Perfectly sweet blueberry pie bars topped with a delicious oat crumble. These easy vegan and gluten free blueberry bars taste just like blueberry pie and will be your new favorite summer treat!
Are you a blueberry lover? I ask because blueberry szn is upon us and I’m all about looking like that chick from Willy Wonka. Abra kindly just informed me that her name was Veruca Salt.
Anyway, a few weeks ago I went to the grocery store and found organic blueberries for $3/pint. I piled those cute little pint into my cart and jetted off, eager to make a batch of these greek yogurt blueberry scones, my blueberry power smoothie and latest and greatest pancake recipe (seriously a must try!).
Of course, my brain was still buzzing on what I could make next with blueberries. Blueberry pie? Too complicated. Blueberry salad? Sound delicious. Blueberry crumble? Maybeeee.
Finally, the winning idea hit: healthier blueberry bars with an oatmeal crumble! Sounds dreamy, right?
How to make the blueberry pie bars
Step 1: These blueberry pie bars are easy to make and require only a few ingredients: For the crust and crumble you’ll need rolled oats (gluten free, if desired), oat flour or regular flour, brown sugar or coconut sugar, cinnamon, baking soda, salt. You’ll mix these ingredients together in a bowl then stir in melted vegan butter or regular butter, vanilla extract and almond extract.
Press a little more than half of the mixture into an 8×8 inch pan lined with parchment paper, then set the rest of the crumble in the fridge for later.
Step 2: make your blueberry pie filling, which is naturally sweetened with pure maple syrup and blueberries. Place a medium pot over medium heat. Add in blueberries, maple syrup, almond extract, cornstarch (or arrowroot) and salt. Use a wooden spoon to press down and break down the blueberries just a bit. Bring to a boil, then reduce the heat and simmer until the filling thickens. Pour over the crust.
Step 3: Sprinkle the remaining crumble all over the top of the blueberries and then bake for 30-40 minutes until filling is bubbly and the oatmeal crumble is slightly golden brown. YUM.
Cool completely and then cut into bars!
These blueberry bars aren’t overly sweet or filling, which makes them perfect for a quick grab and go add on to breakfast or even a snack. The crumble is crunchy and full of delicious toasted oatmeal flavor.
Personally I think they taste like a Nutri-grain bar, which I loved to eat for breakfast growing up.
If you want to make these blueberry pie bars more decadent, I suggest drizzling a little melted white chocolate over the top or perhaps a nice lemon glaze (from this lemon cookie recipe). Either way, I know you’re going to LOVE them!
Other blueberry recipes you might like:
If you make these blueberry bars, please let me know by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! xo.
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- Serves: 12-16 bars
- Serving size: 1 bar (based on 16)
- Calories: 152
- Fat: 5.5g
- Saturated fat: 2.8g
- Carbohydrates: 26.8g
- Sugar: 11.4g
- Fiber: 1.9g
- Protein: 2.0g
- For the crust and crumble:
- 1 ½ cups gluten free oat flour (or sub all purpose flour)
- 1 cup old-fashioned rolled oats, gluten free if desired
- ½ cup packed brown sugar (or sub coconut sugar but you may not get the best 'crumble')
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons butter or vegan buttery stick, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- For the filling:
- 2 1/2 heaping cups fresh or frozen blueberries
- 3 tablespoons pure maple syrup
- 1 tablespoon cornstarch or arrowroot starch
- ⅛ teaspoon almond extract
- Optional to make the with a hint of lemon flavor: zest from 1 lemon
- Pinch of salt
- Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
- Make the base + topping: In a large bowl, use a fork to mix together the oat flour, oats, coconut sugar, cinnamon, baking soda and salt. Add in melted butter, vanilla extract and almond extract and stir until a nice crumble forms and dough begins to clump together. Place 1 3/4 cups of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture will be used for the topping). Use your hands to evenly press the dough to the bottom of the pan.
- Next make your blueberry pie filling: place a medium pot over medium heat. Add in blueberries, maple syrup, almond extract, cornstarch (or arrowroot) and salt. Use a wooden spoon to press down and break down the blueberries just a bit. Bring to a boil, then reduce heat and cook for 3-5 more minutes until mixture is thickened up and nicely coats the back of a spoon. Pour mixture over the crust and use a spoon to evenly spread.
- Take the remaining topping out of the fridge. By now there should be some nice crumbles that have clumped together. Sprinkle the topping over the blueberry filling. Bake for 30 minutes or until filling is bubbly and topping is golden. Allow bars to cool completely on a wire rack before transferring to the fridge to chill. Bars are delicious served at room temperature or straight out of the fridge. Use a sharp knife to cut into 16 bars before serving.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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