These Lemon Berry Oatmeal Snack Bars are the perfect mid-day treat or dessert to satisfy your hunger! These snack bars have an oatmeal crust, a tangy lemon mixed berry filling, and they’re gluten-free + vegan. Thanks to Lipton for sponsoring this post!
Let’s talk about snack time. Are you a big into snacking, or are you more of a stick-to-your-meals kind of person? I do a little of both – on the days when I’m recipe developing and testing, I’m snacking on baked treats all day and don’t even really eat real meals until dinner.
On the other days, I’m usually a stick-to-my-meals person, but there’s got to be some sort of sweet treat during the day. I’m a baking blogger after all, so it’s okay, right?!
The best is when I can get my sweet treat and snack all in one. I’m not huge on pre-made granola bars, and I prefer to make snack bars myself – like these Cherry, Almond + Dark Chocolate Granola Bars and the beautiful berry snack bars you’re looking at right now! Making my own twists on a classic granola or snack bar has always been super satisfying when it comes to snack time.
I always tend to have a homemade snack in the fridge for when hunger strikes, and it’s the best thing when I have a friend or family member come over to visit and I can grab them a homemade goodie from the fridge. Even better? When I can serve alongside some Lipton Flavored Iced Tea!
I gave up drinking coffee regularly last year and have since become an avid tea drinker. Lipton has been a tea staple for as long as anyone can remember, right? Their flavored iced teas are some of my favorites, particularly the Green Tea Citrus Flavored Iced Tea. So refreshing and delicious, and a chilled bottle of it pairs so perfectly with these Lemon Berry Oatmeal Snack Bars. It makes a mini-meal out of snack time!
The lemon in the tea totally brings out the lemony flavor in the bars. The bars have the most irresistible filling – it’s so simple, just mixed berries, lemon juice, lemon zest, and tapioca starch. Since berries aren’t exactly in season right now, I used frozen berries and it worked out deliciously. You can also pick your favorite berry if you don’t want to use a mix.
The crust is made with almond flour, rolled oats, and just a touch of coconut flour – it’s crisp, crumbly, sweet, and totally melts in your mouth. It’s lightly sweetened with coconut sugar – just enough to sweeten these bars up, but not enough to make them cloyingly sweet or detract from the tartness of the lemon and berries.
The recipe makes 16 snack bars and I definitely think they’re best straight from the fridge – the chilled berry filling is super tart and refreshing, and the crust straight from the fridge has a firm bite but just melts in your mouth because of the coconut oil. It’s irresistible! Time for a little taste of summer :) enjoy!
Remember to #bakerita if you try the recipe!Print
- 12 oz. mixed berries (I used equal parts strawberries, raspberries + blackberries – frozen is fine)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (from 1 large lemon)
- 1 teaspoon tapioca starch
- 1 cup blanched almond flour
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil (solid at room temperature)
- ½ cup coconut sugar
- 1 cup rolled oats (gluten-free certified if necessary)
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil and grease lightly.
- In a medium bowl, toss together berries, lemon juice, lemon zest, and tapioca starch. Let stand while you prepare the crust.
- In separate bowl, combine the almond flour, coconut flour, baking soda, salt, coconut oil, coconut sugar, and rolled oats. Stir until combined, working the coconut oil in with your fingers if necessary.
- Reserve about 1 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan.
- Evenly distribute the berry mixture on top, leaving any berry juice in the bottom of the bowl. Top with remaining crumb mixture.
- Bake for another 35-40 minutes or until bubbling and lightly browned. Let cool for an hour and then place in the refrigerator to cool completely before cutting into 16 squares. Store in the fridge.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.