Blueberry Oat Crumble Bars
Easy gluten-free blueberry bars with almond flour crust, juicy blueberry filling, and crumbly oat topping. Perfect for breakfast, snacks, or dessert.
Ingredients
- Crust Ingredients:
- 1 cup almond flour
- 1½ cups oats old-fashioned rolled oats
- 1 teaspoon baking powder
- ½ cup maple syrup
- ¼ cup coconut oil melted
- ½ teaspoon vanilla extract
- 1 dash salt
- Filling Ingredients:
- 2 cups blueberries fresh or frozen
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice fresh squeezed
- ⅓ cup coconut sugar
- ½ teaspoon vanilla extract
- 3 tablespoons cornstarch
Instructions
- Preheat oven to 375°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease with coconut oil.
- In a large mixing bowl, combine almond flour, oats, baking powder, and salt. In a separate bowl, whisk together melted coconut oil, maple syrup, and vanilla. Pour wet ingredients over dry ingredients and mix until well combined.
- Reserve ¾ cup of the oat mixture for topping. Press remaining mixture firmly into prepared pan to create an even, compact base layer.
- In a medium saucepan, combine blueberries, lemon zest, lemon juice, coconut sugar, and vanilla. Cook over medium heat for 3-4 minutes, gently mashing about half the berries with a potato masher.
- Sprinkle cornstarch over berry mixture and stir constantly for 1 minute until thickened. Remove from heat immediately.
- Spread warm blueberry filling evenly over crust. Sprinkle reserved oat mixture on top, covering as much surface as possible.
- Bake for 30-35 minutes, until top is golden brown and filling is bubbling around edges.
- Cool completely in pan for at least 2 hours before cutting into squares.
Notes
Storage: Store covered in refrigerator for up to 6 days. Can freeze for up to 3 months.
Substitutions: Can replace almond flour with oat flour for nut-free version. Don't substitute maple syrup in crust with granulated sugar as it won't bind properly.
Make-ahead tip: These bars taste even better the next day as flavors meld together.
Cutting tip: Use a sharp knife and wipe clean between cuts for neat squares.
Frozen berries: No need to thaw frozen blueberries - add directly to pan.
Substitutions: Can replace almond flour with oat flour for nut-free version. Don't substitute maple syrup in crust with granulated sugar as it won't bind properly.
Make-ahead tip: These bars taste even better the next day as flavors meld together.
Cutting tip: Use a sharp knife and wipe clean between cuts for neat squares.
Frozen berries: No need to thaw frozen blueberries - add directly to pan.
