Mixed Berry Oat Bars

Vegan, Gluten Free, Dairy Free, Soy Free

These Mixed Berry Oat Bars are the perfect treat that everyone will enjoy! Bursting with berries and healthy oats with a hint of cinnamon - who could not love them! They can even be made free of the top 8 allergens (except cashews) :)

I am a huge fan of desserts that can be eaten any time of the day! Another amazing aspect of these bars is that they can be made with fresh seasonal berries in the summer or with frozen berries at any time of the year. If I could control myself and not try to eat the entire batch, I would be making these every week. Fruits and oats, right!? you really can’t go wrong! I mean technically that's a heart-healthy breakfast…

I am a big proponent of sustainable living and minimizing waste. In the summer when you get down to those last berries that no longer look appealing or are mushy - this is a perfect way to use them out without wasting and getting to eat something delicious as well. If you have enough make a batch right then or pop those berries in the freezer until you need them!

---

What You‘ll Need

This is where you have the liberty to make them as allergen-free as you want. I am Vegan and Gluten-Free so I have experimented and found the best products to use as alternatives

• Butter = Miyokos Vegan cultured butter

• Flour = Bob’s Red Mill 1-1 Gluten-Free Flour ( Honestly any gluten-free flour will work in this recipe because you won’t be able to taste it, unlike in a recipe such as bread)

• Oats = Bob’s Red Mill Gluten-Free Oats (most oats are naturally gluten-free but just to be safe I buy the ones specifically labeled GF)

• Berries = I like to use a mix but it's really up to you. I use blueberries, raspberries, black raspberries, strawberries, and sometimes cherries! If you use larger fruits just make sure you cut them up :)

How to Make This Recipe:

PREP:

• Preheat oven to 350°

• Prep an 8x8 inch baking pan by lining it with parchment paper *Do not skip this step! It will be very difficult to get the bars out of the pan without the parchment paper*

---

1. Combine berries, lemon, white sugar, and corn starch in a small bowl and set aside. * If you are using frozen berries let them thaw before mixing. (Steps 1-2)

2. In a separate medium mixing bowl - combine oats, brown sugar, flour, baking powder, cinnamon, and sea salt. (Steps 3-4)

1. Melt the butter and add the vanilla. Add butter mixture to the medium mixing bowl with the oat mixture and stir well to combine. The mixture should be fully combined and crumbly. (Steps 5-6)

2. Take about 2/3 of the oat mixture and press it into the prepared pan.(Steps 7-8)

1. Pour the berry mixture over the pressed oats and spread evenly. Crumble the remaining oat mixture on top of the berries. (Steps 9-10)

2. Place the mixture in the preheated oven for about 25-30 minutes or until the berries are bubbling and the oat mixture is golden brown on top. Remove from the oven and allow time to cool completely before cutting. (Steps 11-12)

NOTES:

• If the berries are tart or sour, you may want to add another tablespoon of sugar.

• For cleaner cut bars and easier removal from the pan, refrigerate the mixed berry oat bars for several hours before cutting. *If made with allergen-free ingredients this step is vital to maintain the structure of the bar.

• I found that baking them longer with the allergen-free ingredients helped the bar hold its shape after it was cooled and cut. About 45 minutes.

• Eat chilled or warm them up before serving. Topped with vanilla ice cream is always a win!

RECIPE:

▢ 1 ½ c quick oats (make sure the oats you buy are GF)

▢ 1 ½ c flour (GF flour: Bobs Redmill, King Arthur 1-1)

▢ 1 c brown sugar, lightly packed

▢ 1 c butter, melted (Miyoko’s European Style Cultured Vegan Butter, this contains cashews)

▢ 1 ½ teaspoon cinnamon

▢ 1 teaspoon vanilla extract

▢ ½ teaspoon baking powder

▢ ½ teaspoon sea salt

▢ 2 ½ c mixed berries, fresh or frozen (thawed if frozen)

▢ Juice of ½ lemon

▢ 1 teaspoon corn starch

▢ 3 T sugar (more if berries are super tart)

---

INSTRUCTIONS:

• Preheat oven to 350°

• Prep an 8x8 inch baking pan by lining it with parchment paper *Do not skip this step! It will be very difficult to get the bars out of the pan without the parchment paper*

1. Combine berries, lemon, white sugar, and corn starch in a small bowl and set aside. * If you are using frozen berries let them thaw before mixing. (Steps 1-2)

2. In a separate medium mixing bowl - combine oats, brown sugar, flour, baking powder, cinnamon, and sea salt. (Steps 3-4)

3. Melt the butter and add the vanilla. Add butter mixture to the medium mixing bowl with the oat mixture and stir well to combine. The mixture should be fully combined and crumbly. (Steps 5-6)

4. Take about 2/3 of the oat mixture and press it into the prepared pan.(Steps 7-8)

5. Pour the berry mixture over the pressed oats and spread evenly. Crumble the remaining oat mixture on top of the berries.(Steps 9-10)

6. Place the mixture in the preheated oven for about 25-30 minutes or until the berries are bubbling and the oat mixture is golden brown on top. Remove from the oven and allow time to cool completely before cutting.(Steps 11-12)

NOTES:

• If the berries are tart or sour, you may want to add another tablespoon of sugar.

• For cleaner cut bars and easier removal from the pan, refrigerate the mixed berry oat bars for several hours before cutting. *If made with allergen-free ingredients this step is vital to maintain the structure of the bar.

• I found that baking them longer with the allergen-free ingredients helped the bar hold its shaped after it was cooled and cut. About 45 minutes.

• Eat chilled or warm them up before serving. Topped with vanilla ice cream is always a win!