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berry oat shortbread bars

Berry Oat Shortbread Bars

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.

Course Dessert
Keyword berry oat shortbread bars, gluten-free, vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 bars
Author Taavi Moore



  • 1 ½ cups almond flour
  • ½ cup oat flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 3 tbsp melted coconut oil
  • 2 tbsp maple syrup
  • 1 tbsp coconut sugar

Berry Jam Filling

  • 2 cups mixed frozen or fresh berries
  • 2 tbsp maple syrup
  • 1 tbsp corn starch sub arrowroot or tapioca
  • ¼ cup chia seeds


  • ½ cup finely chopped walnuts
  • ¼ cup rolled oats
  • 1 tbsp melted coconut oil
  • 1 tbsp maple syrup
  • ½ tsp ground cinnamon


  1. Preheat the oven to 350 degrees. Line an 8x10 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.