Thick, gooey bars topped with sweet strawberries and chewy crumb topping! These vegan strawberry crumb bars are spring in a pan, and a texture lover’s dream. Healthy, gluten free and naturally sweetened.
Happy Thursday, guys! How are ya?! No, really, tell me! Have you been doing fun, springy things? Life around here has been busy, but I am LOVING the nicer weather. Some sunshine does so much for a good mood, ya know?!
Spring break at the school where I teach school starts tomorrow, and I couldn’t be more excited! My plans: work out, bake, go to Columbus for a few days to hang out with my parents, and bake some more.
So, it’s about to be the best week EVER! Just to be clear, no sarcasm whatsoever. My parents are totally awesome and I love every second of time I can spend with them – luckily we’re only 2 hours away!
While I’m at my parents’ I’ll be testing a lot of recipes for the blog. My mom is an amazing baker so it’s always fun to be in the kitchen with her. Chocolate things will definitely be happening, because why should they not, and definitely some fruit-filled treats for my dad! I wish he had been there to test these vegan strawberry crumb bars – he’s picky, but I have NO doubt he would’ve loved these.
Joe demolished them in literally two days, if that tells you anything.
The base for the vegan strawberry crumb bars is just 4 ingredients, and it’s similar to the base of a lot of my other bar recipes. All you need is some chickpeas and almond milk to blend them until smooth, date paste, and oat flour to hold everything together.
In a lot of my other bar recipes I like to use banana flour, but I figured since we’re already using oats in the crumble topping, let’s keep it streamlined and go with oat flour in the base, too! The texture is definitely different but the flavor is still delicious.
PS the base of these miiiiight be my favorite component. SO soft, gooey and sweet. Moving on!
Once you’ve got that base batter in the pan, chop those red beauties! You’ll need a cup and a half of strawberries. I just chopped mine into small pieces, no huge chunks. Spread the strawberries over the base batter, and you’re ready for the last step! Crumble topping – we definitely saved the best for last.
The crumble topping couldn’t be easier to make but it is SO so good. Like, addicting, and make sure you don’t take a bite while you’re baking because you may eat the entire bowl before actually getting a chance to use it in the recipe. Never done that before.
All you need is some whole oats, oat flour, date paste, and vanilla. Identical to the crumble topping I used for this beauty!
Sprinkle the crumble topping over the bar/strawberry layers, and you’re ready to bake.
These bars need to bake for an hour. Seems like a long time, right? I know. But if you think about it, it makes sense. We’ve got a lot of layers of deliciousness going on here – the gooey base, juicy strawberries, and mounds of crumble topping. All of that stuff needs to meld together and get nice and gooey and perfect!
When the bars are done baking, they are still SUPER soft and gooey, but they will firm up as they cool. Please don’t be like me and rush the cooling process. The day I made these I was apparently too excited (AKA impatient) to see how they came out – I cut them too early and mangled about 5 just trying to get them out of the pan. So, make sure you let these cool for at LEAST an hour, so that cutting/picking up is possible.
Note – they are still VERY yummy when gooey and falling apart straight from the oven – you’ll just need a knife and fork to eat them! 🙂
So if you want the perfect sweet, springy, texturally endowed treat, you need these vegan strawberry crumb bars! Soft and gooey on the bottom, loaded with sweet strawberries, and topped with a pile of chewy, caramel-y crumble.
Have a fabulous Friday tomorrow, loves!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!