumble to completely cover the top (like in the picture) so next time i’ll double the recipe just for the crust/topping.

    Reply
    • Erin replies to Dolorese
      August 11, 2017 @ 8:53 pm

      Did you use an 8×8 pan like the recipe says or a slightly larger one? I can imagine it being a problem with a 9×9 but in an 8×8, I didn’t have any issues. I’d be worried about the bars not baking properly with double the mixture. Maybe 1.5x would be better? I hope you enjoyed them! :)

      Reply
  • Ashley
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    July 10, 2017 @ 3:35 am

    Made this tonight, and it was uh-mazing. Thank you so much for the awesome recipe!!!!

    Reply
    • Erin replies to Ashley
      July 10, 2017 @ 6:41 pm

      So happy that you liked the bars! You’re welcome and thanks for your comment! :)

      Reply
  • Valerie says
    August 6, 2016 @ 8:24 pm

    Do you think cherry would work for the jam

    Reply
    • Erin replies to Valerie
      August 6, 2016 @ 9:39 pm

      As long as you like the cherry + berry combination, I think it’d work fine. :)

      Reply
  • Lisa
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    July 28, 2016 @ 1:40 pm

    Made these the other day, made a few adjustments due to lacking in some ingredients (used part soft brown sugar, part demerera), and a strawberry jame, with a mix of bluberries and raspberries. They turned out amazing, so good! Me and my husband ate them so fast, will make again soon!

    Reply
    • Erin replies to Lisa
      July 28, 2016 @ 8:11 pm

      I’m happy that they came out well with your changes! And awesome that your husband enjoyed them, too. :) Thanks a bunch for your feedback!

      Reply
  • Laurina Roo @sweetenedbyplants says
    July 16, 2016 @ 10:21 am

    I love the lemon and blueberry combo! It’s one of my favourites!

    Reply
  • Sophia @ Little Box Brownie says
    June 24, 2016 @ 7:14 am

    Yum, yum ,yum I’m in love

    Reply
  • Kim
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    June 9, 2016 @ 7:49 pm

    Thank you for this recipe. I made a batch last night. I tried a bite after they cooled but was not impressed. I tried them again this morning (berries and oatmeal is breakfast, right?) and the flavors had melded beautifully. Much better the next day! I will make these again and be more patient. :)

    Reply
    • Erin replies to Kim
      June 10, 2016 @ 10:14 pm

      I’m happy you enjoyed them the next day! And that’s interesting because I didn’t notice any difference between the first and second days. Did you make any subs? And what kind of flour did you use? Thanks so much for your feedback! :)

      Reply
      • Kim replies to Erin
        June 10, 2016 @ 10:41 pm

        I used white AP flour and butter. So perhaps that was the difference. The family loved them. The whole pan was gone by the next day. Thanks for the recipe and sharing your talent with world!

        Reply
        • Erin replies to Kim
          June 11, 2016 @ 9:58 pm

          Hmm. I tested this recipe with that combination, too! I suppose it’s just personal preference then. :) But I’m happy that your family loved them! Thanks again for your feedback and your very nice comment. :)

  • Laura says
    June 4, 2016 @ 3:05 pm

    These look so great. My grandmother had Alzheimer’s too…so I try to avoid using aluminum too. Be sure to check your deodorant! Most brands (even natural ones) have aluminum in them! And since you put it on everyday (hopefully lol), it can really have an effect!

    Reply
    • Erin replies to Laura
      June 4, 2016 @ 6:47 pm

      So true! I found natural ones to be useless. You know what really works, though? Lemon juice! I swear. It’s amazing. :) Thanks for your comment!

      Reply
  • Kimberly @ The Daring Gourmet says
    April 29, 2016 @ 6:16 pm

    These are absolute perfection, Erin, I’ve got to try them!

    Reply
  • Joette Leonard says
    April 29, 2016 @ 4:00 pm

    My yard is filled with black raspberry, current bushes and cherry bushes. What about swapping the blueberries for black raspberries, or bush cherries?

