Vegan Strawberry Oat Crumb Bars
These vegan Strawberry Oat Crumb Bars are made with an oat shortbread-style crust, crumb topping, and filled with ripe, juicy strawberries. Drizzle with silky vanilla glaze to make them extra special.
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Servings: 16 squares
Calories: 193kcal
Ingredients
For the Base and Crumb Topping:
- 1 cup old-fashioned rolled oats (not quick oats)
- 1 ½ cups all-purpose flour
- ½ cup brown sugar, packed
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ½ cup refined* coconut oil or vegan butter
- 1 tsp vanilla extract
- ¼ tsp almond extract
For the Strawberry Filling:
- 4 cups ripe strawberries**, hulled and evenly chopped or sliced
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
For the Glaze (optional, but recommended):
- ¾ cup confectioners' sugar
- 1-2 tbsp plant-based milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line an 8"x 8" baking pan with parchment paper (leave enough on the sides to lift the bars out once baked and cooled.)
- In a medium sized bowl, mix together the oats, flour, sugar, baking powder, salt and cinnamon. Add in the coconut oil (or vegan butter) – work it in with a pastry cutter, pair of forks or your hands. Drizzle in the vanilla and almond extracts, and a tablespoon of milk. Mix well. The mixture will be crumbly. Once the mixture holds together a bit when you squeeze a handful, it's ready. Otherwise, mix in another tablespoon of milk.
- Dump the mixture into the prepared baking pan, reserving one cup for the topping. Press the mixture evenly into the baking pan. Flour your hands (or the back of a dry measuring cup) if the mixture is sticking.
- Combine the strawberries, sugar, cornstarch and vanilla in a medium bowl. Toss until the strawberries are coated. Spread the strawberry mixture evenly over the crust. Crumble the remaining 1 cup of oat topping over the berry mixture.
- Bake for 35-40 minutes or until the crumb topping is golden and the berries are a bit bubbly. Let the bars cool completely so they set up before cutting. Once cool, remove the bars from the pan by lifting up on the parchment paper. Cut into squares and enjoy! Store remaining squares in an airtight container for 2-3 days or in the fridge for up to a week.
- If glazing, combine the confectioners' sugar and 1 tablespoon of milk in a small bowl. Add in the vanilla once the glaze is smooth. If the glaze is too thick, add in more milk a teaspoon at a time. Using a spoon, drizzle the glaze over the cooled bars.
Nutrition Info:
Sodium: 40mg | Calcium: 24mg | Vitamin C: 21mg | Vitamin A: 8IU | Sugar: 16g | Fiber: 2g | Potassium: 111mg | Calories: 193kcal | Saturated Fat: 6g | Fat: 7g | Protein: 2g | Carbohydrates: 30g | Iron: 1mg
Notes:
*refined coconut oil is sometimes called deodorized coconut oil. It's had the coconut flavor removed for a neutral taste. Unrefined coconut oil may be used in this recipe if you love the flavor of coconut combined with the other flavors in these squares.
**may use fresh or frozen sliced/chopped strawberries. If using frozen, bake a few minutes longer than the recipe calls for until the filling is bubbly slightly and the topping is golden.
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