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Healthy blueberry crumble bars topped with oatmeal crisp and stacked on top of each other. Easy vegan and gluten free blueberry pie bars.

Healthy Blueberry Crumble Bars

Healthy blueberry crumble bars made with simple ingredients and topped with a delicious crumbly oat crisp. These easy vegan, dairy-free, and gluten-free blueberry bars taste like blueberry pie and will be your new favorite snack and treat for spring and summer.
5 from 24 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Serving 12 bars

Ingredients
 

Base:

  • 1 cup of oat flour, see notes*
  • ½ cup almond flour
  • 1 tsp vanilla
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup

Filling:

  • 2 ½ cup fresh blueberries **
  • 3 Tbsp coconut sugar
  • 1 tsp tapioca starch ***
  • 1 Tbsp lemon juice

Topping:

  • ⅔ cup rolled oats
  • 2 Tbsp almond flour
  • ¼ cup pecans or walnuts, finely chopped
  • 1 tsp ground cinnamon
  • ⅓ cup pure maple syrup
  • 2 Tbsp coconut oil, melted

Instructions

  • Preheat your oven to 350 F and line an 8x8-inch baking tin with parchment paper.
  • Prepare the base: In a mixing bowl, combine the base ingredients. If you are making your own oat flour with rolled oats, see instructions in NOTES. Once combined, press the mixture in an even layer on the bottom of the lined pan. Set to the side.
  • Prepare the filling: In another mixing bowl, toss the blueberries with coconut sugar, tapioca starch, and lemon juice. Pour on top of the base and use a spoon to spread evenly.
  • Prepare the topping: In a separate bowl, mix rolled oats, almond flour, pecans, cinnamon, and salt until well combined. Pour maple syrup and melted coconut oil on top and mix using your hands. It should be crumbly and sand-like.
  • Sprinkle oat mixture evenly on top of the blueberries.
  • Bake for 35 - 45 minutes, until filling is bubbly and topping is golden. 
  • Place the pan on a wire rack to cool completely, and enjoy!

Notes

* Make your own oat flour or use store-bought. To make 1 cup oat flour, blend 1.5 cups rolled oats at high speed in a blender or food processor until fine flour texture.
** Frozen blueberries should work as well.
*** Can substitute tapioca starch with corn starch.

Nutrition

Calories: 192kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 107mg | Potassium: 115mg | Fiber: 3g | Sugar: 15g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
Course Dessert
Cuisine American, Healthy
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!