Vegan Berry Shortbread Bars

A buttery, crisp shortbread with superfood berry topping. With high protein and heaps of fiber, our brunch-perfect vegan berry shortbread is as healthy as shortbread can get.   If your kids are looking for a great lunchbox dessert, this berry bombshell is for you! 

 Jump to the Berry Shortbread Bars Grocery List

 Jump to the Vegan Berry Shortbread Bars Nutritional Information

Berry Shortbread Bars Recipe

Prep

• Prep time: 15 minutes
• Cook time: 50 minutes, divided; add 10 additional minutes if using frozen fruit.
• Serves: 12
• Suggested equipment: mixing bowl and a 9x12 pan or 12 serving muffin tin 

Ingredients

Shortbread: 

• 2 cups oat flour
• 1 ½ cups quick-cooking oatmeal
• 1 ½ cups rolled oats
• ½ cup chopped pecans
• ½ tsp salt
• 1 cube (1/2 cup) Earth Balance cut into small cubes (or your preferred butter substitute)
• ½ cup coconut oil
• ¼ cup brown rice syrup
• ¼ cup maple syrup

Berries:

• 3 ½ cups mixed berries (Chop strawberries to blueberry size if using them. We like half raspberries and half blueberries.)
• ¼ cup maple syrup
• 1 tsp vanilla
• ¼ cup masa harina, or cornflour

Instructions

1. Preheat oven to 375 F. 
2. Stir all dry ingredients in a large bowl. Add butter substitute and coconut oil. You can use a pastry cutter to mix, but I prefer a hand. Mix until the butter and oil are combined thoroughly and the batter is crumbly. 
3. Add the rice syrup and maple syrup. Mix until combined (again, I use my hand). Reserve 1/3 of the batter. 
4. If using a 9x12" pan, press and smooth all the remaining batter into the bottom and bake for 20 minutes. If using muffin tins, press ½" of batter into each muffin tin cup, or into a muffin tin paper liner and bake for 15 minutes. Edges will be slightly browned. Remove from heat. 
5. While the shortbread is baking, mix all ingredients of the berry mixture in a bowl. Spread evenly over the shortbread. Crumble bits of the reserved batter over the berries.
6. Bake for 30 minutes if using a 9x12' pan and 20 minutes if using a muffin tin. Add 5-10 minutes if you used frozen berries. It's done cooking when the berries start to bubble. 

Serve hot or at room temperature. 

Chef's Notes 

This Berry Shortbread is not overly sweet. It’s wonderful as a breakfast, brunch or dessert. If made with paper liners in a muffin tin, they’re great in a kid’s lunch box.

**Scroll down for your vegan grocery list and nutritional analysis of Berry Shortbread Bars.**

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Written by Your Vegan Family 

Stacy and Markus live an adventurous vegan lifestyle and write articles about their experiences cooking global vegan cuisine, creating businesses, raising vegan kids, and traveling through more than 65 countries. They earned degrees in molecular biology and acupuncture, consulted over decades for healthcare companies and individuals, created businesses in Asian medicine and cultural immersion, and taught yoga in myriad venues.

We’ve learned a lot from eating a plant-based diet for 25 years and are eager to share more with you. Learn more on our About Us page.

Vegan Berry Shortbread Bars grocery list: 

• mixed berries
• oat flour
• quick-cooking oatmeal
• rolled oats
• masa harina (corn flour)
• salt
• coconut oil
• brown rice syrup
• maple syrup 
• maple syrup
• vanilla
• pecans
• Earth Balance butter (or preferred butter substitute)

Nutritional Analysis

The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for a professional nutritionist’s advice. Because the nutritional calculator did not have brown rice syrup in its database, we used honey as a replacement. Their nutritional value is similar. 

Percentages are based on a 2,000 calorie daily diet for an adult. 

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