Strawberry Oatmeal Crumble Bars (Gluten Free + Vegan)
These strawberry oatmeal bars have a hearty, golden oat and almond flour crumble for both the crust and topping, with a jammy fresh strawberry filling and a satisfying crunch from chopped almonds. Gluten-free, vegan, and ready in 50 minutes.
Servings 16 bars
Ingredients
- 12 oz. fresh strawberries quartered
- 1 teaspoon tapioca starch
- 1 cup almond 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
- ½ cup chopped almonds
Instructions
- Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.
- In a medium bowl, toss together strawberries and tapioca starch. Let stand while you prepare the crust.12 oz. fresh strawberries, 1 teaspoon tapioca starch
- In separate bowl, combine the almond flour, baking soda, salt, coconut oil, coconut sugar, rolled oats, and chopped almonds. Stir until combined, working the coconut oil in with your fingers if necessary.1 cup almond flour, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup coconut oil, ½ cup coconut sugar, 1 cup rolled oats, ½ cup chopped almonds
- Reserve 1 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
- Remove partially baked crust from the oven. Evenly distribute strawberries on top. Top with remaining crumb mixture.
- Return to oven and bake for another 30 minutes or until bubbling and lightly browned. Let cool completely before cutting into 16 squares.
Notes
- Make ahead: These bars are best after they've had time to fully set. Bake the day before, cool completely, and refrigerate overnight for the cleanest slices.
- Refrigerator: Store in an airtight container in the fridge for up to five days.
- Freezer: Freeze for up to three months. Layer bars between pieces of parchment in a freezer-safe container and thaw at room temperature or overnight in the fridge.
- Cutting tip: Cool completely before slicing, at least one to two hours. Use a sharp knife and wipe clean between cuts.
