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Delicious strawberry crumb bars which are fruity, sweet, and soft! The recipe is vegan, gluten-free, easy to make, and refined sugar-free. It contains oats and other wholesome ingredients. These healthy plant-based strawberry crumble bars are low in fat and can be enjoyed for breakfast or dessert.
Strawberry Crumble Bars
These strawberry streusel 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.
How 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.
For the crust you only need one bowl to mix all ingredients together! 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, of course, 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
- Fruity
- Easy to make
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 check it out.
For more recipes with strawberries, check out these posts:
Strawberry Crumb Bars
Ingredients
Dough:
- 2 cups (205 g) oats gluten-free if needed
- 1 cup (120 g) almond flour (*see notes)
- 1 cup (90 g) oat flour (ground oats) gluten-free if needed
- 1 small (80 g) banana mashed (*see notes)
- 1/4 cup (80 g) maple syrup or agave syrup
- 1/4 cup (60 g) coconut milk canned (*see notes)
- 2 tsp baking powder
Strawberry Filling:
- 3 cups (450 g) diced strawberries
- 1/3 cup (105 g) maple syrup or agave syrup
- 2-3 tsp lime or lemon juice
- 5 tsp chia seeds
- 3 tsp potato starch or cornstarch
Instructions
- I recommend using a kitchen scale for this recipe and measuring the ingredients in grams. The recipe has a video below for easy visual 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.
- Mix 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 pan measures 7 x 11 inches (18 x 28 cm).
- Pour the strawberry filling over the crust.
- Crumble the remaining 1/3 dough on top.
- Bake in the oven at 360 degrees Fahrenheit (180 degrees Celsius) for 20-25 minutes.
Notes
- Banana: Use banana or applesauce for a low-fat version. If you prefer a flaky/buttery soft crust, I would recommend using 40 grams banana (or applesauce) and 40 grams vegan butter (margarine).
- Almond flour: You can use any ground nuts/seeds of choice (e.g. hazelnuts, shredded unsweetened coconut) instead of almond flour.
- Coconut milk: You could use oat cream or soy cream instead of canned coconut milk.
- The recipe serves 10. Nutrition facts are for one serving.
If you are using Pinterest, feel free to pin the following photo:
Hi, really want to make these but right now all I have is frozen strawberries, would that be okay in this recipe? Thank you!
Yes, that should be fine. 🙂
Delicious, thank you! I used shredded coconut instead of almond flour, and served it with cashew whipped cream. Yum!
Sounds so yummy with cashew whipped cream! Happy you loved the cake! 🙂
Hello, I made this recipe, but my crust fell apart and the oats didn’t cook thoroughly. Can I do anything to firm it up and cook the pats?
Hi Jessie, was the dough too crumbly? If yes, you would need to add more liquid, either a little more banana or vegan butter. How long did you leave the cake in the oven? Once the topping is golden brown, the cake is done. Please watch the video to see all steps and the texture of the dough. 🙂
hi. first thank you for your blog. amazing. on this one. any other subs if we don’t have chia seeds. i know you said flax. anything else possibly?
Hey Nadine! You can simply leave them out and use about one teaspoon more starch to thicken the mixture. 🙂
they are absolutely delicious and i can’t wait to share them with others! thanks Ela!
You are very welcome, Sarah. 🙂
Made these to deliver to some friends today and they are amazing !!!! Used 1/2 cup almond flour and 1/2 cup shredded coconut- turned out so great. Can’t wait to try with other fruits!! Thank you so much for recipe !
Awesome! Glad they turned out yummy. Thanks for your feedback, Holly. 🙂
I just made them, it’s soooo delicious! The dough is going to be my go-to for other bars. I think I’m going to try it with raspberries next time :). I’m not eating vegan all the time but I’ve tried few of your recipes for healthier meals (this week, I’m making the black beans burgers and the stuffed zucchini’s) and it’s always a success! I especially like that you’re not using soja, tofu or some weird processed products.
