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.
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.