vegan raspberry coconut crumble bars
1 hour 10 minutes
I hope you all have a great 4th of July celebration. We decided to venture to downtown Raleigh, and let’s just say it was CRAZY and the fireworks were far from spectacular. But that’s okay, we got an extra day with daddy, and we don’t mind that at all! This morning, I woke up very tired and in need of a yummy breakfast. This is what I came up with. I remembered these super yummy cranberry bars I had made last thanksgiving from Daily Garnish and knew I wanted to come up with a version of that with a good summer flare. I had some leftover raspberries and blueberries that needed to be eaten and so they were the natural choice.
These raspberry coconut bars have a great balance of sweet from the crumble and tart from the raspberry. I love the hint of coconut flavor the coconut oil and shredded coconut give these bars. This is a bar that tastes fresh, while still being filling. They are actually quite unassuming in their ability to fill you up thanks to the hearty almond meal. My husband, who usually eats a decent amount, was full after two squares! These crumble bars are great served with a scoop of vanilla ice cream too, but then they aren’t vegan… but I don’t mind that too much. Feel free to enjoy these for breakfast, a snack, or dessert. They really are great any way you serve them (especially hot out of the oven)!
- 1 1/2 cups rolled oats*
- 1 1/2 almond meal
- 1/4 cup shredded coconut
- 1/2 cup coconut oil
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1 1/2 cups raspberries
- 1/2 cup blueberries (optional)
Preheat your oven to 350 degrees. Lightly grease a 9x9 pan and set aside.
In a food processor (or a blender**) mix together your oats, almond meal, coconut, coconut oil, brown sugar, maple syrup, sea salt, and baking powder. If the mixture is super crumbly, add a little more maple syrup to help it all stick together. Take half of your crumble mix and press it into the bottom of the pan.
In a bowl, mash your raspberries. Spread the mashed raspberries over your pressed crumble mixture in the pan. If you are going to use the blueberries, sprinkle them on top of the raspberries now. With the remaining crumble mixture, evenly cover the top of your fruit spread. Gently press it down.
Bake in the center of your oven for 30 minutes or until the top starts to turn a slight golden brown.
Remove from the oven and let it cool for at least 10 minutes. Cut into 9 squares and serve.
These store great in an airtight container in the refrigerator for a few days. (They are great cold too!)
*To make them gluten free please make sure you use gluten free oats.
**If you are using a blender, you will have to scrap the sides down a few times. It's a little more work, but it produces similar results.