Thanks for your kind comment, Aurelie! I am glad you like my recipes!
Greetings! I’ve only 1 cup of almond flour and 1 cup of oats (market has bare shelves at present). Might I use regular all purpose flour to sub the remaining almond and oat flours? Thank you!
Hey, I think it should be fine if you use regular flour instead of oat flour. The recipe calls for 1 cup of almond flour and you wrote you have 1 cup, so that’s fine. If the dough ends up too dry because of the all-purpose flour, simply add a little vegan butter. I hope this helps. 🙂
Thank you for your quick reply! Ended up with just enough oats to where I was short 1/2 cup so used APF for the remaining. This recipe is brilliant and delicious. Thank you!
That’s awesome! I am happy it turned out delicious. Thanks for reporting back, it’s appreciated. 🙂
Hi! Can I just double the almond flour instead of using almond flour and oat flour?
Or is there another type of flour that I can use with the almond flour? I don’t have oat flour on hand.
Hi Norma, you can make your own oat flour in a blender. Just add oats and blend, that’s it. You could use more almond flour if you prefer though. 🙂
Hello dear Ela! I also
Have 2 questions please! Can I use coconut milk but not canned?
Secondly instead of almond flour do you think grounded sunflower seeds will work? And taste well too?
Thanks so much for your answer! Greetings from Cyprus!
Hello Eliana! You can use coconut milk (not canned) or any other plant-based milk but then you’ll need to add 2-3 tablespoons of oil, otherwise, the cake will turn out too dry and not tasty (canned coconut milk is higher in fat).
You can use ground sunflower seeds but the cake will most likely turn green because there will be a chemical reaction between baking powder and sunflower seeds because of chlorophyll (yes, it happened to me before). It’s still tasty but not very pretty. 😀
I will try buckwheat then? I can ground it and use that instead? Or dried coconut? What do you think? Thanks so much again!
Dried shredded coconut would be the best! 🙂
Thanks for the recipe! I swapped oat milk for the coconut and subbed frozen tart cherries because that’s what I had on hand. Turned out delcious but next time I would either up the quantity of fruit reduce the amount of crumble/crust. The ratio was off for my tastes.
Thanks for your feedback, Vanessa! 🙂
I have a friend who always get something similar from Starbucks, I’ll have to share this with her so she can make them herself!
Great idea! I hope she will like the recipe. 🙂
Dear Ella, I think your recipes are delicious and I am not really a vegan. I actually came across your blog when searching for recipes for my daughter whose school has no egg policy in lunch boxes. I think she will also love these bars for her morning snack. Could you tell me please are chia seeds optional and if not can they be replaced with something else.
Greetings from Australia 🙂
P.S. Planning on making your chocolate vegan cake for upcoming Fathers day on Sunday 🙂
Hi Izabela, the chia seeds will thicken the filling. Flax seeds might work too.
Much love, Ela
How do your strawberries stay so red? Mine turn pink
I made these for my dad and he loved them!
1) If using apples, what quantity?
2) Can I sub the almond flour with coconut flour or does it have to be shredded coconut?
Hi Rachel, you can use one pound of apples. Please DON’T use coconut flour! It will completely dry out the bars as it contains almost no fat and is very absorbent!
Hope this helps.
Thank you so much for the response!
Dear Ela, I’ve made this great crumble yesterday and just wanted to say thank you for such wonderful vegan version!
We really loved it with some green tea… or without:)
I will try to make your lemon cake tomorrow!
So happy I found your IG account! Wondering if you have a for purchase?
Good to hear you liked the crumble bars! Thanks a lot for your amazing feedback, Alya. 🙂 Would you mind also leaving a star rating for the recipe?
PS: Do you mean a cookbook? Not yet, but I am working on one. 🙂
Liebe Ela,
was für ein tolles Rezept! Und diese Bars sehen so gut aus. Wirklich tolle Bilder.
Das muss ich doch auch mal ausprobieren 🙂 Bin ein großer Erdbeerfan und ich habe Streuselkuchen noch nie ausprobiert.
