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Strawberry crumb bars | vegan & gluten free
These strawberry crumb bars remind me of my childhood. My mother used to make crumble bars quite often and I loved them. However, they were filled with lots of butter, eggs, and sugar. So I worked on creating a vegan crumble recipe and make it healthier overall. The first attempt turned out a bit dry, so I tweaked it and now I am very satisfied with my own healthy strawberry crumb bars.
This recipe contains only wholesome plant-based ingredients, no butter, no eggs, no gluten, no refined sugar and no dairy! These crumble bars turned out very soft and fruity and they were gone so fast as they are super delicious.
Easy to make strawberry crumb bars
You will need 10 ingredients and about 20 minutes to prepare these healthy strawberry crumb bars. The main ingredient is oats (you can use regular or gluten free oats) and strawberries. I made this healthy dessert while mixing all ingredients for the crust with my hands in one bowl! Yes, no food processor or blender needed, just your hands, a bowl and one saucepan for the strawberry filling. It can’t get much easier in my opinion.
Vegan crumble bars with different fillings
Before I made this recipe I asked on my Instagram account @elavegan which filling I should use as I want to make recipes which my readers appreciate. My followers were able to choose either apples, strawberries, blackberries or poppy seeds as these were the ingredients I had at home at that time. About 100 people voted for strawberries, 75 for apples, almost 60 for blackberries and about 55 for poppy seeds. Some people also had the idea to combine strawberries and poppy seeds etc. You can find the Instagram post here.
Since strawberries were mentioned most often, I made these strawberry crumb bars but you could use any other filling. In my first attempt of trying out crumble bars I made blueberry crumb bars and next time I will make apple cinnamon crumb bars. I am sure I will also make poppy seed crumb bars soon as I love, love, love poppy seeds.
To sum it up, these strawberry crumb bars are:
- Dairy-free
- Egg-free
- Refined sugar-free
- Vegan
- Gluten free
- Healthy
- Delicious
- Easy to make
Try out my recipe and please report back
If you recreate my recipe, please leave a comment below and/or tag me in your Instagram or Facebook post with @elavegan and #elavegan so that I can see it and leave a comment.
For more recipes with strawberries, check out this post: Strawberry Coconut Cheesecake Bars
Strawberry crumb bars
Ingredients
Dough:
- 2 cups oats (GF) (205 g)
- 1 cup almond flour (120 g)
- 1 cup oat flour (ground oats, GF) (90 g)
- 1 small banana, mashed (80 g)
- 1/4 cup maple syrup or agave syrup (80 g)
- 1/4 cup coconut milk canned (60 g)
- 2 tsp baking powder
Strawberry filling:
- 3 cups diced strawberries (450 g)
- 1/3 cup maple syrup or agave syrup (105 g)
- 2-3 tsp lime or lemon juice
- 5 tsp chia seeds
- 3 tsp potato starch or corn starch
Instructions
- Put the ingredients for the strawberry filling in a saucepan, bring to a boil, let it simmer for 5-10 minutes and stir occasionally
- Combine all ingredients for the dough in a bowl by either using your hands or a hand mixer
- Press 2/3 of the dough evenly into a greased baking dish. My mold measures 7 x 11 inches (18 x 28 cm)
- Pour over the strawberry filling
- Crumble the remaining 1/3 dough on top
- Bake in the oven at 360 degrees F for 20-25 minutes
Notes
Nutrition
If you are using Pinterest, feel free to pin the following photo:
Jana says
April 22, 2017 at 7:04 amDas Rezept ist wunderbar Ela! Ich bin sicher, dass ich es ganz bald mal ausprobieren werden ???? Es freut mich ganz besonders, dass es Erdbeere geworden und falls du irgendwann nochmal Mohn ausprobierst, bin ich auch ganz gespannt, wie die Bars geworden sind ????
Ganz liebe Grüße, ein tolles Wochenende und weiter so!!
xx Jana
Ela says
April 22, 2017 at 12:24 pmOh wie lieb von dir Jana, ich habe mich total über deinen Kommentar gefreut! Ich hoffe du wirst diesen Erdbeer-Streussel-Kuchen genauso sehr lieben wie ich. Mohn probiere ich sicherlich bald aus, denn ich liebe Mohn abgöttisch. LG Ela 🙂
Doris says
April 28, 2017 at 9:06 pmHy !könntest du das Rezept mir auf deutsch schreiben?das wäre sehr lieb.Es sieht sontollnund lecker aus!????????lg Doris
Ela says
April 29, 2017 at 12:28 amDanke Doris! Ja das mache ich sobald ich Zeit habe 🙂
Ingrid says
April 25, 2017 at 8:33 pmHi Ela. I have made your recipe with plums & poppy seeds filling and it was fantastic! Even I forgot to put oat flour, it turned out super good. I have baked it to my boyfriend as he was coming back from US, but I have eaten 1/3 of it myself while still warm as it was so good! :)) My mom have used to do me this kind of crumb pie as a kid but of course it was full of refined sugar, butter and wheat flour and I was just recently looking for more healthy alternative! And here it is. Thanks for sharing and keep the good work, I am your big supporter! 😉
Ela says
April 25, 2017 at 11:41 pmHi Ingrid, I am so glad you liked my recipe. My mom used to make crumb pie for me as well but same as yours with lots of butter, milk, eggs, sugar and regular flour. That’s why I had to veganize it and make it gluten- and refined sugar free. Thanks so much for your positive feedback 🙂
Nisha / @rainbowplantlife says
April 26, 2017 at 10:25 pmThese came out stunning, Ela! Your photography is so sharp and beautiful. And of course, these bars sound fabulous!
