Vegan Blueberry Crumble Bars (Gluten-Free)
These vegan blueberry crumble bars are the perfect healthy sweet treat. They are easy to make, made with simple ingredients and taste just like store-bought bars, but better! These bars are so easy to make because each layer is made up with similar ingredients, such as maple syrup, almond flour, oats, and coconut oil. The almond flour and gluten-free flour also makes these bars naturally gluten-free!
Ingredients
For the Crust
- 2 cups almond flour
- 1 cup quick oats (or rolled oats)
- 1/4 cup gluten-free flour
- 1/3 cup + 1 tbsp coconut sugar
- 1/2 cup + 2 tbsp coconut oil, melted
- 1/4 cup maple syrup
For the Blueberry Filling
- 2 cups fresh blueberries
- 1 tsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp maple syrup
For the Crumble Topping
- 1/3 cup quick oats (or rolled oats)
- 1/4 cup almond flour
- 2 tbsp coconut oil, melted
- 1 tbsp coconut sugar
- 2 tbsp coconut oil, melted, to drizzle over bars before baking
Instructions
- Preheat oven to 350℉.
- Line a 9x9 inch baking pan with parchment paper and set aside.
For the Crust
- To a large bowl, add all crust ingredients together and mix well with a spatula. It should stick together slightly while still being crumbly.
- Transfer crust to your baking pan and flatten with a spatula. Set aside.
For the Blueberry Filling
- To a small saucepan, add fresh blueberries, lemon juice, cornstarch and maple syrup together. Set to medium-high heat until it begins to simmer, then reduce to medium-low heat and stir continuously with a small spatula. The blueberries should begin to burst and thicken, creating a jam-like consistency. let simmer for 5-10 minutes or until thickened, turn off the heat and set aside.
- Once the blueberry filling has cooled slightly, pour over the crust and spread out evenly with a spatula.
For the Crumble Topping
- In the same large bowl used for the crust, combine all ingredients together for the crumble topping and mix well with a spatula. It should be very crumbly.
- Use a spoon to sprinkle the crumble over the blueberry filling, and sprinkle evenly over the bars. Gently press down on the crumble topping with a spatula so it is firmly in place.
- Pour the last 2 tablespoons of melted coconut oil over the bars before baking for 40 minutes.
- Once baked, remove from the oven and let cool for 30 minutes. Bars should be completely cold before cutting so they do not crumble.
- Cut into bars or squares and enjoy!
Notes
How to store: place in an airtight container and keep in the fridge for up to one week.
Store in the freezer for up to one month.