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.
An almond shortbread base topped with sweet, homemade berry jam, and topped with a crunchy sweet oat and walnut crumble.
These bars are a delicious combination of a berry crumble and shortbread. They have a buttery, soft oat shortbread base smothered in a sweet berry jam then topped with a crunchy oat and walnut crumble.
These bars would pair just right with your sunny picnic meal or outdoor summer BBQ. Honestly, perfect for any time of year.
Feel free to get creative with the filling and sub for other berries or fruit (strawberries, raspberries, blueberries, peaches, mango, etc).
How to Make Berry Oat Shortbread Bars:
- Preheat the oven to 350°F. Line an 8×10 baking dish with parchment paper.
- In 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. Prick the shortbread a few times with a fork. Bake for 12 minutes.
- While shortbread is baking, prepare the jam filling. To a small saucepan over medium heat, stir together berries, lemon zest, maple syrup, and chia seeds. Let jam come to a low simmer then cook for 5 minutes until it has cooked down and berries have burst. In a small bowl, whisk together 1 tbsp corn starch and 1 tbsp water. Whisk corn starch slurry into jam. It will start to thicken immediately, take off heat. Once shortbread is done baking, spread over it in an even layer.
- In a food processor, pulse together all crumble ingredients until combined. Sprinkle crumble on top of the jam filling. Bake for 22-25 minutes until top is light golden brown. Allow bars to cool for 10 minutes before slicing.
Frequently Asked Questions:
Can I make this recipe gluten-free?
Fortunately, this recipe is already gluten-free! Just make sure you’re buying certified gluten-free rolled oats.
How do I make this recipe nut-free?
I have not tested this recipe with anything other than almond flour in the shortbread. I can not say how it will turn out with any other flour. You can substitute the walnuts in the topping for additional oats.
Can I use another berry for the jam filling?
Of course! Feel free to get creative with it. It would be delicious with raspberries or blueberries.
If you’re looking for more berry dessert recipes, you’ll also love this Triple Berry Crisp, these Vegan Strawberry Pop Tarts, and these Orange Blueberry Scones.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
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.
- 1 ½ cups (169g) almond flour
- ½ cup (42g) rolled oats
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 3 tbsp melted vegan butter (or sub melted coconut oil)
- 2 tbsp maple syrup
- 2 tbsp brown sugar (or sub coconut sugar)
- 3 cups (465g) mixed frozen or fresh berries
- 3 tbsp maple syrup
- 1 tsp lemon zest
- 1 tbsp corn starch sub arrowroot or tapioca
- ¼ cup (44g) chia seeds
- 1 cup (130g) walnuts
- ½ cup (44g) rolled oats
- 2 tbsp melted vegan butter (or sub melted coconut oil)
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
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Preheat the oven to 350°F. Line an 8×10 baking dish with parchment paper.
-
In 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. Prick the shortbread a few times with a fork. Bake for 12 minutes.
-
While shortbread is baking, prepare the jam filling. To a small saucepan over medium heat, stir together berries, lemon zest, maple syrup, and chia seeds. Let jam come to a low simmer then cook for 5 minutes until it has cooked down and berries have burst. In a small bowl, whisk together 1 tbsp corn starch and 1 tbsp water. Whisk corn starch slurry into jam. It will start to thicken immediately, take off heat. Once shortbread is done baking, spread over it in an even layer.
-
In a food processor, pulse together all crumble ingredients until combined. Sprinkle crumble on top of the jam filling. Bake for 22-25 minutes until top is light golden brown. Allow bars to cool for 10 minutes before slicing.
Hey! Can you sub the almond flour? ,🙂
Author
Yes, you can sub for all-purpose or gluten-free all-purpose flour 🙂 but you may need to add more melted coconut oil.