    Reply
    • Erin replies to Joette Leonard
      April 29, 2016 @ 9:32 pm

      I’m jealous of all that fruit you have growing. ;) Raspberries would be great and I think cherries would be fine, too. So far I’ve used strawberries, blueberries and raspberries and they’ve all worked. If your cherries are super tart you may want to add some more jam or a little sugar to the filling. Enjoy! :)

      Reply
  • Shelley @ Two Healthy Kitchens says
    April 29, 2016 @ 2:23 am

    I love white whole wheat flour, too! It has a nice taste that’s not too assertive! I also looove the looks of the berry filling in these bars! (It’s almost berry season!!! Yay!!! And, knowing me, I’ll probably end up way overbuying on berries, so this looks like a perfect recipe to use them up on!;) )

    Reply
    • Erin replies to Shelley @ Two Healthy Kitchens
      May 6, 2016 @ 8:09 pm

      I’m super excited about berry season, too! :) And isn’t white whole wheat the best?! Thanks so much for your comment!

      Reply
  • Rose | The Clean Dish says
    April 26, 2016 @ 3:40 pm

    Aluminum is a huge concern; naturally, industry funded “sources” will tell you it’s harmless so they can continue to produce cheaply at the cost of our health. I’m glad you found a baking powder that works for you! And these berry bars — I wish I could have one right now with my sad, lonely morning coffee haha! These look fabulous, as everything you make, Erin!

    Reply
    • Erin replies to Rose | The Clean Dish
      April 28, 2016 @ 11:46 am

      Thanks so much, Rose! And I totally agree on the aluminum thing. I just didn’t want to get a bunch of argumentative comments so I wanted people to look into it on their own. ;)

      Reply
  • Serene @ House of Yumm says
    April 26, 2016 @ 5:04 am

    These look amazing! I’m loving that berry filling in the middle!

    Reply
  • amanda @ fake ginger says
    April 25, 2016 @ 3:01 pm

    I’ve got a bag of the Bob’s Red Mill gluten free flour that is definitely destined to become these bars! They look incredible!

    Reply
  • Monique @ Ambitious Kitchen says
    April 25, 2016 @ 2:05 pm

    These look fabulous Erin! I love the berries and oats happening! I’ve actually never seen this version of whole wheat flour from Bob’s but now that I know it’s similar to white whole wheat, I’m excited to try it.

    Reply
  • Nutmeg Nanny says
    April 25, 2016 @ 4:50 am

    I love white whole wheat flour. I always use it in place of AP flour and you can never tell a difference! These berry bars look perfect and I love that little crunchy topping. At first I thought the little blueberries were chocolate chips…haha.

    Reply
    • Erin replies to Nutmeg Nanny
      April 25, 2016 @ 8:26 pm

      You do?! Post more whole grain goodies! I’m always so happy when you do. :)

      Reply
  • Kelly @ Nosh and Nourish says
    April 25, 2016 @ 12:34 am

    Helllllllllllllo, summer! I love how light and flavorful these are. I will have to try that flour from Bob’s… sounds great!

    Reply
  • Heather | All Roads Lead to the Kitchen says
    April 23, 2016 @ 3:45 am

    These look amazing, I love how thick they are! And that ivory whole wheat flour sounds like an awesome addition to the pantry.

    Reply
  • Dorothy at Shockingly Delicious says
    April 23, 2016 @ 2:20 am

    Those look simply luscious!

    Reply
  • Ashley @ Wishes & Dishes says
    April 22, 2016 @ 9:34 pm

    I have never tried the ivory whole wheat before! I need to look for it! Love your tip about the lemon flavor shining through by using this flour. Love!

    Reply
  • Gina @ Running to the Kitchen says
    April 22, 2016 @ 3:44 pm

    I LOVE white whole wheat, it’s my go to for all things baking these days. Haven’t tried out the Bob’s ivory whole wheat one yet but like all things Bob’s, I’m sure it’s high quality :) These bars…killing me!

