Cranberry Blueberry Crumb Bars. Easy Blueberry Bars. Crumble bars with blueberry cranberry chia layer, shortbread and oat crumb topping. Vegan Recipe. Pin this post.
These bars are a perfect snack. Lightly sweet, lightly sour filling on a shortbread kind of crust topped with the same crust crumb! I used cranberries and blueberries in these. Use any other berries or combination of berries like raspberries, strawberries, black berries. All those antioxidants. Add some almond slivers or seeds on top to make these more filling.
The crust is filled with oats and almonds, some vanilla and cinnamon. The berries are cooked until they break down, then layered on the crust. some of the crust is sprinkled on top. Baked and done. Crumbly, lightly sweet, with a tart sweet berry filling, few ingredients, uses 1 bowl and 1 pan.
More Berry filled Snack and Breakfast options from the blog
- Frozen Strawberry Blueberry bars
- GF Blueberry Chocolate chip muffins
- Blueberry Hazelnut Chocolate Hemp Smoothie bowl
- Spelt almond Blueberry muffins
So crumbly and so fun.
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Mix the dry and wet ingredients of the crust until crumbly. Press into a loaf pan.
Spread the berry mixture then sprinkle left over crust mixture on top. Bake to golden. Cool, slice, share.
Recipe Card
Cranberry Blueberry Crumb Bars
Ingredients
For the Cranberry Blueberry layer:
- 3/4 to 1 cup (111 g) blueberries fresh or frozen
- 1/2 cup (50 g) cranberries fresh or frozen
- 2 tsp lime juice
- 2 tbsp sugar raw or other
- 3 tbsp water
- 1 tsp chia seeds
Crust:
- 3/4 cup (90 g) whole wheat flour
- 3/4 cup (60.75 g) old fashioned oats use certified gf if needed
- 1/4 cup (28 g) almond flour
- 1/4 tsp (0.25 tsp) baking soda
- 1/4 tsp (0.25 tsp) salt
- 1/2 tsp (0.5 tsp) cinnamon
- 1/4 to 1/3 cup (59.15 g) ground sugar unrefined raw or other
- 2 tbsp solid coconut oil
- 1 tsp lime juice
- 1 tsp vanilla extract
- 2 tbsp or more almond milk
Instructions
Cranberry Blueberry layer:
- Mix everything in a saucepan and cook over medium heat for 8 to 10 minutes or until most of the berries break down. Mash some the berries.
For the crust:
- Preheat the oven to 350 degrees F / 180ºc.
- In a bowl, add all ingredients through sugar. mix well. Add oil, lime juice and vanilla and mix in well with your hands.
- Sprinkle almond milk on the mixture and mix until the mixture is crumbly but starts to stick together.
- Press 3/4 of the mixture in a parchment lined pan until even. (9 by 5 inch)
- Pour the blueberry cranberry mix on the crust and spread evenly.
- Spread rest of the crust on top to make the crumb. spray oil on top (optional)
- Bake for 35 minutes or longer until golden on top. Cool for 10 mins, then remove from the pan. Cool another 10 mins or more before slicing. Store on the counter for the day or refrigerated for upto 4 days.
Notes
Nutrition
Rini Shah
How long can these bars stay on the shelf?
Richa
on the counter for 1 day. Then refrigerate for upto 5
Sheetu
Tried these bars yesterday with a fresh batch of strawberry jam and they are super delicious. Love that your recipe incorporated almond flour. Thanks for your lovely recipes.
Richa
awesome!
Sandra
These were so good! And so healthy! Thank you Richa for this recipe! Looking forward to making more from your recipes!
Richa
Awesome!
Susan Dilger
These look amazing. Will be trying them for sure! And you’re a gal after my own heart! Serves 2!!!! 😉
PS – love all your recipes I’ve tried!
Sarika
Our kids helped us make these and we all loved the delicious results! Thank you for the lovely recipe. I look forward to trying many more of your recipes.
Richa
That is amazing! So glad it turned out well and everyone loved the process and the result!
Jemma
I’ve just made these and can not wait to eat them…they look so good!! Richa you’re my food inspiration, can’t get enough of your recipes!
Charu Gohel
Dear Richa
I love the recipe just one question my bar were not as crunchy next day. Any idea why?
How many days yours remains crunchy and crispy?
Richa
it depends on many factors. Moisture content in the compote, baking time etc. for crispier bars, bake them a bit longer. My bars were crispy for 2 days and then the topping started to get moist on the third.
Sara
Hello! I am very interested in making these but I have 3 questions:
I am trying not to have any white sugar..can I use coconut sugar? Will it turn out the same?
Also can I used dried cranberries instead of fresh or frozen?
Also can I use oat flour instead of whole wheat flour?
Thanks 🙂
-Sara
Richa
1. Yes coconut sugar will work. It might add color to the bars. I use raw unrefined sugar.
2. no, you can use frozen cranberries or blueberries.
3. yes, oat flour should work.
Colleen
Wow! I could eat the fruit compote all by itself and be in heaven. 🙂 This was scrumptious, Richa, thank you for sharing! I used Bob’s gluten free flour mix in place of the wheat flour, and subbed applesauce for the oil. So so good!
(PS- I recently learned at another site with a similar setup that in order for the rating stars to work, you need to use a PC and not a tablet when writing a comment. I kept wondering why it never showed the stars even though I clicked on them, so I thought I’d let your readers know in case they have the same thing occurring.)
Richa
Awesome!! glad to know that it worked out well with the bob’s gf mix sub.
Yes the ratings widget is quite buggy. sometimes it doesnt work with certain browsers.
jacquie
Oh these look so good!! How do you think the filling would work with rhubarb? also is there something other than the almond milk I could use as I seldom have “milk” of any sorts in my place. Thanks.
Richa
Aquafaba (water from a can of unsalted chickpeas) or add 1 tbsp flax seed meal in 1/4 cup water. Mix and use as needed.
Jona
Greetings from Los angeles! I’m bored to death at work so I decided to check out your blog on my iphone during lunch break.
I enjoy the information you provide here and can’t wait to
take a look when I get home. I’m shocked at how quick your blog
loaded on my phone .. I’m not even using WIFI, just 3G ..
Anyways, superb site!
Cassie Tran
Oh my gosh, this could not be more perfect! I love a crumbly crust with a juicy filling that is just packed with flavors! What a fantastic recipe that is wonderful for the summer!
Sam
They look really good and the ingredients at fine too. 🙂
But one question, do you think it’s possible for this recipe and for other with crumble tops, to change the oil for something other? I thought on non dairy yoghurt.
Richa
non dairy yogurt will keep it too moist. you can omit the oil (and use non dairy milk) and the top will crisp up because of direct exposure to the heat. Be sure to keep the mix on the dry side. Add in more flour if needed. You can also try a bit of nut butter
Jan
Awesome! I was going to ask the oil question too 🙂
Thank you! Looks lovely!
Rachel
These look delicious! Do you think they would freeze well?
Richa
I haven’t frozen these. Freeze one and check. they should do well. Let me know if the texture changes.
Karly
LOVE these! Totally drool-worthy and perfect for breakfast, dessert, or anything in between. I’ve gotta try them soon!
Mervin Brokke
Delicious, made it today. Will make it again for sure. Would love to send you a pic.
Vegan Richa Support
Terrific !! Thank you
Julie
Made these with 1 cup blueberries, 1/4 cup raspberries and a handful of strawberries today, all frozen. So lovely! Thank you for the amazing recipe.
Richa
Awesome!!
Sue
These look so good! Thanks for the recipe.
Richa
thank you Sue!