Sweet and sour vegan strawberry crumble bars that don’t require eggs or dairy. They are vegan, easy to make and great for breakfast or snacks at school/work.
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If you ask me, I love a quick and delicious breakfast that is like dessert to start my day. Because.. who doesn’t like to have dessert for breakfast really? I don’t mind it everyday! Do you agree? Yay we are best friends already!
I think it’s the best thing when those dessert like breakfast meets lots of fruits and fibre in them, it makes my delicious dessert-like breakfast even better and nutritious! And these vegan strawberry crumble bars tick all the boxes. They are easy to make, sweet and tart, deliciously crumbly and just yummy.
My first crumble recipe
The first time I made something crumbly was back in London. Because fruits and vegetables are sooo much cheaper than they are in Tokyo, I used to buy them in bulk at markets and it would be the happiest day of the week when I go to grocery shopping.
After cooking and baking for 4-5 days, I would have quite a bit of fruits and veggies that need to be used before going bad so my go to was to make jams or make smoothies with them.
And it was this one cold winter morning that I felt like making something a bit different. So I was looking online to see if there was something I could make out of these figs and strawberries I had in the fridge. Then I came across with some baked fruit dishes.
The way I made my first baked fruit bars was a lot different to this recipe… I used A LOT of sugar, dairy butter and rum that I had in my cupboard. So it was almost like a Christmas pudding but was out-of-the-world delicious!
What you need for this crumble recipe
I think what made my first baked fruit bars was the sugar and butter combination. This combination always makes wonderful harmony. Sugar caramelises the fruits and butter makes the crumble crispy and buttery.. But it’s not the best healthy combination out there, for sure.
When I started baking back in London, I didn’t really care about the ingredients I was using. I would use whatever a recipe I found would call for.
But now that I have more knowledge and wisdom to not use any animal products in my recipes AND make them delicious, here’s everything you need to make these lovely vegan strawberry crumble bars.
What an age, there are so many vegan butter options! My favourite vegan butter here in Japan is this Soy Butter. This one is great on toasts as a substitute of dairy butter, and also a great replacement in baking too.
In the UK I used to use Earth Balance Buttery Spread series! They have quite a variety of vegan butter spreads made from different plant ingredients. They have even more choices now so I have to try new ones!
For this recipe, pretty much any kind of sugar works, but I went for brown sugar this time for a richer flavour in the crust and crumble. I also used brown sugar to make the strawberry filling and the richness of brown sugar and strawberry makes the best sour and sweet flavour!
If you can, use fresh strawberries for this recipe, it is highly recommended. I knoooow it is a little bit of work to cut the top of strawberries and then cut them into pieces, and just throwing some frozen strawberries into a saucepan seems much easier.
But using frozen strawberries makes the filling too thin because of the ice flakes that form around strawberries in the freezer. Fresh strawberries make better and tastier filling for this recipe.
We are using rolled oats and oat flour for this recipe. You can make your own oat flour by throwing some rolled oats into your food processor and process until it’s powdery flour. I always make my own oat flour from rolled oats!
Alternatively, you can buy oat flour in a packet such as this Bob’s Red Mill Orat Flour. Bob’s Red Mill is one of the brands I love to buy oats from, and there oat flour is one of my favourites! With store bought oat flour oats are already processed into fine flour so you don’t need to process by yourself in your food processor.
Q and A
Can I substitute blueberries for strawberries?
Yes of course! That will make lovely vegan blueberry crumble bars. Simply replace the strawberry with the same amount of blueberry with other ingredients for this recipe.
It is recommended to use fresh blueberry rather than frozen when using blueberries in this recipe, as frozen blueberries will go too watery and runny when baked, and can ruin the texture of the final product. So use fresh blueberries for good!
How to make this recipe gluten-free
For those who are following gluten-free diet, good news! it is super easy to make it gluten-free. Simply swap with gluten-free rolled oats and oat flour! I don’t have intolerance to gluten, however, when I do buy gluten-free oats I go for this bob’s Red Mill gluten-free oats.
It taste exactly the same as ordinary oats. Hearty, slightly chunky, creamy and delicious! You can make oat flour out of this gluten-free rolled oats, or alternatively, use Bob’s Red Mill gluten-free oat flour for this recipe.
How to store them
This recipe makes about 6 bars so if you calculate, it makes almost one week worth of breakfast! Yay. I love keeping them in the freezer from the day one as it keeps them fresh and I can take one out whenever I want to eat them!
To keep in the freezer, put them in an airtight container and keep in the freezer for up to 2-3 month. Don’t forget to slice it into bars before freezing! So that you can take one bar each time you want to eat them.
If you think you will finish eating them within 2-3 days, you can also store them in the fridge. Put them in an airtight container and keep in the fridge for up to 2-3 days.
Lovely toppings for vegan strawberry crumble bars
This vegan strawberry crumble bar recipe uses minimal sweetener to enhance the flavour of fresh strawberries. So some of you might want to sweeten a little more depending on how sweet your sweet tooth is.
I love having them with a scoop of vegan ice cream, a drizzle of maple syrup, molasses, etc. when I want it to be sweeter.
You can also put it in a bowl, sprinkle a spoon full of brown sugar and pour some plant milk and have it like porridge! You can pour plant milk over a warm slice of crumble bar in winter when it’s cold outside, or you can chill a bar in the fridge then pour some plant milk in summer as a cold porridge!
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You will LOVE this vegan strawberry crumble bars because they are:
– perfect harmony of sweet and tart
– crispy on the outside
– easy to make
– nice quick breakfast
Want more recipes like this?
Try my other delicious breakfast recipes you might enjoy!
- Apple crumble bars
- Strawberry Baked Oatmeal
- Raspberry muffins
- Strawberry chia seed jam – gluten-free
- Breakfast vanilla crepes with berry compote
- Peach cobbler – gluten-free
Please leave a comment and rate this recipe in the comment section below if you like this vegan strawberry crumble bars! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!Print
Useful kitchen tools for this recipe
Square tins like this one here will do a brilliant work!
This one is 8inch wide so I think slightly wider than mine, so if you are using this size try baking for 23 mins instead of 25mins.
Mine has a removable loose bottom like the one on the right, which is very useful because it’s much easier to take out brownies and cakes!
And this one is ROSE GOLD. How pretty is that!
To make oat flour, I use my KitchenAid food processor! Click on the picture for more information.
If you are looking for a good but not pricy food processor, This one is very affordable and do a really good job. I use this to ground nuts, make nut butters, cake fillings, pesto, basically you can make anything with this!
Mine is white like the one in the picture but they have a selection of colours to choose from, like red, green etc. so you can go for the one that suits your kitchen theme colour:)