Cranberry Blueberry Crumb Bars. Easy Blueberry Bars. Crumble bars with blueberry cranberry chia layer, shortbread and oat crumb topping. Vegan Recipe. Makes one 9 by 5 inch or smaller loaf pan

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 6
  • Category: Breakfast
  • Cuisine: American

Ingredients

For the Cranberry Blueberry layer:

  • 3/4 to 1 cup blueberries (fresh or frozen)
  • 1/2 cup cranberries (fresh or frozen)
  • 2 tsp lime juice
  • 2 tbsp sugar (raw or other)
  • 3 tbsp water
  • 1 tsp chia seeds

Crust:

  • 3/4 cup whole wheat flour
  • 3/4 cup old fashioned oats (use certified gf if needed)
  • 1/4 cup almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 to 1/3 cup ground sugar (unrefined raw or other)
  • 2 tbsp solid coconut oil
  • 1 tsp lime juice
  • 1 tsp vanilla extract
  • 2 tbsp or more almond milk

Method

Cranberry Blueberry layer:

  1. Mix everything in a saucepan and cook over medium heat for 8 to 10 minutes or until most of the berries break down. Mash some the berries.

For the crust:

  1. Preheat the oven to 350 degrees F / 180ºc.
  2. In a bowl, add all ingredients through sugar. mix well. Add oil, lime juice and vanilla and mix in well with your hands.
  3. Sprinkle almond milk on the mixture and mix until the mixture is crumbly but starts to stick together.
  4. Press 3/4 of the mixture in a parchment lined pan until even. (9 by 5 inch)
  5. Pour the blueberry cranberry mix on the crust and spread evenly.
  6. Spread rest of the crust on top to make the crumb. spray oil on top (optional)
  7. Bake for 35 minutes or longer until golden on top. Cool for 10 mins, then remove from the pan. Cool another 10 mins or more before slicing. Store on the counter for the day or refrigerated for upto 4 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.