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

These berry bars have a thick 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.

In the mood for something citrusy? Try these gluten-free lemon bars!

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! These berry bars have a thick 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. An amazing vegan dessert recipe!

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

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


    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


  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.


  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  |

As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

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

1 comment is awaiting moderation!

  • Ashley says
    May 15, 2020 @ 8:00 pm

    Do the rolled oat need to be cooked

    • Erin replies to Ashley
      May 17, 2020 @ 12:37 pm

      No, they should be raw.

  • Tate says
    April 4, 2020 @ 4:59 pm

    Dangerously delicious. My whole non-vegan family devoured them in 2 days! I recommend drizzling a lemon glaze over the top. 3T margarine, 2T lemon juice, 1.5cups powdered sugar. Yum!

    • Erin replies to Tate
      April 7, 2020 @ 7:37 pm

      That drizzle sounds delicious! Thanks for sharing. I’m so glad that your family enjoyed the bars. :) Thanks for your feedback!

      • Marty replies to Erin
        April 11, 2020 @ 6:40 pm

        Just a fyi margarine is not vegan as it contains whey, which is what most are allergic to.

  • Jessica Wyatt
    March 8, 2020 @ 9:39 pm

    Just made this today, delicious!

    • Erin replies to Jessica Wyatt
      March 13, 2020 @ 6:00 am

      I’m so glad to hear that! Thanks for your feedback. :)

  • Annica Bendall says
    February 28, 2020 @ 9:08 pm

    What is the difference in the final product if you use white sugar instead of brown? Thanks

    • Erin replies to Annica Bendall
      March 4, 2020 @ 1:34 pm

      Brown sugar adds a little more taste but I believe it’ll work just fine with white!

  • Brenda
    January 21, 2020 @ 4:25 pm

    I made these yesterday, everyone loved love. They were so easy to make and taste terrific. I will definitely make them again. I couldn’t find any white/ivory wheat flour, so i used organic all-purpose flour. I was wondering if you think almond, coconut or tapioca flour would taste good in this recipe?
    5 stars!

    • Erin replies to Brenda
      February 11, 2020 @ 9:48 am

      I’m so sorry for just now seeing your comment! We’ve had the flu / other fun stuff for the last few weeks. It’s good that AP flour worked well! Those flours you mentioned aren’t a sub for wheat flour so they wouldn’t work. I wish they would as those are the three flours I use most often. :/ Thanks for your feedback and sorry again for my slow reply!

  • Stephanie L Hare says
    December 24, 2019 @ 2:24 am

    I needed a dessert to bring to a vegan potluck a couple of weeks ago and this recipe fit the bill perfectly. These bars were sooo good. Looking forward to making them again.
    (I used a nondairy butter substitute in place of the coconut oil/butter)

    • Erin replies to Stephanie L Hare
      January 9, 2020 @ 11:33 am

      I’m so sorry for just now seeing your comment! A bunch of comments landed up in spam over the holidays for some reason. I’m glad that the bars worked out well, especially with your butter sub! Thanks for the tip and your feedback. :)

  • Stela says
    September 23, 2019 @ 1:03 pm

    Hello. Could plain vegetable oil be substituted for the coconut one? Thank you!

    • Erin replies to Stela
      September 30, 2019 @ 11:56 am

      I’m sorry for just now seeing your question! I haven’t tried it but I’m not so sure that that would work. You could use butter, though. :)

  • Jenny
    September 20, 2019 @ 5:25 pm

    Outstanding! I didn’t have enough blueberries to make up the full 2.5 cups so I did a combination of blueberries and strawberries. For the jam I used blueberry spread from Polaner. I would not have thought to mix jam in with the berries – it’s genius. It really holds everything together nicely. I used butter instead of coconut oil (my oil had apparently gone bad). For the sugar I went with brown sugar (did not pack it). We love cinnamon so added a bit of that to the crumble top. We couldn’t wait for them to firm up in the fridge so we just spooned the ‘bars’ out of the dish once cooled off. I am saving this recipe and can’t wait to share it with other family members. Thanks

    • Erin replies to Jenny
      September 22, 2019 @ 7:08 am

      You’re welcome! I’m glad that it worked out so well with strawberries added. I’m a big fan of just eating these from the pan with a spoon, too. ;) Much more practical than waiting around! Thanks a bunch for your feedback.

  • christa says
    August 8, 2019 @ 3:29 am

    I would prefer to keep these just blueberry and not use any jam .. Any suggestions to modify?

    • Erin replies to christa
      August 13, 2019 @ 8:46 pm

      I’m sorry for just now seeing your question! I just returned from vacation. I’ve tried making lots of blueberry bar recipes without jam and just a bit of sweetener but they never cooked properly and fell apart. So I can’t recommend anything. Sorry about that!

  • Caitlin says
    August 4, 2019 @ 12:23 am

    What are the calories for this?

    • Erin replies to Caitlin
      August 8, 2019 @ 6:37 pm

      I don’t have the calories but you could use this recipe analyzer for the nutritional profile.

