one green planet
one green planet

Buttery, crunchy, and perfectly sweet. These berry oat shortbread bars with a crunchy oat crumble topping, berry filling, and shortbread base are the ultimate summer treat.

Berry Oat Shortbread Bars [Vegan]

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Cooking Time



For the Shortbread:

  • 1 1/2 cups almond flour
  • 1/2 cup oat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoon melted coconut oil
  • 2 tablespoon maple syrup
  • 1 tablespoon coconut sugar

For the Berry Jam Filling:

  • 2 cups mixed frozen or fresh berries
  • 2 tablespoon maple syrup
  • 1 tablespoon corn starch sub arrowroot or tapioca
  • 1/4 cup chia seeds

For the Crumble:

  • 1/2 cup finely chopped walnuts
  • 1/4 cup rolled oats
  • 1 tablespoon melted coconut oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon


  1. Preheat the oven to 350°F. Line an 8×10 baking dish with parchment paper.
  2. To a food processor, add all shortbread ingredients. Pulse until combined. You should be able to press mixture together with your hands. Press mixture into the bottom of the prepared baking dish in an even layer. It should only cover half of the dish, so form into an even square. Prick the shortbread a few times with a fork. Bake for 12 minutes.
  3. While shortbread is baking, prepare the jam filling. To a small saucepan over medium heat, stir together all ingredients. Let jam come to a low simmer then cook for 5-6 minutes until thickened and jam like. Let cool for 15 minutes. Spread in an even layer on the shortbread.
  4. To a small mixing bowl, combine crumble ingredients. Sprinkle over crumble on top of the jam filling. Bake for 15 minutes until top is light golden brown. Allow bars to cool for 10 minutes before slicing.


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