Hab einen schönen Tag!
Danke liebe Melanie, ich hoffe du probierst das Rezept mal aus. 🙂
Hi don’t have oat flour. Can I use coconut flour?
No, don’t use coconut flour! It would completely dry out the bars. You can use almond flour or ground buckwheat groats instead. To make oat flour, simply mix oats in a blender. It’s so easy! 🙂
Hi Ela, thanks a lot for this recipe! I want to make it as a big sheet cake. Do you think I should add baking powder so that it rises a little bit?
Hi Alexandra, there is already 2 tsp of baking powder in the recipe. If you want to make it as a big sheet cake, I would definitely double the recipe. 🙂
Can I use other starch than potato or corn? i cant eat them. Can iuse rice starch?
Hi Diana, you can use arrowroot flour. Rice starch should also work. 🙂
Could I use almond milk instead of coconut milk? I wanted to make these tomorrow but don’t have coconut milk.
Yes, 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.
This 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 ;))
Awesome! Thanks so much for your wonderful feedback, Amanda ❤️
Can I use rice flour instead of almond
Hey 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.
This looks so nice. Can I replace almomd flour with anything else ?
Hello, 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. 🙂
Hi how long and how can i preserve them? can I freeze them ?
Im going to make them soon 😀
You 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. 🙂
Hi. I would love to make these, but am allergic to banana. What would you recommend as a replacement? Maybe flax egg?
Yes, 2 flax eggs or chia eggs should work fine 🙂
Thank you!
Hey Ela,
meinst du ich kann statt Mandelmehl auch einen glutenfreien Mehlmix benutzen?
Lg, Franzi
Hallo 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
These 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!
That’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 ????
I 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
Awwww, thank you, Dee! You are such a sweetheart. I am really glad my recipe was helpful 🙂
Hi Ela…have you tried freezing these? Do you think they would freeze well? Thanks
Hi Donna, no I never tried it. But I would guess they freeze well, just make sure to put them in freezer bags 🙂
seriously even better than the ones from starbucks!
Such a wonderful feedback!! Thank you very much, Sierra 🙂
Hallo 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
Hallo 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. 🙂
Super 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!
Nichts zu danken Kati! Ich wünsche dir viel Spaß beim Nachbacken und hoffe du wirst den Streuselkuchen mögen. 🙂
Heute habe ich den Erdbeer-Streuselkuchen gebacken! Super lecker & schnell zubereitet!LG
Danke liebe Simone, das freut mich wirklich sehr. Vielen Dank für dein Feedback 🙂
Hi ela, would love to make these bars but I’m allergic to coconut milk, what could I use a substitute.
You can use any other plant based milk like almond milk or cream like oat cream. Hope this helps 🙂
Very helpful,, sounds great, I’ll give them a go. Thanks ????
Great, I hope you will like them 🙂
Hello 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.
Thank you so much for leaving a comment on my blog, Noa. I am really happy that you liked my vegan strawberry crumb bars. 🙂
Danke!;-)<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
Hi Elli, die Gründe dafür beschreibe ich auf meinem Blog. Schau mal hier: https://elavegan.com/de/gruende-vegan-zu-werden/
Made 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!
Hey 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 🙂
How 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!
Hey Lena! I am sure you can sub the banana with 1/3 cup of applesauce. Please report back if you try it out 🙂
Kirschen solltest du auch mal probieren, das schmeckt unglaublich gut.;)
Ja das stelle ich mir auch sehr lecker vor. 🙂
These came out stunning, Ela! Your photography is so sharp and beautiful. And of course, these bars sound fabulous!
Thanks so much for your sweet compliment Nisha ????
Hi 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! 😉
Hi 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 🙂
Das 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
Oh 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 🙂
Hy !könntest du das Rezept mir auf deutsch schreiben?das wäre sehr lieb.Es sieht sontollnund lecker aus!????????lg Doris
Danke Doris! Ja das mache ich sobald ich Zeit habe 🙂