This post contains affiliate links. Please see our disclosure policy.
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.
This week I have Bajirao Mastani movie video songs on loop. Most Bollywood movies are musicals. The director is so meticulous and detailed that all his movies are breathtakingly beautiful and enthralling. Watch some of the videos here.
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.
Cranberry Blueberry Crumb Bars
Ingredients
For the Cranberry Blueberry layer:
- 3/4 to 1 cup blueberries, fresh or frozen
- 1/2 cup 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 whole wheat flour
- 3/4 cup old fashioned oats, use certified gf if needed
- 1/4 cup almond flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 to 1/3 cup 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.)
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.
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.
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.
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!
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!
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.
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
Awesome! I was going to ask the oil question too 🙂
Thank you! Looks lovely!
These look delicious! Do you think they would freeze well?
I haven’t frozen these. Freeze one and check. they should do well. Let me know if the texture changes.
LOVE these! Totally drool-worthy and perfect for breakfast, dessert, or anything in between. I’ve gotta try them soon!
Delicious, made it today. Will make it again for sure. Would love to send you a pic.
Terrific !! Thank you
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.
Awesome!!
These look so good! Thanks for the recipe.
thank you Sue!