These healthy blueberry crumble bars are the perfect summer snack or dessert that’s made from just a few simple ingredients! Naturally vegan and gluten free, these delicious treats are sure to please any crowd!
These blueberry crumble bars are officially my new favourite summer dessert bars! I always go crazy about blueberry season at the farmers markets every summer, so these are the perfect use for all those fresh blueberries! They are honestly so simple to make and don’t require any fancy kitchen equipment or food processors.
This healthy blueberry crumble recipe requires just a handful of simple, wholesome ingredients and is nothing short of delicious! To start, the fresh and juicy blueberry filling is sandwiched between two layers of delicious oatmeal dough. We then bake it all together in the oven and the result is basically ooey gooey blueberry heaven…in crumble bar form!!
INGREDIENTS IN THESE HEALTHY BLUEBERRY CRUMBLE BARS
Oats/Oat flour – The base and crumble topping are both made from oats/oat flour. This adds a healthy fibre and nutrient boost to this recipe. Be sure to use gluten free rolled oats for gluten free
Blueberries – feel free to use fresh or frozen blueberries for the blueberry filling. I prefer to use fresh in the summertime, but either will work!
Chia seeds – works seamlessly to create the best juicy filling
Almond Butter – natural, creamy almond butter is best! Feel free to sub any drippy nut butter. You could also use seed butter for nut free.
Pure Maple Syrup – I always 100% pure maple syrup for a slight added natural sweetness
Coconut oil – helps all our ingredients stick together and is also a great way to incorporate healthy fats into this recipe
Arrowroot starch/powder – the key to making that juicy blueberry filling thick and juicy! You can also substitute cornstarch if you do not have arrowroot powder.
- Preheat oven to 350F and line an 8×8 baking pan with parchment paper.
- Combine all crust/crumble ingredients in a mixing bowl.
- Press 3/4 of the mixture into your baking pan (press down firmly so the crust with hold together nicely). Bake for 10mins, then remove from oven to let cool slightly
- While crust is baking, add blueberries, arrowroot powder, maple syrup and lemon juice to a saucepan over medium heat. Once blueberries begin to soften, start to mash them with a fork. Reduce heat to a simmer and cook for another 5mins.
- Turn off heat and stir in chia seeds. Let sit 5mins to thicken.
- Pour blueberry filling over top of your crust layer and sprinkle your remaining crumb topping all over top.
- Bake for 20-25mins until filling is bubbly and top is lightly golden.
- Let cool completely before slicing into squares. Store leftovers in an airtight container in the fridge!