Nut-free strawberry vanilla crumble bars. These delicious bars are gluten-free, sweetened with fruit and packed with fiber from dates, sunflower seeds, chia seeds and oats. They’re perfect for a nutritious snack, dessert or even breakfast!
A perfect healthy snack to use up all your fresh summer strawberries.
These bars are perfectly sweetened with dates (for the crumble) and a vanilla strawberry chia jam (for the filling). They’re high in fiber and contain some healthy fats from the sunflower seeds and chia seeds. And of course the best part: They’re delicious!
This recipe was tested with frozen strawberries, which means you can enjoy them any time of the year! I also included a note to help you make the recipe with fresh berries.
How to Make Strawberry Crumble Bars:
First, start by roasting your sunflower seeds. You could use roasted sunflower seeds and skip this step, but I like to use raw seeds and roast them myself. It only takes 10 minutes and while they’re roasting, make the chia seed jam. For the jam, you can use any berries you’d like. Strawberries are my favorite, but I think raspberries would be great as well. To make the chia jam, simply put the strawberries (or other berries) in a small saucepan. Heat them over medium-high heat, covered for 8 minutes until soften. Then mash them with a potato masher or a fork and stir in the chia seeds, vanilla and salt. You then reduce the heat and let it simmer for 10 minutes, the jam should thicken during cooking. After it’s done cooking, remove it from the heat and let it cool. It should continue to thicken as it cools. If you want something sweeter, feel free to add a few tablespoons of maple syrup or honey to the jam.
While the jam is cooling, you can make the oat crumble. You just need to process all the crumble ingredients in a food processor until the mixture holds together when pressed. Finally, press the mixture at the bottom of a dish, leaving a bit for topping. Add a layer of chia jam, then crumble the rest of the oat mixture on top. Bake it for 15 minutes and you’re done!
Notes on the Recipe:
- If you don’t have sunflower seed butter, feel free to use almond butter (if you don’t have a nut allergy of course!).
- You can use roasted sunflower seeds and skip the roasting step.
- This recipe can be made with other berries. Raspberries or blueberries would work great. You can also make a mixed berry crumble.
- This recipe is made with frozen strawberries. If using fresh strawberries, start the jam by mashing the berries to release their liquid. You can add a splash of water if needed. Heat the berries, then add the remaining ingredients and continue following the instructions.
I hope you try it out. I can’t think of a better way to use all the fresh strawberries this season.
More Healthy Crumble Bars:
Nut-Free Strawberry Vanilla Crumble Bars
Strawberry Vanilla Chia Jam
- 3 cups frozen strawberries (or other berries)
- 2 tablespoons chia seeds
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup raw sunflower seeds
- 1 cup Medjool dates, pitted
- 3 cups rolled oats
- 1/4 cup vegan butter, melted
- 1 tablespoon sunflower seed butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine grain sea salt
- 1-2 tablespoons water, as needed
- Preheat oven to 325F. Grease a 9×9 inch glass dish with margarine or butter. Set aside.
Make the Strawberry Vanilla Jam
- In a medium saucepan, add frozen strawberries. Cook covered for about 8 minutes over high-medium heat, until strawberries soften.
- Mash strawberries with a potato masher or fork. Stir in chia seeds, vanilla and salt. Reduce heat to low-medium and simmer for 10 minutes, stirring often. Remove from heat and let cool (it should continue to thicken when cooling).
Make the Oat Crumble
- Spread the sunflower seeds on a baking sheet. When the oven is preheated, roast the sunflower seeds for 10 minutes until lightly golden. When the sunflower seeds are done roasting, remove from the oven and increase to 350F.
- Place the roasted sunflower seeds and dates in a food processor. Process until crumbly. Add 2 cups of oats, melted margarine (or butter), sunflower seed butter, vanilla and salt. Add water and process until the mixture sticks together when pressed. Add the remaining 1 cup of oats and process for a few seconds until combined. You want the mixture to stick together, while still having texture.
- Press the oat mixture at the bottom of the greased dish, leaving 1.5 cups for topping. Spread the strawberry jam evenly on top of the bottom layer. Finally, crumble the remaining oat mixture on top.
- Bake for 15 minutes, uncovered at 350F. Let cool 1 hour before cutting. This helps the bars stick together.
If you make these strawberry vanilla crumble bars, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!