Okanagan Cherry Oat Bars

Vegan & gluten-free bars for any time of day!


Okanagan Cherry Oat Bars

Makes 24 bars


  • 8 cups FILLING: Cherries - pitted & halved
  • 1/4 cup Sugar
  • 1/4 cup + 3 tbsp Water - divided
  • 3 Tbsp Corn starch
  • 1 cup TOPPING: Old fashioned oats
  • 3/4 cup Almonds - sliced
  • 3/4 cup Coconut - unsweetened, shredded
  • 1/4 cup Brown sugar
  • 1/4 cup + 2 Tbsp Butter (or vegan butter, coconut oil)
  • 1/4 cup Oat flour
  • 1/4 tsp Almond extract
  • just a pinch Salt
  • 1 cup BASE: Coconut - unsweetened, shredded
  • 3 cups Large flake oats
  • 1/2 cup Oat flour
  • 2/3 cup Butter - melted (vegan butter, coconut oil)
  • 1/2 cup Brown sugar
  • 1 tsp Almond extract
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Sea salt
  • 1/4 cup Honey (or maple syrup, brown rice syrup)

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  • STEP 1

    Combine the cherries, sugar and ¼ cup of water in a medium pot and bring to a simmer. Cook, stirring occasionally, until the cherries have softened, about 15 minutes.

  • STEP 2

    Mix the corn starch and water in a small glass and slowly pour it into the cherries, stirring constantly. Cook for an additional 1-2 minutes and remove from the heat. 

  • STEP 3

    Preheat the oven to 350F and line a greased 9x13" pan with parchment paper.


  • STEP 4

    Prepare the topping by combining all of the ingredients together in a medium bowl and stirring to combine. Set aside.

  • STEP 5

    Place all of the base ingredients in a food processor and process until the mixture sticks together, about 30-40 seconds.

  • STEP 6

    Press the mixture in the bottom of the prepared pan to form an even, packed layer: I use the bottom of a flat glass to do this.

  • STEP 7

    Bake the base for 8 minutes and remove from the oven.

  • STEP 8

    Pour the cherries on top of the base and smooth to even. Sprinkle the prepared topping evenly on top of the base and bake until the top is lightly browned, approximately 35-45 minutes. Remove from the oven and cool completely.  Best if refrigerated before cutting.