    Reply
  • Rachel @ Baked by Rachel says
    April 22, 2016 @ 1:33 pm

    I’m obsessed with how packed full of fruit these are! Need these in my life asap!

    Reply
  • Natanja says
    April 22, 2016 @ 10:08 am

    These look incredibly delicious! My stomach was literally growling when I was looking at the pictures :)
    I wish we had something like white whole wheat flour here too as I am not such a fan of baked goods that taste so tough (like whole grain baked goods often do). But unfortuntly we don’t have that yet in my country.

    Reply
    • Erin replies to Natanja
      April 24, 2016 @ 8:27 pm

      Thanks! And where do you live? I thought it was a US-only thing but it seems that some other countries have it, too. Like most whole wheat in Australia is actually white whole wheat, even though it’s not called that. Lucky Australians! ;)

      Reply
  • Amelia @ Eating Made Easy says
    April 22, 2016 @ 7:22 am

    I love BRM white whole wheat too! But I’ve honestly never thought about using one baking powder over another. Thank you for bringing this to my attention. We love making “breakfast bars” on the weekends and pretending they’re healthy enough to be breakfast. Excited to add these to our queue!

    Reply
    • Erin replies to Amelia @ Eating Made Easy
      April 24, 2016 @ 8:25 pm

      Yay! I hope you’ll love the bars as much as we did. And I’m happy that you learned a little something about the baking powder issue. :)

      Reply
  • Patricia @ Grab a Plate says
    April 22, 2016 @ 6:09 am

    These were in my feed earlier, and I’ve been thinking of them all day. They look absolutely scrumptious! I love Bob’s Red Mill, and I’m pinning these to make soon!

    Reply
    • Erin replies to Patricia @ Grab a Plate
      April 24, 2016 @ 8:24 pm

      Thanks for pinning! I hope you’ll enjoy them when you get a chance to try them out. :)

      Reply
  • Melanie | Melanie Makes says
    April 22, 2016 @ 3:43 am

    These look insanely delicious – and that topping?! YES.

    Reply
  • eat good 4 life says
    April 22, 2016 @ 2:12 am

    Wow this looks sensational, just in time for berry season. I need to get my baking on!

    Reply
  • Charlotte Moore
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    says
    April 22, 2016 @ 1:19 am

    I love this type bar. These look delicious. I would like to try it GF, DF for a couple people.

    I do like the taste of whole wheat in cookies, muffins, and breads.

    Reply
    • Erin replies to Charlotte Moore
      April 24, 2016 @ 8:22 pm

      I finally make a whole wheat recipe and you want to make it GF! Haha. I hope your GF version comes out well. :)

      Reply
  • Renee - Kudos Kitchen says
    April 22, 2016 @ 1:17 am

    I’ve never heard of ivory whole wheat before so now I’m excited. I do however love whole wheat flour but it’s always nice to have options! Your bars look incredibly delicious. All those berries have me swooning over here!

    Reply
  • Erin @ Dinners, Dishes, and Desserts says
    April 21, 2016 @ 6:22 pm

    Love the berries!! I had not heard about the aluminum thing. Having had a grandma with Alzheimers on my side and my husband’s, I will be making the switch as well!

    Reply
  • Jocelyn (Grandbaby cakes) says
    April 21, 2016 @ 6:06 pm

    These are so perfect for Spring!

    Reply
  • Lauren Kelly Nutrition says
    April 21, 2016 @ 1:57 pm

    Girrrrrl, these are beyond perfect! I love the ingredients and I’m drooling looking at these pictures!

    Reply
  • Medeja says
    April 21, 2016 @ 11:50 am

    These berry bars look so good! Perfect with a cup of tea!

    Reply
    • Erin replies to Medeja
      April 24, 2016 @ 8:14 pm

      Thanks, Medeja! They definitely would be. :)

      Reply

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