Ela says
April 28, 2017 at 1:23 amThanks so much for your sweet compliment Nisha ????
Anouk says
April 28, 2017 at 8:25 pmKirschen solltest du auch mal probieren, das schmeckt unglaublich gut.;)
Ela says
April 29, 2017 at 12:28 amJa das stelle ich mir auch sehr lecker vor. 🙂
Lena says
April 30, 2017 at 3:53 amHow gorgeous! I’d love to make these bars but I am allergic to bananas. Do you think there is anything I could successfully use instead? Thank you!
Ela says
April 30, 2017 at 3:30 pmHey Lena! I am sure you can sub the banana with 1/3 cup of applesauce. Please report back if you try it out 🙂
Melody Mandrean Coleman says
May 2, 2017 at 2:34 pmMade these last night, and oh my goodness they are delicious! I followed the recipe exactly, but did halve it since I only had 1.5 cups of strawberries on hand, and just used a smaller baking dish. I ate 3 bars before they even cooled down (and my house smelled AMAZING!) Love finding plant based dessert recipes that don’t use refined sugar. Going to try these with blackberries once they’re in season! Thank you for your recipe!
Ela says
May 3, 2017 at 11:53 amHey Melody, thanks so much for your great feedback. I am very happy you enjoyed my Strawberry crumb bars. And I am also super excited to make these with blackberries or other fruits (apple cinnamon). Have a great day 🙂
Ellie says
May 4, 2017 at 9:50 amDanke!;-)<3
Ich ernähre mich Gluten und Zucker frei und bin froh wenn ich solceh tollen Blogs mit einer so tollen Persönlichkeit dahinter finde!<3
Aber: Kannst du mir sagen, wieso man sich Vegan ernähren sollte??
Alles Liebe, Ellie
http://www.blogellive.com
Ela says
May 5, 2017 at 3:11 amHi Elli, die Gründe dafür beschreibe ich auf meinem Blog. Schau mal hier: https://elavegan.com/de/gruende-vegan-zu-werden/
Noa says
May 21, 2017 at 7:48 pmHello Ela, Thanks for ahring this recipe. I was looking for an alternative to the traditional crumble recipe with butter and your blog just came to my hands.
I made the receipe and it was delicioous.
Ela says
May 21, 2017 at 8:11 pmThank you so much for leaving a comment on my blog, Noa. I am really happy that you liked my vegan strawberry crumb bars. 🙂
Serena says
June 1, 2017 at 8:16 pmHi ela, would love to make these bars but I’m allergic to coconut milk, what could I use a substitute.
Ela says
June 1, 2017 at 8:52 pmYou can use any other plant based milk like almond milk or cream like oat cream. Hope this helps 🙂
Serena says
June 1, 2017 at 9:00 pmVery helpful,, sounds great, I’ll give them a go. Thanks ????
Ela says
June 1, 2017 at 10:27 pmGreat, I hope you will like them 🙂
Simone says
June 4, 2017 at 8:12 pmHeute habe ich den Erdbeer-Streuselkuchen gebacken! Super lecker & schnell zubereitet!LG
Ela says
June 4, 2017 at 9:09 pmDanke liebe Simone, das freut mich wirklich sehr. Vielen Dank für dein Feedback 🙂
Kati says
June 7, 2017 at 5:33 pmHallo liebe Ela,
ich hätte ein paar Fragen und zwar welche oats nimmst du? Zarte oder Grobe? Und bei dem almond flour – da gibt es ja naturbelassenes (gemahlene Mandeln), entöltes, teilentöltes Mandelmehl, was ist da am besten? Und dann noch bei der Coconut milk , ich habe jetzt einige Rezepte gesehen wo nur der feste Teil der Milch genommen wird und nicht der flüssige, bei dir nimmt man aber den mix oder? Also nochmal aufwärmen wenn sie nicht miteinander verbunden ist? Ich hoffe das sind nicht zu viele Fragen 🙂
Vielen Dank auf jeden Fall für das Rezept 🙂 Liebe Grüße Kati
Ela says
June 9, 2017 at 1:23 amHallo liebe Kati, ich habe zarte Haferflocken verwendet und Mandelmehl welches naturbelassen ist (nicht entölt). Bei der Kokosmilch habe ich die Dose geschüttelt, also nicht nur den festen Teil genommen. Ich hoffe das hilft dir weiter. 🙂 PS: Hast du gesehen, dass meine Rezepte alle auch auf Deutsch sind? Ich wollte nur darauf hinweisen, da du auf der englischen Seite einen Kommentar hinterlassen hast. 🙂
Kati says
June 9, 2017 at 4:42 amSuper ich danke dir 🙂 Dann werde ich das dieses Wochenende gleich mal ausprobieren 🙂 Ja ja das weiß ich – hätte den Kommentar auch auf Englisch schreiben können 😀 Ich bin eigentlich immer nur auf englischen Seiten unterwegs und deine ist sehr gut gemacht 🙂 Aber danke für den Hinweis!
