Sweet berries sandwiched between a buttery oat crust and crumble with a kick of tang is what you'll get from these Eggless mixed berry oat crumble bars. You gotta love these bars, it’ll like jammy crusty handheld treats! A great recipe for summer and especially for barbeque and pool days! I love using a mixture of berries for this recipe but you can make it with your favorites. I love adding oats to the crumble for that added texture. If you like sliced almonds that is a great addition to the crumble as well. An easy treat you can make from before and keep which is a lifesaver on those crazy days! I have berry bars for the first time in pastry school and I loved it. SO I put my own spin with my favorite ingredients and made it an eggless dessert!
Happy Baking!

Servings: 16 bars

Prep Time: 10 mins

Cooking Time: 20 mins

Baking Time: 50 mins- 1 hour

Cooling Time: 3-4 hours

Total Time: 4-5 hours 

Ingredients: 

Oat flour crumble- 

• 1 1/2 cup -240g Flour

• 1/2 tsp baking powder

• 1 cup-110g Oats

• 1/3 cup-70g castor sugar

• 1/4 cup -35g brown sugar

• 1/4 tsp salt

• 2/3 cup -150g cold unsalted butter in cubes/ you can use a vegan butter

• 1/2 tsp nutmeg

• 1/2 tsp cinnamon

Mixed berry compote- 

• 3 cups mixed berries

• 2 tsp lemon zest

• 4-7 tbsp sugar, based on the sweetness from the berries

• 1 tbsp corn starch

• 3-6 tbsp lemon juice

• 1/2 tsp vanilla essence

Directions: 

Mixed berry compote- 

1. In a saucepan, add berries, sugar, corn starch, vanilla essence, and lemon/lime juice and mix it.

2. Start cooking it over low-medium heat. The berries should start breaking down. It will thicken up as you cook. Keep stirring in intervals. I like to keep the blueberries intact.

3. Pass a spoon/spatula through the middle, it’s ready once it takes time to join. Let it chill before layering.
   

Oat flour crumble- 

1. In a food processor add flour, sugars, spices, salt and baking powder and pulse together.

2. Add cold butter and pulse it together. The butter will incorporate into dry ingredients. When pinched together, it should hold together.

3. Empty on a countertop and add oats. Mix it all together.

4. Divide into 3 parts and keep in bowls. 1 part in 1 bowl and 2 parts in 1 bowl. Keep aside.
   

Layering- 

1. Preheat oven to 370F.

2. In a 9 inch square pan line a greased parchment with overhang.

3. Spread the 1/3rd division on the base and press it down.

4. Bake at 370F for 12 mins till light brown. Let it chill for 10-15 mins.

5. Layer with berry compote. Spread it out over the base.

6. Crumble the remaining 2/3rd crumble mixture over the berries.

7. Bake at 30F for 40-50 mins till it brown and berries are bubbly.

8. Let it cool completely before cutting.

9. Tastes great with ice cream.

Notes/Tips:

• Butter- Use cold butter so it gives a crumbly texture. The vegan butter can be any plan placed vegan butter, not nut butter.

• The berry mixture should be thickened well.

• If you don’t want to use oats add 2/3 cup of flour instead.

• Let the bars cool completely before slicing. You can put it in the fridge/freezer to set faster.

• These can stay in an airtight container for 4-6 days. Refrigerate if it’s too warm.

• The parchment helps lift it from the pan once baked.