Sunbutter Berry Bars


You guys! These bars are freaking delicious! I wanted to bake our new neighbors something and do the neighbor-ly thing when you move into a new place and go introduce yourselves and offer some kind of piece offering. I ended up eating the whole pan over 3 days and no bars made it into the hands of neighbors. So, round two will be coming shortly.


- 2 1/2 cups all-purpose gluten-free blend flour

- 1 1/2 cups gluten-free rolled oats

- 2/3 cups coconut sugar

- 3/4 cup melted butter

- 1 teaspoon vanilla extract

- 1/2 teaspoon cinnamon

- pinch of fine sea salt

- 1/2 cup creamy SunButter (or nut butter of choice) 

- 4 cups frozen berry blend- partially thawed

- 1 tablespoon lemon juice

- 1/3 cup coconut sugar

- 1 tablespoon gluten-free flour


Preheat oven to 325°. Lightly spray 13×9 inch glass baking dish with nonstick spray or run with a little melted coconut oil. 

In a large bowl, combine flour, oats, coconut sugar, melted butter, vanilla extract, cinnamon & salt. This will resemble a cobbler top coat). Press half of the flour mixture into baking dish. 

Melt SunButter then pour on top of flour/oat base.  Gently spread to cover corner to corner. (Feel free to add a little more SunButter if desired, 3/4 cup makes it stand out even more). 

Combine partially thawed berries, lemon juice, coconut sugar, flour. Spoon evenly over SunButter layer. Crumble remaining flour/oat mix over berries and gently press down. 

Bake 45-50 minute, until top is light brown and fruit is bubbling.  Cool completely and cut into 16 bars. 

Serve warm or cooled. Keep refrigerated for up to one week.

*Recipe from

foodKristin Griffith