  • Deb L says
    June 25, 2019 @ 1:03 pm

    Outstanding!! I did try it with frozen blueberries – as that’s all I had on hand – and used homemade Strawberry jam. I coated the blueberries in a 1/2 tsp of sugar and a tablespoon of flour before adding them to the jam. Worked perfectly – not a liquidy mess! :)
    Thank you for a yummy vegan recipe!

    • Erin replies to Deb L
      June 25, 2019 @ 5:15 pm

      You’re welcome for the recipe. :) That’s great that it worked out well! The soupy mess was quite sad and I’m glad you didn’t end up with that. ;) Thanks so much for your feedback!

  • Shelbe
    June 4, 2019 @ 9:32 pm

    Absolutely delicious! I was short coconut oil by 9g and didn’t have vanilla extract and used almond extract instead.. still turned out amazing. Highly recommended!

    • Erin replies to Shelbe
      June 7, 2019 @ 1:20 pm

      I’m glad you enjoyed them! And almond extract is really great in these, right?! I love it. Thanks for your comment!

  • Joanne says
    March 5, 2019 @ 2:10 am

    Do they have to be refrigerated? I was thinking of mailing these out to a friend.

    • Erin replies to Joanne
      March 9, 2019 @ 7:55 pm

      I’m so sorry for just now seeing your question! I wouldn’t recommend sending these in the mail. The berries might get moldy and I think they’re too fragile.

  • Lucy says
    February 24, 2019 @ 9:08 pm

    I used frozen blueberries and had no problems. They were delicious thank you.

    • Erin replies to Lucy
      February 25, 2019 @ 7:58 pm

      That’s great! I’m glad that they came out well. Thanks for your feedback. :)

  • Samantha Jane says
    November 21, 2018 @ 7:14 pm

    Haven’t had a chance to bite into one ye, but the mix itself was absolutely delicious! Me standing there by the sink licking my hands like an animal trying not to waste a single crumb…
    These are going with me to my vegan friend tomorrow as a thank you for all the times she’s housed me overnight when I had appointments at silly times near hers.
    I think she’ll absolutely love them!

    • Erin replies to Samantha Jane
      November 25, 2018 @ 7:55 pm

      Haha. I have a problem with recipes like this in that I always eat at least a fourth of the crumbly topping / crust part before patting it in the pan. ;) I hope that your friend enjoyed them! What a nice thing to do for her. :) Thanks for your comment!

      • Samantha Jane replies to Erin
        December 20, 2018 @ 11:09 am

        I’ve made them twice more since! Except the shop was low on blueberries so they were a mix of raspberry, strawberry and blueberry.
        Both times they went down a storm and we had very few left over, which quickly disappeared anyway.
        Some very picky eaters were happy to dig into them.

        • Erin replies to Samantha Jane
          December 21, 2018 @ 9:41 pm

          A mixed berry version sounds delicious! I’ll have to try that next time. :) I’m happy that they picky eaters were happy! I’m super picky myself so I know how hard that can be. ;) Thanks again for your comment!

  • Lily says
    November 5, 2018 @ 3:16 am

    Was wondering why we can’t use frozen berries? What would happen if I do?

    • Erin replies to Lily
      November 6, 2018 @ 7:51 pm

      Sorry for just now seeing your question! Hope you found the answer (after the last picture :)) It made the bars a very liquidy mess.

  • Rachael
    August 17, 2018 @ 10:20 pm

    No joke, I’ve made this recipe three times in three weeks. It was an instant favorite and I’m so glad I found it–I absolutely love it, and so does everyone else who has tried it. Thanks for such a winning recipe, Erin!

    I’ve made it twice with raspberries and raspberry jam, and once with a cup each of blueberries, raspberries, blackberries, and strawberry jam. Both fantastic! I’ll have to try it with just blueberries at some point. Wondering if I can kick the lemon up a notch–perhaps with more zest and/or some lemon juice in with the berries? I’m not much good at experimenting so if anyone has any recommendations with that I’m all ears!

    • Erin replies to Rachael
      August 19, 2018 @ 10:16 am

      You’re welcome! I’m so happy to hear that it’s a favorite. :) You can definitely increase the lemon taste! I think doubling the zest and using lemon extract instead of vanilla extract would work well. Then the next time, increase the extract to 1 teaspoon if you want even more lemon flavor. Thanks for your comment!

      • Rachael replies to Erin
        August 27, 2018 @ 3:37 pm

        Thank you for the tips, I’ll definitely give them a try!

  • Carol Riccardi
    July 30, 2018 @ 2:29 pm

    Made this yesterday as a vegan dessert for my son’s birthday. It was a hit! All, vegan or not raved about this blueberry treat. I followed the recipe, using Kinf Arthur’s White whole wheat flour , crisp o shortening and Huckabee jam. 5 stars ⭐️

    • Erin replies to Carol Riccardi
      August 1, 2018 @ 2:39 pm

      I’m happy to hear that it was a hit with everyone! And huckleberry jam sounds amazing. :) Yum! Thanks for your comment!


Reply to Annica Bendall Cancel Reply

Your email address will not be published. Required fields are marked with *


Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please help others by rating the recipe: