Triple Berry SunButter Bars - Fast, easy, allergy-friendly, Great for breakfast, snacks, or a healthy dessert!! The big crumbles are irresistible! Make these bars year round!!

Triple Berry SunButter Bars

  • Author: Nicole Dawson
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 16 bars 1x


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. 

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. 

  • Category: Breakfast, Sweet Treat
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