CHOCOLATE OAT CRUMBLE BARS- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free

I love anything with a crumble on top: pies, cake, muffins, fruit and yes, bars…

Chocolate Oat Crumble Bars

There’s something about the buttery flavour and the soft yet crumbly texture that I just cannot resist. It’s not uncommon when I come across a treat with a crumble topping that I go straight for the crumble and forget about the rest. But not with these bars! No, these bars have the crumble as the crust AND as the topping- so there’s no reason not to devour the entire thing! Especially since these bars have a rich chocolate filling that’s paired with a gentle caramel custard. My mouth is watering just thinking about them!

Chocolate Oat Crumble Bars

Chocolate Oat Crumble Bars

Decadent crumble topped with rich chocolate, creamy caramel custard and topped with more crumble. 

Serves 18


Crust & Crumble:

  • 1 1/2 cup gluten-free oat flour
  • 1 1/2 cup gluten-free rolled oats
  • 1 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 6 tbsp coconut sugar (any granulated sugar will work)
  • 3/4 cup unsweetened applesauce
  • 6 tbsp almond butter


  • 1 cup dairy-free chocolate chips
  • 1/2 cup unsweetened non-dairy milk
  • 1 tbsp tapioca starch
  • 1/2 cup silken tofu (I used mori-nu)
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 1/2 tsp maple extract
  • 2 tbsp brown rice flour


  1. Pre-heat oven to 350 degrees and line 11×7 pan with parchment paper. 
  2. Combine all the crust ingredients and set 1/3 of the batter to the side (this will be the crumble topping) before pressing the batter into the lined baking pan.
  3. Bake for 10 minutes.
  4. While the crust is baking, combine all of the filling ingredients (except for the chocolate chips) in a blender and blend until smooth.
  5. Once the crust has baked for 10 minutes, remove it from the oven and sprinkle the crust evenly with the chocolate chips.
  6. Pour the caramel custard over top of the chocolate chips.
  7. Use the 1/3 of batter that was set aside and crumble it over top of the entire dish. Gently pat the crumble down so it bakes a bit into the bars.
  8. Bake for 20 more minutes, remove from heat and let cool completely before cutting and serving.

Chocolate Oat Crumble Bars

xoxo Erin

You May Also Like:

Apple Cranberry Crumble Blondies

          Apple Cranberry Crumble Bar

UPDATE! This recipe has been shared at Eco Kids Tuesday.


10 thoughts on “CHOCOLATE OAT CRUMBLE BARS- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free

  1. Pingback: DESSERT FREEDOM E-Book Review | Sift, Stir & Savour

  2. These look amazing! I’d love to make these ASAP but I have a couple questions…

    For the filling, do you think I could sub corn starch for the tapioca starch? And since I don’t need these to be totally gluten-free for my purposes, could I sub whole wheat flour for the brown rice flour?

    Also, how do you recommend storing these? In the fridge or just in a container?


    • Hi Melissa, you could absolutely substitute corn starch in equal amounts for the tapioca starch. I also think substituting whole wheat flour for the brown rice flour would work, however, I haven’t personally tried. I like to store mine in the fridge because I love chilled baked goods, but they would also be okay in a container on the counter for a couple days or so. I hope you enjoy them!

      • Thanks for the info! I have another quick question, though. You said to use an 11×7 inch pan, but I only have a 9×13. How much do you recommend adding to the recipe in order to fill the 9×13?

      • Hi Melissa, that’s a good question. I would guess adding a quarter more (ie. 1/4 cup –> 1/4 cup + 1 tbsp) of each of the ingredients would fill the pan well.

  3. Pingback: HOMEMADE BROWN RICE FLOUR- Vegan & Gluten-Free | Sift, Stir & Savour

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