Vegan Blueberry Crumble Bars
These delicious vegan and gluten-free blueberry crumble bars are easy to make with just a few ingredients for the perfect summer dessert!
Made with fresh, juicy blueberries and a crumbly oat topping, these bars are the perfect balance of sweet and tart.
You’ll need just 8 simple ingredients so they’re a breeze to whip up and though they’re naturally sweetened, vegan and gluten-free, they’re so yummy you’d never guess it!
They can even be served warm with a scoop of vanilla ice cream to an extra delicious treat. Bring them along to your next get-together, BBQ or picnic and they’re sure to be a bit!
Let’s go over what ingredients you’ll need, substitutions, how to make them, as well as tips and tricks for success.
When you’re ready to make them, scroll to the end to find the complete recipe card.
And if you love crisps and crumbles, consider making these apple crumble bars, strawberry oatmeal bars, strawberry rhubarb crisp and apple cranberry crisp next!
The complete list of ingredients with measurements can be found in the recipe card at the end of the post.
- Almond Flour: Fine almond flour works best but you can make almond meal at home if you don’t have almond flour available. Use a blender or food processor to blend blanched almonds as fine as you can until you have 3/4 cup or 100 g of flour. If you have extra almond flour, you can use it in these zucchini brownies, oatmeal cookies or peanut butter cookies.
- Oat Flour: Use store-bought or blend your own by processing rolled oats in a food processor or blender, getting it as fine as you can. If you make extra oat flour, you can use it in these oat flour brownies, pancakes or avocado brownies.
- Rolled oats: Rolled oats, large flake oats or old-fashioned oats work.
- Butter or Oil: Use melted vegan butter such as Earth Balance, or melted coconut oil. If you purchase plant-based butter, you can also use it in these oatmeal cookie bars, coconut oatmeal cookies or pecan snowball cookies.
- Maple Syrup: If needed, this can be substituted with agave syrup.
- Blueberries: Use fresh blueberries, raspberries, black berries, cherries or any mixture of berries.
- Cornstarch: Needed to thicken the filling. Arrowroot powder also works.
Before You Start: Spray an 8 or 9 inch square baking dish with a light coating of non-stick cooking spray or line with parchment paper and set aside. Preheat the oven to 350 F.
While it’s not required to use parchment paper, it makes it easier to remove the bras from the pan.
If you’re not using parchment paper, just be sure to give the pan a light greasing with non-stick cooking spray or oil.
Step 1: Combine Flours
Combine the almond flour and oat flour in a large bowl and mix well.
Step 2: Add Wet Ingredients
Add the butter, maple syrup and vanilla and stir well to combine into a uniform batter.
Step 3: Add Oats
Add the oats and mix well to combine.
Step 4: Mix Blueberries with Cornstarch
In a separate bowl, gently mix the blueberries, sugar (if using) and cornstarch until all the blueberries are coated.
Step 5: Assemble Bars & Bake
Add 1/2 of the crumble mixture to the baking dish, firmly pressing it down.
Top with the blueberries then add the rest of the crumble on top.
Once they’ve cooled, lift from the pan, slice and enjoy!
Bake the bars for 35-40 minutes until the top is golden brown and let cool completely in the pan before slicing. Don’t skip the cooling as it’s needed for the bars to hold together properly.
Yes. You can use any fresh berry or chopped stone fruit in this recipe.
For sure. This is a great make-ahead dessert. Bake the crumble bars then let them cool. Cover well in the pan and store at room temperature for up to 3 days or in the fridge for up to 1 week.
I have not tested this particular oat crumble recipe with other flours but you can easily pair the blueberry filling with one of these instead:
• crumble made with all-purpose flour
• crumble made with whole wheat flour
• crumble made with gluten-free flour
How to Store
- Let cool completely before slicing and storing. This is important so they firm up properly.
- Room Temperature: Store in an airtight container for 3 days.
- Fridge: Store in a sealed container for up to 1 week.
- Freezer: Can be frozen but the texture will change. Freeze in a sealed container or freezer-safe bag for up to 3 months. Thaw at room temperature or in the fridge before enjoying cold or warmed in the oven.
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Blueberry Crumble Bars
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 12
- Category: Dessert
- Cuisine: American
- Diet: Vegan
Delicious, sweet and tart blueberry crumble bars that are completely gluten-free and dairy-free. These lovely bars make the perfect summer dessert when fresh berries are in season. Feel free to switch it up and try fresh raspberries or blackberries instead of blueberries.
For the Crumble
- 3/4 cup almond flour (100 g)
- 1 1/4 cup oat flour (150 g)
- 1/2 cup vegan butter or coconut oil, melted (100 mL)
- 1/3 cup + 1 tbsp maple syrup (100 mL)
- 1 tsp vanilla extract (10 mL)
- 3/4 cup rolled oats (80 g)
For the Filling
- 3 cups fresh blueberries (450 g)
- 1 tbsp cornstarch (7.5 g)
- 2 tbsp brown sugar or maple syrup (30 g, optional for added sweetness)
- Preheat the oven to 350 F (170 C). Spray a 9×9-inch baking dish with a light coating of non-stick cooking spray and set aside.
- Combine the almond flour and oat flour in a large mixing bowl and mix well. Add in the vegan butter, maple syrup and vanilla extract and mix well into a uniform batter.
- Add in the oats and mix again to distribute throughout.
- In a separate bowl, mix together cornstarch, blueberries and sugar, if using. Toss to evenly coat the blueberries.
- Press 1/2 of the crust mixture evenly and firmly into the prepared baking dish.
- Spread coated blueberries evenly over crust in the baking dish.
- Sprinkle the remaining oat mixture over the blueberries.
- Bake for 35-40 minutes to bake or until the top is golden brown..
- After they bake, let them cool completely before slicing into squares.
You can swap for any other fresh berries or use a mixture of berries.
Make sure to let the bars cool completely before slicing into squares.
Make your own oat flour by blending 150 g rolled oats in a food processor or blender until they resemble a fine flour consistency.
Store at room temperature for 3 days in a sealed container, in the fridge for up to 1 week or freezer in a sealed container or freezer-safe bag for up to 3 months.
- Serving Size: 1 bar
- Calories: 153
- Sodium: 112 mg
- Fat: 8 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
Keywords: vegan blueberry crumble bars, gluten-free blueberry crumble bars
Yum!! And vegan!
This is so delicious. I’ve made it twice now. Very easy and also very good with a bit of coconut yoghurt on top!
I’m so glad you enjoy them! Thanks for letting me know!
Loved this simple recipe. As we are in Winter down under I used thawed frozen blackberries instead and it turned out really well. It’s my new favorite go to vegan slice. And guests don’t even need to know it’s vegan! Thanks Deryn.
This crumble was a huge hit with the entire family—my children came back for seconds, which I was okay with because it doesn’t have an ounce of refined sugar. It was simple to make and will be going into our family book of staple recipes. Thanks Deryn!
Amazing, Meg! I’m so happy everyone loved it and it’s making it on to the staples list. Thanks for letting me know!
Can you swap out another flour if you don’t have oat flour?
I haven’t tested these with any other flour but my best guess would be rice flour or a 1:1 gluten-free baking flour. You can also just make your own oat flour using a blender or food processor. Thanks!