Triple Berry SunButter Bars – Fast, easy, allergy-friendly! Great for breakfast, snack time, or serve as a healthy dessert!!
I know what you’re thinking……
Is it a breakfast bar? YES!
Is it a snack? YES!
Is it a dessert? YES again!
This yummy Triple Berry Bar can be anything you need it to be. How awesome is that?
This Triple Berry SunButter bar is what would happen if a berry cobbler, married a SunButter sandwich. Really!
Just look at that yummy, crumbly gluten-free oat mix, sandwiching together a blend of berries over a layer of SunButter. Does it sound as delicious to you as it does me? It sounded so good that I just grabbed a bar and devoured it mid-type. D-E-V-O-U-R-E-D!!!
I have a habit of ripping out recipes from my magazines when I want to recreate something and make it allergy-friendly. Unfortunately, I also tend to tear off the part that says what magazine it came from. All that said to say, this recipe was inspired by a Ginger Triple Berry Bar from some magazine. Sorry!
I bet it would have tasted wonderful as it was written, but I really wanted to make this GF & vegan. I also wanted to cut out all the spices and instead, layer it with a generous spread of SunButter to give it another level of flavor, add some protein and make it more breakfast-friendly, instead of dessert only.
Now don’t get me wrong, this would easily serve as a dessert also. Warm up a slice, add a little scoop of dairy-free ice cream and maybe even a dollop of So Delicious CocoWhip and have your own little party!
Be sure to include a steaming hot cup of coffee (or tea) because it’s proven to make every baked good taste even better! (proven by me, does that count?)
Top 8 Free & Vegan
I made changes to the original and I know you may do that same, which is why I also love the versatility of this recipe. If you make this according to the post, these Triple Berry SunButter Bars are gluten-free, top 8 free (no dairy, eggs, tree nuts or peanuts, soy, wheat, fish, or shellfish). They are also vegan.
You could, however, go for AP Flour (I’ve use both and you can’t tell a difference), use almond butter instead of SunButter if you do not have a nut allergy AND you can also use fresh fruit instead of frozen. The only problem with that for me is that I like to keep my fresh fruit for the kiddos lunch boxes and snack-time and this recipe calls for a lot of fruit (4 cups actually). Frozen fruit (even organic) can be more cost effective, easier to keep on hand and since it’s available all year round, you can make this any time of year. You Are Welcome!
Are you ready to start baking?
Triple Berry SunButter Bars
- 2 1/2 cups all-purpose flour (or 1-1 gluten free blend) *
- 1 1/2 cups gluten-free rolled oats
- 2/3 cups coconut sugar blonde OR packed light brown sugar
- 3/4 cup melted, vegan butter (Earth Balance, is also soy free)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- pinch of fine sea salt
- 1/2 cup creamy SunButter (or nut butter of choice)
- 4 cups frozen berry blend- partially thawed
- 1 tablespoon lemon juice
- 1/3 cup granulated sugar (Wholesome brand is vegan)
- 1 tablespoon cornstarch or flour
- Preheat oven to 325°. Lightly spray 13x9 inch glass baking dish with nonstick spray or run with a little melted coconut oil.
- In a large bowl, combine flour, oats, coconut/brown sugar, melted butter, vanilla extract, cinnamon & salt. This will resemble a cobbler top coat). Press half of the flour mixture into baking dish.
- Melt SunButter then pour on top of flour/oat base. Gently spread to cover corner to corner. (Feel free to add a little more SunButter if desired, 3/4 cup makes it stand out even more).
- Combine partially thawed berries, lemon juice, granulated sugar, cornstarch. Spoon evenly over SunButter layer. Crumble remaining flour/oat mix over berries and gently press down.
- Bake 45-50 minute, until top is light brown and fruit is bubbling. Cool completely and cut into 16 bars.
- Serve warmed with a dollop of dairy-free ice cream OR eat as is, as a breakfast bar. Keep refrigerated up to 1 week.
Depending on your GF blend, you may need to add Xanthan Gum. Check manufacturer's label. Bob's Red Mill 1 for 1 Blend is what I use and do not need to make any additional adjustments.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 23mgSodium: 107mgCarbohydrates: 51gFiber: 4gSugar: 21gProtein: 6g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
Bake Now or Pin for Later
So tell me…..would this be your breakfast, snack or dessert? And it’s’ ok if you say all 3 :). What other flavor combinations do you like with your oats? And what inspires your recipe ideas?
Don’t forget to share your answers below because it’s always more fun when everyone participates.
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Rebecca @ Strength and Sunshine says
I love making fruity bars like this too.
It’s so easy to whip up a batch because the ingredients are usually always on hand!
Linda @ Veganosity says
Those look incredible, Nicole! I love the triple berry filling.
It’s so hard to pick just 1 so why not pick them all, right? 🙂
Jacqueline Meldrum says
You had me at that first photo! Those look awesome. Can I ask what sun butter is
Thanks Jacqueline! To answer your question, SunButter is a type of nut-free spread made from sunflower seeds (www.sunbutter.com). We have a nut allergy so we avoid nuts at all cost and this is a wonderful substitute. It tastes delicious. You can always use an almond butter or other option for this if you don’t have that allergen.
Vanessa @ Veganfamilyrecipes says
yum! I just bought a bunch of sunbutter and haven’t quite figured out what to make with it first. These bars look perfect and the fact that I can eat them for dessert is even better! Yum!
Vanessa, oh yum! I love when my pantry is stocked with SunButter! If you search it in my bar, you’ll find a few goodies made with it on the blog. And next week, I have an awesome recipe being posted on their site for Easter. Please come back and check it out.
Triple berries!! Interesting love to try these out. My kids needs like this bar for snack time:)
Of course, you can stick with your favorite berry if you don’t want to mix it up, but the combination brings some of my favorite flavors together. I hope your kids like it, I just love having homemade snack bars around.
Manju | Cooking Curries says
Oh man! That looks so good! the crumble on top looks to die for!
The crumble is one of my favorite parts
Your recipe says:
3/2 cup melted, vegan butter
Can you please clarify the amount? These look so yummy and I’m looking forward to baking some. Thanks!
Well that makes no sense, does it? Thanks for catching that, it has been changed to 3/4!
Tara Richter says
Yum!! Made these last night! My allergic to everything 10 year old and my 13 year who has NO allergies loved them!! Thank you for sharing this recipe!
That’s awesome Tara! I’m so glad everyone was able to enjoy them!
Hilary L Hahn says
I am going to make this for a workshop that I am hosting tomorrow. Looks delish!
Nicole Dawson says
Can’t wait to hear all about it!
I tweaked it by reducing the butter to 1/2 cup and mixing the sunbutter in to the crumble rather than adding it as another layer, and it worked out well. Tasty recipe – not too sweet. Had some for dessert last night, and now I’m having it for breakfast! I ate peanut butter every day of my life until we discovered my son was allergic, but now after at least 10 years of eating sunbutter, I won’t go back to peanut butter!
Nicole Dawson says
Thanks for sharing! I love that SunButter allows such a tasty allergy-friendly substitute for our kids and us as well. I don’t miss PB anymore at all 🙂