Coconut and Berry Crumble Bars (vegan and gluten-free)

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If the thought of warm fruit and oat crumble drowned in custard doesn’t make you drool I’m not sure what will. Crumble is the ultimate childhood pudding; most of us have memories of it served in primary school at lunchtime, or on the weekend at grandmas house, and whatever memories you may have regarding it these bars will bring them back, with a bonus of being healthy.

The base is slightly chewy and soft (like an oat cookie) topped with a layer of your favourite berries and finished with coconut crumble and toasted coconut curls for that extra finesse. This is a simple bake that can be made as a snack, a dessert, a breakfast bar or a warm tea party pudding that will impress even the most unshakable omnivore. 

The preparation is simple, nearly as simple as eating the whole batch, as are the ingredients, which are only a handful of pantry staples. Trust me, these must be top on your weekend baking list.

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200g of oat flour (simply blended oats, use GF if necessary)

100g of buckwheat flour 

55g of coconut sugar

30g of desiccated coconut

4 tablespoons of chia seeds

6 tablespoons of coconut oil

4 tablespoons of maple syrup

A teaspoon of vanilla paste

Pinch of salt


400g of berries of choice (I used mixed frozen berries)

2 tablespoons of coconut curls



In a small bowl combine the chia seeds with 8-10 tablespoons of water and let them sit for 10 minutes.

Preheat the oven to 180℃.

Next, combine the oat flour, buckwheat flour, coconut sugar and salt in a food processor (you can do this by hand, however, this will make the incorporation of the oil more even).

Add the coconut oil, maple syrup, and vanilla and blend until a crumb that holds shape begins to form (if you don’t have a blender melt the coconut oil with the maple syrup and mix through the dry ingredients).

Now remove 70g and mix this with the desiccated coconut (don’t worry if it seems dry as this is your crumble topping)

Next line a brownie tin and press the larger portion of the dough (without the desiccated coconut) firmly to form a base and bake for 7 minutes.

Remove from the oven, spread the fruit layer evenly, gently pressing it down with a fork and sprinkle over the coconut crumble topping. Bake for another 7 minutes.

Finally, sprinkle over the coconut curls and bake for a final 2 minutes until they are toasted and golden.

If you can stop your self, let the bake cool for at least 15 minutes before cutting it into bars as they will hold shape better. Store them in an airtight container and enjoy within 3 days… if they make it that long.

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As always, make sure to tag me on Instagram (@wikis.vital.way) in any of your creations!

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