Blueberry Crumble Bars

Introducing a healthier spin on the classic blueberry crumble bars! These gluten-free blueberry bars are loaded with a fresh blueberry filling and a fiber-filled oat crumble. They’re so easy to whip up, and make for the perfect weekly meal prep.

I’ve been on a berry kick these last few weeks, but always find myself with an extra container of berries towards the end of the week, right before we head to family for the weekend. I’ve been experimenting with more breakfast bars, and decided to play around with a blueberry bar since it was one of my favorites growing up!

These bars were such a hit! I’ve made at least 3 batches so far. One thing I love about them is that they require just one bowl- no mixer involved!  These bars are not overly sweet, which makes them a great option for a snack, breakfast or even dessert!

The crumble and crust are both from the same mixture, so there are only two quick steps to these bars. You’ll need a few simple ingredients, and you’ve got yourself a delicious, fruity oatmeal bar!

Ingredients you’ll need for these blueberry crumble bars

• Blueberries- I used fresh, but I think frozen will work as well since you’ll be cooking the blueberries on the stove top first
• Rolled Oats
• Oat flour
• Coconut oil
• Pure maple syrup
• Vanilla extract
• Lemons
• Tapioca flour to help thicken the blueberry mixture. You can swap arrowroot starch or cornstarch to keep them gluten-free, or regular flour if needed!

You start by mixing the crumble ingredients in a bowl, flattening half into a crust, and baking it while you cook the blueberry filling. I let the blueberries cook down on the stove with the sweetener, lemon juice, and tapioca flour, then pour it over the crust with the remaining crumble and bake it until golden brown.

You may see some recipes that bake the blueberries directly in the oven, and skip cooking them down on the stove. I prefer them less chunky, so I love this method!

You guys are going to love these gluten-free blueberry crumble bars. They’re kid friendly too, which is always a win! They’re the perfect recipe for those extra berries you have lying around.

Other breakfast bars you may love:

Chocolate Chunk Banana Bars

Carrot Cake Oatmeal Bars

Blueberry Crumble Bars

5 from 6 votes

Course: Breakfast

Servings

9

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

NOTES:
– I have only made these with fresh blueberries, but frozen berries should work well too. You may need to add a little extra tapioca flour if the mixture is too runny.
– Tapioca flour can be substituted with cornstarch or arrowroot to keep them gluten-free, otherwise regular flour works

FREEZING INSTRUCTIONS
If you want to freeze these, they will be good for up to 3 months in an air tight container. Let them defrost in the fridge overnight, or at room temp for an hour.

Ingredients

• CRUST AND CRUMBLE

• 1 cup oat flour

• 1 1/2 cups rolled oats

• 1/3 cup softened coconut oil

• 1/3 cup pure maple syrup

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• Pinch of salt

• FILLING

• 2 1/2 cups blueberries

• 1/4 cup pure maple syrup

• 2 tbsp lemon juice

• 1 tsp vanilla extract

• 1-2 tsp tapioca flour to thicken

Directions

• Preheat the oven to 350°F.
• In a large bowl, combine all the crust ingredients. Mix until well incorporated. It should be slightly crumbly.
• In a parchment lined 8 x 8 or 9 x 5 baking dish, press down ⅔ of the oat mixture to create the crust. Reserve the rest for the crumble.
• Bake the crust for 10 minutes while you prep the filling. Once done, remove from oven and set aside until filling mixture is ready.
• In a medium saucepan, pour in the blueberries over medium heat. Bring to a boil, stirring every few minutes.
• Once the berries start to bubble, lower the heat and mix in the lemon juice and maple syrup.
• Using a spatula or wooden spoon, gently mash the berries. You can leave some berries whole or in pieces if desired.
• Let simmer for 10-15 minutes, stirring occasionally.
• Add the vanilla extract and tapioca flour to the blueberries, starting with a tsp at a time. Let the mixture simmer for another 5 minutes until thick.
• Pour the filling on top of the baked crust. Crumble the rest of the oat mixture over the filling.
• Bake for an additional 20-25 minutes, until the crumble is golden.
• Let cool for 10 minutes before slicing into bars.
• Keep stored in refrigerator for up to two weeks.

Did you make this recipe?

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