Berry Bars (super easy! regular or gluten-free/vegan)
These berry bars have a thick layer of blueberries mixed with berry jam nestled between a crumble-like crust and topping! They can be made with all-purpose, gluten-free or whole wheat flour. This recipe also includes a dairy-free and vegan option.
These delightful bars are an adaptation of my chocolate raspberry oat bars. In today’s all berry version, I’ve upped the amount of berries and added lemon zest.
Berries + lemon zest is the best, right? That combination always cheers me up!
I used blueberries and raspberry jam, but I think any combination of berry and jam type would work well! I can’t wait to try them with my homemade strawberry jam.
Normally, I’d say no to using strawberries in a bar recipe since they’re so juicy, but I know they work because I’ve made these strawberry oat bars with the same base several times.
One thing that I love about this recipe is that it uses the same dough for the crust and the topping (like in my pumpkin pie bars). A lot of crumb bar recipes have you make a crust and a separate topping.
I’m sure they’re delicious, but I can’t imagine them being more delicious than these, and this way saves time and dishes!
I had previously posted a berry bars recipe using whole wheat flour and had been meaning to try these with gluten-free flour for years. I finally did.
They came out wonderfully, so I thought I should post them again.
I used this 1-to-1 Gluten-free Baking Flour and am not sure if other brands work just as well. You can use all-purpose flour in this recipe, so I’d hope that other blends that are supposed to be a 1-to-1 sub for all-purpose flour would work well here (but since I haven’t tried any other brands, I can’t say!).
Please note that if you use gluten-free flour, your berry bars may not be as visually appealing. The topping doesn’t hold its shape as well as the whole wheat version, which is what’s shown. The whole wheat version looks identical to the all-purpose flour version.
If you want to use whole wheat in these crumble bars, make sure to use white whole wheat, which is also called ivory whole wheat. It lets the lemony taste shine through.
Although white whole wheat is quite mild in taste, I still like to add some flavor to the batter or dough to mask the subtle whole grain taste it has. Citrus zest and extract (as seen in these blueberry cookies), cocoa powder, and spices are all excellent ways to mask the taste of whole grains. Or rum, as in the case of this coconut rum cake. ;)
If you use traditional whole wheat, I’m pretty sure these bars would taste whole wheaty rather than bright and lemony. What you could do is use cinnamon (I’m guessing 2 teaspoons) in the base / topping. That should cover up the whole wheat taste!
These blueberry crumb bars are also easy to make vegan. You just have to choose the coconut oil option instead of butter. Or use vegan butter if you want. If you’d like another great dairy-free treat, try this Blackberry Cobbler Recipe!
In the mood for something even more citrusy? Try these paleo vegan lemon bars! These gluten-free lemon bars also look great. And for something with a bit of protein, try these triple berry SunButter bars! They’re also gluten-free and vegan.
Questions about these berry bars?
Can I use something instead of rolled oats / omit them?
Quicks oat likely would work but not instant oats, steel cut oats, or oat groats. You can not omit them.
Can I use a different flour?
Those are the only ones I’ve tested. If you have another flour that’s a good direct sub for wheat flour, you could give it a try.
Can I use a different type of sugar?
A liquid sweetener won’t work. You could probably use granulated sugar or a sugar sub that’s meant as a 1:1 sub for brown sugar. But I don’t recommend coconut sugar. It’s a weird flavor combination with the lemon.
Can I use something instead of coconut oil or butter?
Those are the only two I’ve tried, and so the only two that I can recommend.
Do they taste like coconut if using coconut oil?
Not if you use refined coconut oil. If you unrefined, they’ll probably have some coconut taste to them.
Do I have to use fresh berries?
I’ve tried these with frozen blueberries, and the result was a soupy mess. Some of the commenters have used frozen. Deb said she “coated the blueberries in a 1/2 tsp of sugar and a tablespoon of flour” and that they came out great.
Do I have to use the jam?
Yes! I’ve tried making these without the jam and they just kind of fell apart. The jam holds everything together. You can use whatever flavor you’d like!
If you try these berry bars, I’d love to hear how they come out!
Berry Bars (super easy! regular or gluten-free/vegan)
Ingredients
For the crust and topping:
- 1 1/2 cups (150 grams) rolled oats (make sure to use certified gluten-free oats for a gluten-free version)
- 3/4 cup (94 grams) flour see notes
- 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) coconut oil room temperature, (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 salt
Instructions
- Preheat the oven to 375°F (190°C) and line an 8″x8″ (20cmx20cm) baking pan with parchment paper.
- In a large bowl, mix together the rolled oats, flour, sugar, lemon zest, baking powder and salt.1 1/2 cups (150 grams) rolled oats, 3/4 cup (94 grams) flour, 1/2 cup (100 grams) brown sugar, 1 tablespoon lemon zest, 1/4 teaspoon baking powder, 1/4 teaspoon salt
- 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.2/3 cup (149 grams) coconut oil
- Gently press a little less than two-thirds of the dough onto the bottom of the prepared baking pan.
- Bake for 10-13 minutes or until the edges have just started to brown.
- 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.2 1/2 cups (355 grams) fresh blueberries, 7 tablespoons (125 grams) raspberry, 1/2 teaspoon vanilla extract, pinch salt
- Bake for another 22-27 minutes or until the top has lightly browned and the filling is bubbly.
- Remove from the oven and let the bars cool completely. Refrigerate for 2 hours before cutting.
- Store any leftovers in the refrigerator for up to 4 days. These can also be frozen.
Notes
- For the flour, you can use ivory whole wheat flour or all-purpose flour or for a gluten-free version, use 3/4 cup (104 grams) Bob’s Red Mill 1-to-1 Gluten-free Baking Flour
- If you use unrefined coconut oil as 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.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
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!
Thanks, Amanda! Let me know how they come out with the GF flour. :)
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.
You have to! It’s such great stuff. :)
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.
You do?! Post more whole grain goodies! I’m always so happy when you do. :)
Helllllllllllllo, summer! I love how light and flavorful these are. I will have to try that flour from Bob’s… sounds great!
Yes! You really have to get your hands on some. :)
These look amazing, I love how thick they are! And that ivory whole wheat flour sounds like an awesome addition to the pantry.
Thanks! And it is, indeed. :)
Those look simply luscious!
Thanks!
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!
You have to get some! It’s so amazing. :)
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!
Whaaat?! You need to get on that. It’s my very favorite flour. :)
I’m obsessed with how packed full of fruit these are! Need these in my life asap!
I agree! You totally do. :D
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.
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! ;)
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!
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. :)
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!
Thanks for pinning! I hope you’ll enjoy them when you get a chance to try them out. :)
These look insanely delicious – and that topping?! YES.
Thanks, Melanie! :)
Wow this looks sensational, just in time for berry season. I need to get my baking on!
Yeah, you do! ;)
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.
I finally make a whole wheat recipe and you want to make it GF! Haha. I hope your GF version comes out well. :)
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!
You have to try ivory whole wheat! It’s really amazing stuff. :)
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!
It’s such an easy thing to change! I’m happy you saw this post. :)
These are so perfect for Spring!
Thanks!
Girrrrrl, these are beyond perfect! I love the ingredients and I’m drooling looking at these pictures!
Thanks so much, Lauren! :)
These berry bars look so good! Perfect with a cup of tea!
Thanks, Medeja! They definitely would be. :)