Blueberry Crumble Bars


Last Updated on August 31, 2020

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.

blueberry crumble bars

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!

blueberry crumble bars

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!

blueberry crumble bars

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


Prep time


Cooking time


Total time



– 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

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.


  • 1 cup 1 oat flour

  • 1 1/2 cups 1 1/2 rolled oats

  • 1/3 cup 1/3 softened coconut oil

  • 1/3 cup 1/3 pure maple syrup

  • 1 tbsp 1 lemon zest

  • 1 tsp 1 vanilla extract

  • Pinch of salt

  • 2 1/2 cups 2 1/2 blueberries

  • 1/4 cup 1/4 pure maple syrup

  • 2 tbsp 2 lemon juice

  • 1 tsp 1 vanilla extract

  • 1-2 tsp tapioca flour to thicken


  • 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?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Dianna Smith

    Have made these twice now and cannot get over how good they are, especially considering how easy they are to make. My very picky son and husband both LOVE these! Definitely adding it to the list of go-to blueberry snack recipes. Thank you!!!

  2. Very good and satisfying! Not too sweet so it is perfect for breakfast or a snack. WIll be trying with different fruits but blueberry is delicious.

    • So glad you enjoyed them, Kiki! I’ve had followers make them with strawberries and even apricots 🙂

  3. Can I use oil instead of coconut oil?

    • Butter or a butter substitute would work best! Any other oil wouldn’t work as well since the coconut oil is softened and not melted

  4. Haleigh Schanz

    SO good!! Made them with frozen blueberries so just added extra corn starch as recommended. Huge LDW hit and so easy to make!

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