These vegan and gluten-free blueberry crumble bars are sweet enough to be dessert but healthy enough for breakfast or a snack. They have a sweet juicy blueberry center surrounded by the perfect crumbly crust. These bars are easy to make and refined sugar-free. They can be made with fresh blueberries when in season or frozen blueberries year-round!
Vegan Gluten-Free Blueberry Crumble Bars
These irresistible vegan and gluten-free blueberry crumble bars are filled with a naturally sweetened blueberry filling that is so juicy, tart, fresh and satisfying. They are made with nutritious ingredients and are entirely plant-based. The blueberry bars are lightly sweetened with only maple syrup making them refined sugar-free. They are also full of whole grains from the oats and plant-based protein from the almond flour. The crust has a buttery taste even though it doesn’t contain any butter. It is the perfect crumbly contrast for the tangy fruity center.
I love these blueberry bars for breakfast, brunch, snacking or dessert. I somehow find ways to enjoy them whenever!
How to Make Vegan Gluten-Free Blueberry Crumble Bars
Ready to bake? Here’s what you need to do:
These blueberry crumble bars come together so quickly and they don’t require any fancy equipment. You simply stir together the crumble ingredients (almond flour, oats, baking soda, salt, coconut oil, maple syrup and vanilla extract). Then, press 2/3 of that mixture into a baking pan. On the stovetop you warm and mash the blueberries and stir in maple syrup, arrowroot starch (to thicken it) and a pinch of salt (to bring out the flavors). Once the blueberry filling is juicy and thick you pour it overtop the oat almond flour crust. Then, crumble the remaining oat almond flour mixture overtop. Bake it for 28 minutes and then let it chill in the freezer so it is easy to slice. That’s it! Not too bad right? Just some stirring and easy layering. And yet they are super impressive.
If you love these vegan gluten-free blueberry crumble bars:
Try my blueberry muffins, blueberry pancakes, blueberry cobbler, blueberry galette, lemon blueberry muffins next!
Happy baking!
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Vegan Gluten-Free Blueberry Crumble Bars (refined sugar-free)
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 16 bars 1x
- Diet: Vegan
Description
These vegan and gluten-free blueberry crumble bars are sweet enough to be dessert but healthy enough for breakfast or a snack. They have a sweet juicy blueberry center surrounded by the perfect crumbly crust. These bars are easy to make and refined sugar-free. They can be made with fresh blueberries when in season or frozen blueberries year-round!
Ingredients
For the crust/crumble:
- 1.5 cups super-fine blanched almond flour
- 1.5 cups quick cooking gluten-free rolled oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup melted unrefined coconut oil
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
For the blueberry filling:
- 2.5 cups fresh or frozen blueberries
- 3 tablespoons pure maple syrup
- 1.5 tablespoon arrowroot starch
- pinch of salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line an 8 x 8 pan with parchment paper.
- Prepare the crust/crumble: In a medium-sized mixing bowl, stir together the almond flour, oats, baking soda and salt. Add the melted coconut oil, maple syrup and vanilla and stir until well combined.
- Transfer 2/3 of the mixture to the parchment paper-lined baking pan. Place another piece of parchment paper overtop and use the bottom of a glass to press down into one even layer that coats the entire bottom of the pan. Place the remaining 1/3 of the mixture in the refrigerator (this will be the crumble topping).
- Prepare the filling: Add fresh or frozen blueberries to a medium saucepan over medium heat. Use a potato masher or fork to mash the blueberries (you can leave some whole for texture). Stir in the maple syrup, arrowroot powder and salt. Bring mixture to a boil and then simmer on low heat for 5-7 minutes until it thickens. Pour the mixture overtop the crust and use a spatula or the back of a spoon to spread into an even layer. Then, use your fingers to sprinkle the remaining crumble mixture overtop the blueberry layer.
- Bake for 28-30 minutes until the crumble is golden brown. Remove from oven and allow to fully cool. I highly recommend placing the pan in your freezer to speed up the process (this also makes slicing easier and less messy). When ready to enjoy remove from the freezer, slice into 16 bars with a sharp knife and serve at room temperature. Store fully cooled leftovers in an airtight container in the refrigerator for up to one week or the freezer for up to two months.
Notes
Let the blueberry crumble bars cool completely before slicing them (otherwise the filling will ooze out).
- Category: Dessert or Snack
- Method: Stovetop and Oven Baked
Keywords: vegan gluten-free blueberry crumble bars
This recipe is adapted from Ambitious Kitchen’s Blueberry Pie Crumble Bars. I wanted to create a recipe similar to this but refined sugar-free, butter-free and using as few ingredients as possible.
These are incredibly easy to make and so, so delicious. I had to substitute arrowroot starch with cornstarch because I didn’t have any, and still great. They are perfect for spring and just the right amount of sweetness. Will definitely be making again!
Thank you so much, Bridget! I’m so happy to hear you enjoyed them so much! And, yes, cornstarch is a perfect substitute for arrowroot starch. I’m just allergic to corn, personally. So happy you plan to make again this spring! 🙂
Very good & easy to make! The hard part is waiting to eat it.
Thank you so much, Karen! I’m so happy you enjoyed them so much. I agree – that is for sure the hardest part! 🙂
These were so easy to make and taste sooo good! I imagine you could use this recipe with any fruit! I will definitely be making this again!
Thank you so much for letting me know, Abby! I’m so happy to hear you enjoyed them! We had them this weekend too! I’m hoping to use this recipe as a base for an apple crumble bar recipe for fall actually – so funny you should say that! 🙂
I love your recipes!!! I have made many of them and so appreciate your creativity and healthy approach. I am GF, DF and have to limit eggs. I also am having trouble with oats though. 😩 Any substitutions you would recommend?
Thank you so much, Reagan! I’m so happy to hear my recipes have been helpful. The oats in this recipe are key for flavor and texture. They help bind things together without the egg. Typically when I do a vegan + paleo recipe I use almond flour with arrowroot flour to help with the binding and texture. But I would have to test it out before telling you the proportions. I wish I could tell you an easy swap for the oats but they are a big part of this particular recipe. Vegan and gluten-free baking is tricky so it is important to follow recipes closely otherwise I cannot guarantee the results for you. I do have a recipe section on my site for all Paleo recipes (and all recipes on my site are also vegan so if you filter dessert recipes + paleo recipes on this page you can find an oat-free dessert: https://www.eatingbyelaine.com/recipes/
My vegan cupcakes are fairly new on the site and free of oats: https://www.eatingbyelaine.com/best-vegan-paleo-vanilla-cupcakes/
If you are looking for a fruity vegan + paleo dessert you could try these thumbprint cookies: https://www.eatingbyelaine.com/vegan-and-paleo-raspberry-thumbprint-cookies/ or these lemon bars: https://www.eatingbyelaine.com/vegan-gluten-free-lemon-bars-refined-sugar-free/ or this blueberry galette: https://www.eatingbyelaine.com/vegan-grain-free-blueberry-galette-gluten-free-and-refined-sugar-free/
I hope this helps – please let me know!