Inspired by Smitten Kitchen's Blueberry Crumb bars, our vegan, gluten-free blueberry raspberry bars are just as rich and decadent, and will satisfy your sweet cravings all year long!
Tips to make amazing Vegan Gluten-Free Blueberry Raspberry Bars
I came across Smitten Kitchen's Blueberry Crumb bars a few weeks ago on Instagram, and was immediately drawn to them. Knowing how much everyone in our family loves blueberry pie, and anything with a crumb topping, I had to give them a try.
I happened to have all the ingredients in hand, except all-purpose flour. So I subbed gluten-free 1-to-1 all baking flour for it, and they came out perfect. Everyone loved them, although they felt they could have used a touch of tartness, and maybe more fruit.
So, I made them again, but this time, I added more fruit (also upped the amount of corn starch slightly), and subbed half of the blueberries for raspberries, to make it a bit more tart. I also veganized the recipe because, you know, that's my thing!
The changes were fairly simple though:
- Instead of using just flour, I added almond meal and oats, but a bit of texture and richness
- I skipped the egg and used room temperature coconut oil instead of butter (cut the amount a bit, too)
- I also used brown sugar instead of granulated ( just because I happen to like) it better!
And that's it! Can I say everyone loved them, too? 🙂
We used frozen fruit, so the recipe can be made all year long. Feel free to use fresh, if you'd like! And if you don't mind your desserts extra sweet, ditch the raspberries and use just blueberries.
Enjoy!
Ruth
Other Blueberry Recipes You Will Love
- Vegan Lemon Blueberry Cake
- Frozen Blueberry Lemonade
- Meyer Lemon Blueberry Cake Donuts
- Lemon Blueberry Cake (Gluten-free )
- Coconut Blueberry Muffins
- Vegan Blueberry Crumble
- Blueberry Muffing Protein Grits
- Blueberry Corn Muffins
- Blueberry Banana Matcha Waffles
- Vegan Peach Blueberry Pie
- Blueberry Lime Frozen Margarita
- Paleo Blueberry Crisp
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Vegan Gluten Free Blueberry Raspberry Bars
- Total Time: 1 hour 5 minutes
- Yield: 15 bars 1x
- Diet: Gluten Free
Description
Inspired by Smitten Kitchen's Blueberry Crumb Bars, our vegan, gluten free blueberry raspberry bars are just as rich and decadent, and will satisfy you sweet cravings all year long!
Ingredients
- 2 cups old fashioned oats, divided
- 1 cup 1-to-1 gluten free flour, you can sub for all purpose flour
- 1 cup almond meal
- ⅔ cup brown or granulated sugar
- ⅔ cup coconut oil, at room temperature
- Zest of 1 large lemon
- ¼ tsp salt
- 2 ½ cups frozen raspberries
- 2 ½ cup frozen blueberries
- ⅔ cup brown sugar
- 1 tbsp corn starch
- Juice of 1 large lemon
Instructions
- Preheat the oven to 375F. Generously grease a 9x13inch baking dish
- Combine 1 cup of the oats, 1 cup of flour, 1 cup of almond meal, ⅔ cup sugar, coconut oil, lemon zest and salt in the food processor, and pulse until all the ingredients come together and the oats are broken down. Transfer to a large bowl, add the remaining cup of oats and mix well, using your hands. Set aside
- Combine the raspberries, blueberries, brown sugar and corn starch in a large bowl and toss well, until coated. Add the lemon juice and mix well
- Firmly press half of the oat mixture into the greased baking dish. Spread the fruit mixture evenly, and crumble the remaining half of oat mixture on top. Bake in the lower rack for 45 minutes, until the top is golden brown (see note 1). Let it cool completely before cutting (they will be easier to cut if kept in the refrigerator)
Notes
- We recommend using a clear baking dish, to make sure the bottom of the bars is done
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserty
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 273
- Sugar: 16
- Sodium: 43.1
- Fat: 13
- Saturated Fat: 8.4
- Unsaturated Fat: 0.9
- Trans Fat: 0
- Carbohydrates: 34.2
- Fiber: 4.3
- Protein: 4.2
- Cholesterol: 0
Keywords: vegan, gluten free, dairy free, raspberries, blueberries, dessert
christy wallin says
Call me dense, but I find this recipe confusing.... how many cups of flour (gluten free or not) are added to this recipe? Are the almond meal and oats part of that 1 cup dry ingredient addition, or are they one cup of each of those?
Vicky & Ruth says
Hi Christy,
Sorry about the confusion. 1 cup of the oats, 1 cup of flour and 1 cup of almond meal go into the food processor, along with the sugar, coconut oil, lemon zest and salt. Then we add the remaining 1 cup of oats to the mixture and mix it by hands.Hope this helps. Let us know if you have any more questions.
Elaine says
Greetings! Would love to make these fruit bars for a dinner guest this weekend. She cannot have corn products. What would be a good substitute for the corn starch? Also, any modifications if I’m using fresh fruit? Thank you!
Vicky & Ruth says
Hi Elaine,
You can use potato, arrowroot or tapioca starch instead of corn. If you don't have any of those in hand, you can simply use flour.No modifications needed if using fresh fruit. Just make sure the bars are cooled completely before cutting them. Hope this helps!
Susan says
Any recommended substitutes for coconut oil by chance? Thx for the recipe!
★★★★★
Vicky & Ruth says
You can use vegan butter, non-hydrogenated margarine, or regular butter if you are not vegan.