Oat Berry Crumble Bars Ready to Eat

Berry Oat Crumble Bars

Prep: 15 MinutesCook: 30-35 MinutesTotal: 45-50 Minutes
Servings: 16 Bars 1x


For the Crust & Crumb Topping:

For the Filling:

  • 2 ½ cups fresh berries (we used 1 cup each diced strawberries and blueberries + ½ cup raspberries)
  • ½ cup fruit-sweetened strawberry or raspberry jam (such as Crofters, Trader Joe’s or Thrive Market)
  • ½ tsp. pure vanilla extract
  • Pinch of salt


  1. Preheat the oven to 375℉. Line an 8×8-inch square baking pan with parchment paper.
  2. In a bowl, mix together the oats, flour, brown sugar, lemon zest, baking powder, cinnamon, and salt. 
  3. Add the softened butter and vanilla and, using a large spoon or your hands, work the butter into the oat mixture until you get a crumbly dough that will stick together if you pinch it between your fingers. 
  4. Measure out 1 ½ cups of the crust and crumb topping mixture and set aside in the refrigerator. 
  5. Press the remaining crust mixture into the bottom of the parchment paper-lined baking pan using the back of a spoon or spatula or slightly damp fingers. Press the mixture into the pan firmly then use a fork to prick the crust 8-10 times. 
  6. Bake the crust for 10-12 minutes or until the edges look just slightly brown and the crust starts to puff and look set. 
  7. While the crust is baking, wipe out the bowl you used to mix the crust and add the filling ingredients. Stir to combine. 
  8. Remove the crust from the oven then spread the filling in an even layer over the hot crust. Crumble the remaining crust mixture over the top of the filling. 
  9. Bake for 30-35 minutes or until the crust is lightly browned and the filling is bubbling. 
  10. Remove from the oven and place the pan on a wire rack and allow the bars to cool completely then transfer the pan to the fridge for at least 2 hours before cutting.
  11. To cut cooled bars, use the parchment paper to lift the bars onto a cutting board then cut into 16 squares. 
  12. Store leftover bars in a covered container in the fridge for up to 4 days.


  • Do NOT use coconut or almond flour. If making these gluten-free, we recommend Bob’s Red Mill Gluten-Free 1:1 Flour or King Arthur Flour Measure-for-Measure Gluten-Free Flour.
  • Sugar-sweetened jam will work in place of fruit-sweetened jam
  • The crust and crumb topping will brown less with gluten-free flour than it will with all-purpose wheat flour
  • You can use any combination of fresh berries, or use just one kind
  • This recipe has not been tested using frozen berries
  • These will cut, look, and even taste their best if after they’ve cooled at room temperature, you refrigerate them for several hours (even overnight!)

Nutrition Information

  • Serving Size: 1 bar
  • Calories: 155
  • Fat: 7g
  • (Sat Fat: 4g)
  • Sodium: 65mg
  • Carbohydrate: 23g
  • (Fiber: 2g
  • Sugar: 9g)
  • Protein: 2g


© The Real Food Dietitians
Recipe By: Jessica Beacom

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