Blueberry Pie Bars with Oatmeal Crumble

Today I’m here to celebrating Women’s History Month with Empower Through Flour Girl Up Campaign & female chefs across the country by rocking the color purple with these incredible blueberry pie bars.

I’m so freakin’ excited to be part of this campaign that’s empowering girls across the globe. Girl Up Campaign was founded by the United Nations in 2010 and creates leadership development programs for the next generation of girls to be a voice for gender equality and social change.

So how can you help? Join the movement and donate to Girl Up here or by texting ‘Girl’ to 707070, and of course make these delicious bars! Head to the blog to get the recipe + learn more on how to donate to a great cause!

blueberry pie bars laid out on a white surface with blueberries all around

Blueberry season

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?

Ingredients in these easy blueberry pie bars

These blueberry bars uses super simple ingredients and comes together in just 15 minutes or so and only take about 30 minutes to bake. To make this recipe, you’ll need:

  • gluten free oat flour: or you can sub regular flour!
  • gluten free rolled oats: do not use steel cut oats in this recipe
  • brown sugar (or coconut sugar): I prefer brown sugar to help these bars stay true to flavor and texture.
  • cinnamon: for that pie flavor
  • baking soda & salt
  • butter or vegan butter: this helps the crumble clump together and turn a delicious golden color
  • vanilla & almond extract: for delicious flavor
  • blueberries: feel free to use fresh or frozen in this recipe!
  • pure maple syrup: for a little extra natural sweetness
  • cornstarch or arrowroot starch: to perfectly thicken the blueberry filling

blueberry bars on a surface with a bite taken out of the middle bar

How to make blueberry pie bars

  1. Step 1: First, you’ll mix the oats, oat flour, brown sugar, cinnamon, baking soda & salt 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.
  2. 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.
  3. 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.

hand pressing the crust into the pan for blueberry pie bars

How to make your own oat flour

You can easily make your own gluten free oat flour by simply placing gluten free oats into a blender and blending/pulsing until they’re smooth and resemble a fine flour. This is probably the cheapest option. Always measure the oat flour after you blend to ensure the proper amount called for in the recipe.

How to store blueberry bars

  1. In the fridge: I recommend storing these bars covered in the refrigerator for up to 1 week.
  2. In the freezer: yes, these blueberry pie bars are freezer-friendly! Once they’re complete cooled, simply place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit in the fridge before eating.

blueberry filling being poured on top of crust for blueberry pie 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 oatmeal 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!

three blueberry pie bars stacked on top one another on a plate

Other blueberry recipes you might like:

Healthy Blueberry Oatmeal Muffins (gluten free & dairy free)

Maple Blueberry Turkey Sausage Breakfast Patties

Good Morning Healthy Blueberry Zucchini Muffins

Peanut Butter Blueberry Overnight Oats

Paleo Lemon Blueberry Bread

See how to make the blueberry bars:

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.

Blueberry Pie Bars with Oatmeal Crumble (vegan and gluten free!)

Perfectly sweet healthy 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 treat for spring and summer!

  • For the crust and crumble:
  • 1 ½
    gluten free oat flour (or sub all purpose flour)
  • 1
    old-fashioned rolled oats, gluten free if desired
  • ½
    packed brown sugar (or sub coconut sugar but you may not get the best ‘crumble’)
  • ½
    ground cinnamon
  • ¼
    baking soda
  • ¼
  • 8
    butter or vegan buttery stick, melted
  • 1
    vanilla extract
  • ¼
    almond extract
  • For the filling:
  • 2 1/2
    heaping cups fresh or frozen blueberries
  • 3
    pure maple syrup
  • 1
    cornstarch or arrowroot starch

  • teaspoon
    almond extract
  • Optional to make the with a hint of lemon flavor: zest from 1 lemon
  • Pinch
    of salt
  1. Preheat oven to 350 degrees F. Line an 8×8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.

  2. 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. 

  3. 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.

  4. 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. 

  5. 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. 

  6. Pour mixture over the crust and use a spoon to evenly spread.

  7. 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. 

  8. Bake for 30 minutes or until filling is bubbly and topping is golden. 

  9. 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.

To store these blueberry pie bars: the bars are delicious served at room temperature or straight out of the fridge. I recommend storing in the fridge for optimal freshness.


Servings: 16 bars

Serving size: 1 bar (based on 16)

Calories: 152kcal

Fat: 5.5g

Saturated fat: 2.8g

Carbohydrates: 26.8g

Fiber: 1.9g

Sugar: 11.4g

Protein: 2g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eats

Original Source Link

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