Low Sodium Vegan Raspberry Coconut Crumble Bars

Total time2 hr

Prep time20 min

Cook time40 min

Low Sodium Vegan Raspberry Coconut Crumble Bars

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

16 servings

For the crust and crumble

1 ½ cups rolled oats
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats Bobs Red Mill Rolled Oats Organic Old Fashioned - 16 Oz Bobs Red Mill Rolled Oats Gluten Free Organic Extra Thick - 32 Oz One Degree Organic Foods Gluten Free Sprouted Rolled Oats - 24 Oz Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz
See all
1 cup all-purpose flour
½ cup unsweetened shredded coconut flakes
½ cup organic cane sugar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup vegan butter, melted and slightly cooled
1 tsp vanilla extract

For the raspberry filling

2 cups fresh or frozen raspberries
3 tbsp organic cane sugar
1 tbsp cornstarch
1 tbsp lemon juice

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting the bars out later.
2
In a large mixing bowl, stir together the rolled oats, flour, coconut flakes, 1/2 cup organic cane sugar, and salt until evenly combined. Pour in the melted vegan butter and vanilla extract, then mix with a fork until the mixture clumps together and no dry streaks remain.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!