Soft Berry Oat Snack Bars {vegan}

We are thisclose to spring. Literallythisclose. But I can't take it anymore - I NEED SOME FRUIT! I need blueberries and blackberries! Since blueberries are making their way into the stores near me (I don't think they're from around here - but I'll take what I can get), I'm getting all excited about all of the blueberry recipes I want to try this year. I had bookmarked these chewy blackberry oat bars from Yammie's Glutenfreedom (I love her -  if you haven't already checked out her blog, do it now!), and I came across the recipe again this past week. I WANT TO EAT THEM. Every time I look at her photos I want to eat those bars! Since the fresh fruit isn't stellar here yet, I decided to give these a try with frozen fruit. TOTAL SCORE. They're amazing! Now don't judge me. But I ate the entire batch myself. Over the course of a week -  not all at once - but I ate the WHOLE batch. The Mr. doesn't like coconut oil, so when he saw me pouring the coconut oil into the bowl he decided he wasn't going to try any. BIG MISTAKE! Well...not for me...since I had them all to myself. *evil laugh* He actually asked me: "Do you put coconut oil in things purposely so I won't eat them? I'm beginning to think you do." No.......of course not...........I'd never do such a thing.... hehe 

Soft Berry Oat Snack Bars {vegan}

adapted from Yammie's Glutenfreedom

yields 16 squares


  • 1 1/2 cups oat flour
  • 1 cup old fashioned rolled oats
  • 1 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp table salt
  • 1 tsp pure vanilla extract
  • 2/3 cup melted coconut oil
  • 2 cups berries (I used a frozen mixture of cherries, blackberries, blueberries, and raspberries)
  • 1 1/2 Tbsp corn starch
  1. Preheat oven to 327 degrees. Line an 8x8 baking pan with parchment paper, and lightly spray with nonstick cooking spray. 
  2. In a large bowl, combine the oats, oat flour, cinnamon, baking powder, salt, and sugar. Add the melted coconut oil and vanilla and mix until evenly moistened. Reserve 1 cup of the oat mixture for the topping and spread the rest into the prepared baking pan. 
  3. Toss the berries with the corn starch, and then sprinkle them over the oat mixture in the pan. Sprinkle on the reserved oat mixture. Bake for about 35 minutes,  then allow to cool completely before cutting into squares. Store in the refrigerator. 

Find similar recipes at Feastie:

Eggnog Baked Oatmeal For One from Healthy Food for Living
Overnight Blueberry Baked Oatmeal Crisp from Flavor the Moments
Cinnamon Oat Pancakes from Framed Cooks
Slow Cooker Mixed Berry Rhubarb Crisp {Recipe Video} from Flavor the Moments
Oatmeal Cinnamon Pancakes from Whole and Happy Food


This dessert berry, Looks delicious, a question, can we use dietary sugar? or it affect the flavor?

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