My all time favorite strawberry bar recipe but this time a healthier, vegan version that everybody can enjoy!

Guys summer is officially here and I couldn’t be happier! I just love hot weather, sunshine, going to the beach, late night talks outside and of course all the delicious fruits, ice cream and food! What is your favorite thing about summer? Let me know!

The Ultimate Strawberry Lemonade Bar recipe was one of the first recipes I shared on the blog. Almost 2 years later it’s still my favorite bar recipe and I make it all the time. It’s just the best. You need really basic ingredients, one bowl and a spoon to create this amazing bar.

As I said in my Vegan Lemon Cookie recipe lately I have been trying out vegan recipes too. This is how this recipe was born. Basically I used the same base, I left out the lemonade layer but added a lot more fresh strawberries and I spirnkled a special oat crumble on top of it.

I have to say it turned out just as good as the non-vegan/healthy version. It’s nice to have a healthier recipe option!

Now let me talk a bit more about this bar. It has a super easy crumbly base. Than a thick layer of strawberries that tastes almost like a delicious jam after baking but even better. Then on top of all this deliciousness there are chunks of oat crumble.

No excuses! You need this recipe in your life. Super easy, super delicious and most importantly HEALTHY (or at least healthy-ish).

Vegan Strawberry Oat Crumble Bar

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Prep Time: 15 min. Baking Time: 1 hour Total Time: 1,5 hours Portions: 16 squares

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Ingredients:

For the base:

• ½ cup or 115g vegan butter (or coconut oil)

• ½ cup or 110g vegan sugar

• ¼ cup or 40g brown sugar

• 1 and ½ cup or 210g all purpose flour

• a pinch of salt

For the strawberry layer:

• 3 and a ½ heaped cups diced strawberry (fresh or frozen )

• 1/3 cup or 75g vegan sugar

• juice of a half lemon

• 2 tablespoons cornstarch (you can use flour instead )

• 2 tablespoons all purpose flour (more if you use frozen berries)

For the oat crumble:

• ¼ cup or 55g vegan butter (or coconut oil)

• ¼ cupr or 55g vegan sugar

• 2 tablespoons brown sugar

• ½ cup all-purpose flour

• ¼ cup rolled oats

Directions:

For the base:

1. Preheat the oven to 350 F or 180 C. Line an 8-inch or 20cm square pan with parchment paper.

2. Melt the butter in a large microwave-safe bowl at 30 seconds intervalls around 1 minute.

3. Add both sugars and mix it well with a fork.

4. Mix in the flour and salt until you get a dry mixture with smaller and bigger crumbs.

5. Spread the mixture in the pan and press it down with a spatula until you get a flat, packed base. Set the pan aside.

6. Repeat the same process with the oat crumble ingredients. Add the oats with a the flour and set the mixture aside.

Strawberry layer:

1. You can also use the same bowl that you used before. Mix together all the strawberry layer ingredients except flour, with a spoon.

2. Add the flour if your mixture is too liquidy. If the fruit has too much liquid you can always add more flour or cronstarch.

3. Spread it over the filling.

4. Sprinkle the oat crumbs evenly on top of the strawberry layer.

5. Bake it for 60-75 minutes. Put a cookie sheet under your pan just in case if it runs out. I used fresh strawberry and I baked it for 60 minutes. If you use frozen fruit it can takes longer time to bake. I recommend to start checking it after 50 minutes. It isn’t going to be totally set but the filling is going to thicken. After baking put the pan on a wire rack and let it cool down for 2 hours or overnight. You can slice it a lot easier when it’s cold so be patient! :)

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