Ela says
June 9, 2017 at 1:59 pmNichts zu danken Kati! Ich wünsche dir viel Spaß beim Nachbacken und hoffe du wirst den Streuselkuchen mögen. 🙂
sierra says
October 4, 2017 at 5:12 pmseriously even better than the ones from starbucks!
Ela says
October 4, 2017 at 11:30 pmSuch a wonderful feedback!! Thank you very much, Sierra 🙂
Donna says
November 26, 2017 at 2:13 amHi Ela…have you tried freezing these? Do you think they would freeze well? Thanks
Ela says
November 26, 2017 at 11:41 pmHi Donna, no I never tried it. But I would guess they freeze well, just make sure to put them in freezer bags 🙂
Dee | Green Smoothie Gourmet says
February 27, 2018 at 7:05 pmI am always trying to figure out a good way to make a vegan crumble and I believe you just taught me! Crumble the crust dough, that is seriously genius! Thank you my good friend! Dee xx
Ela says
March 1, 2018 at 1:30 amAwwww, thank you, Dee! You are such a sweetheart. I am really glad my recipe was helpful 🙂
Kathryn says
April 24, 2018 at 5:13 pmThese are amazing! I rarely ever leave comments but always rely on other people’s reviews when choosing what to make so I figured with this being the second time making them I should definitely leave one. I added in blueberries and still nothing but deliciousness. This recipe is also very forgiving for people like me who don’t measure precisely. Love the addition of canned coconut milk as well!
Ela says
April 24, 2018 at 10:36 pmThat’s so kind of you to leave a comment on my blog! Thank you very much, I really appreciate it. I am glad you liked my recipe ????
Franzi says
May 29, 2018 at 7:14 amHey Ela,
meinst du ich kann statt Mandelmehl auch einen glutenfreien Mehlmix benutzen?
Lg, Franzi
Ela says
May 29, 2018 at 6:14 pmHallo Franzi, nein das würde ich nicht empfehlen. Du kannst statt Mandelmehl (gemahlene Mandeln) alle anderen gemahlenen Nüsse und/oder Samen/Kerne verwenden. PS: Hast du gesehen, dass mein Blog auch auf Deutsch ist? https://elavegan.com/de
LG, Ela
Piper says
June 1, 2018 at 10:33 pmHi. I would love to make these, but am allergic to banana. What would you recommend as a replacement? Maybe flax egg?
Ela says
June 2, 2018 at 6:11 pmYes, 2 flax eggs or chia eggs should work fine 🙂
Piper says
June 2, 2018 at 10:20 pmThank you!
Loes says
June 8, 2018 at 8:03 amHi how long and how can i preserve them? can I freeze them ?
Im going to make them soon 😀
Ela says
June 8, 2018 at 3:30 pmYou can store them in the fridge. In the freezer (wrapped in freezer bags) should be fine too but I haven’t tried it out yet. 🙂
divya says
June 20, 2018 at 10:48 amThis looks so nice. Can I replace almomd flour with anything else ?
Ela says
June 21, 2018 at 2:09 amHello, you can use any other ground nuts or seeds instead of almond flour. If you replace the almond flour with e.g. regular flour or more oat flour the bars will end up too dry. So I would definitely suggest using any other ground nuts/seeds of choice. 🙂
Brittany says
August 29, 2018 at 1:11 pmCan I use rice flour instead of almond
Ela says
August 29, 2018 at 1:55 pmHey Brittany! No, I wouldn’t recommend using rice flour since it contains no fat at all and the bars will turn out dry. Almond flour is high in fat since it’s 100% ground almonds which makes the bars soft and tasty. You can use any other ground nuts or seeds instead. Hope this helps.
Amanda Hyman says
November 13, 2018 at 2:31 pmThis is the most genius recipe ever. I can’t figure how it has great big giant crumbles of deliciousness without any butter or really any fat, except coco milk fat.
I’ve made it so many times and sometimes I lessen the sweetener and its our breakfast. Yum
I’ve been thinking that with the crumble being so decadent this might be one step away from a fabulous granola cereal recipe… hmmm. (Food for thought, Ela ;))
Ela says
November 15, 2018 at 6:43 pmAwesome! Thanks so much for your wonderful feedback, Amanda ❤️
Amber says
December 25, 2018 at 2:01 amCould I use almond milk instead of coconut milk? I wanted to make these tomorrow but don’t have coconut milk.
Ela says
December 25, 2018 at 3:11 amYes, but the bars will end up a little bit less moist because canned coconut milk is higher in fat. Or you could use 1 tbsp less almond milk and add a tbsp of vegetable oil or vegan butter.