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 13×9 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.
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.
- Category: Breakfast, Sweet Treat