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–+ servings
stack of three berry bars on a white plate

Berry Bars (super easy! regular or gluten-free/vegan)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 16
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
These berry bars have a thick layer of blueberries mixed with berry jam nestled between a crumble-like crust and topping! This recipe also includes a dairy-free and vegan option.

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.

Nutrition

Calories: 224kcalCarbohydrates: 31gProtein: 4gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 47mgPotassium: 124mgFiber: 3gSugar: 10gVitamin A: 15IUVitamin C: 4mgCalcium: 25mgIron: 1mgNet Carbs: 28
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