These mixed berry streusel bars are made with wholesome ingredients like oats, nut butter, and pure maple syrup. The crust and crumble topping are made from the same mixture so there’s less bowls to clean! And the lemon glaze takes them up a notch!
This week I’m taking full advantage of what this season has to offer— fresh berries. The stores are now filled with everything from strawberries, raspberries, blueberries, and more. It’s the best time of year, aside from Thanksgiving of course (the food!)
What I love the most about this recipe is that the crust and the crumble topping are made from the same dough— talk about convenient.
These Mixed Berry Streusel Bars:
- Are filled with a fresh homemade berry jam
- Go from a mixing bowl to the oven pretty quick
- Taste delicious with or without the lemon glaze
- Are very easy to slice, serve, eat, and freeze for later
Ingredients You Need for Mixed Berry Streusel Bars:
Don’t worry, you don’t need a fully stocked pantry to make these bars. Thank goodness. In fact, I’d bet that you have most, if not all, the ingredients on hand!
- Oats: Oats are the base of this recipe.
- Nut Butter: The nut butter helps bid the ingredients together. Any kind and flavor work so use what you love!
- Maple Syrup & Honey: Adds sweetness.
- Coconut Oil: Helps bind the crust/crumble together.
- Egg: An egg binds the crust/crumble ingredients together.
- Water & Cornstarch: Helps thicken the fruit mixture.
- Berries: You can use any combination of fresh or frozen berries.
- Lemon Zest: This adds flavor and brightness to the berry filling.
- Salt, Cinnamon, & Vanilla: All 3 add flavor.
Crust & Crumble Topping
This crust and crumble topping is so convenient because they come from the same dough, which means the same bowl! All the ingredients are added into one bowl and then 3/4 cup of the mixture is reserved for the topping.
Let’s Talk About the Mixed Berry Filling
Making the filling is incredibly simple and it can be used over pancakes too! You’ll add the berries, maple syrup, honey, and lemon zest to a small saucepan over medium heat. Bring it to a boil, stir well, add the cornstarch mixture and set aside to let it cool and thicken.
It’s tempting to eat it by the spoonful.
Don’t Forget About the Lemon Glaze
While the bars are delicious with or without the lemon glaze, there’s no reason to leave it out. It kicks these bars into high gear. Made from lemon juice and powdered sugar, this 2 ingredient icing couldn’t be easier. Simply whisk together and then drizzle over the cooled bars.
I’m not kidding when I say that you are going to go nuts over these mixed berry streusel bars.
These are a wonderful dessert for the warmer weather. They’re something that everyone is guaranteed to love and you can easily double the recipe to make a larger batch to feed for a party (when we can have them!)
Mixed Berry Streusel Bars
Mixed Berry Filling
- 3 Tablespoons cornstarch
- 3 Tablespoons warm water
- 2 and 1/4 cup mixed berries
- 1/4 cup pure maple syrup
- 1 Tablespoon honey
- 2 Tablespoons lemon zest
Oatmeal Base & Topping
- 2 and 1/2 cups quick oats
- 1 teaspoon ground cinnamon
- 1 and 1/4 cups almond or cashew butter, slightly warm
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- 1/3 cup sliced or slivered almonds
- 1/2 cup powdered sugar
- 1 Tablespoon lemon juice
- 3 Tablespoons milk
- Make the mixed berry filling: Mix the cornstarch with the warm water until the cornstarch has dissolved and no clumps remain. Set aside. Combine the berries, maple syrup, honey, and lemon zest together in a small saucepan over medium heat. Bring to a boil— stir well. Remove from the heat and stir in the cornstarch/water mixture. Whisk until no clumps remain. Set aside to thicken and cool completely.
- Preheat the oven to 350°F. Line a 9×9 baking pan with aluminum foil or parchment paper with enough overhang on the sides to easy removal. Set aside.
- Make the oatmeal base and topping: In a large bowl, combine the oats, cinnamon, nut butter, maple syrup, coconut oil, egg, and vanilla extract. Stir together until all of the oats are thoroughly moistened. The mixture will be wet looking. Reserve 3/4 cup of the oatmeal mixture. Press the remaining oatmeal mixture into the prepared baking pan. Be sure to press down firmly and make sure it's as even as you can get it. Spread the mixed berry filling on top.
- To the reserved 3/4 cup oatmeal mixture, add the almonds. Crumble this mixture over the filling, using the back of a spatula, press the topping firmly down into the filling. You want it to stick to the filling.
- Bake for 25-30 minutes until the topping is lightly browned. Allow to cool completely before removing from the pan and cutting into squares.
- Make the lemon glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk. Drizzle over the bars.
- The bars stay fresh covered tightly at room temperature for 3 days or in the refrigerator for up to 5 days.
- Make Ahead Instructions: The bars stay fresh covered tightly at room temperature for 3 days or in the refrigerator for up to 5 days. The bars can be frozen for up to 3 months. Thaw overnight in the refrigerator.
- Oats: If you don’t have quick oats handy, you can make them from old-fashioned oats. Pulse the oats in a blender a few times and that’s quick oats! Be sure to use certified gluten-free oats if needing to be gluten-free.
- Nut Butter: I prefer a more mild nut butter such as cashew or almond butter, but feel free to use what you have.
- Berries: Any combination of berries work. I typically always have blueberries, raspberries, and strawberries in the refrigerator.
- Milk: Any milk fat % can work for this.