Vegan Blueberry Crumble Bars

Introduction

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!

Ingredient Notes

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.

In a separate bowl, gently mix the blueberries, sugar (if using) and cornstarch until all the blueberries are coated.

Recipe FAQs

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.