Blueberry Oatmeal Crumb Bars
User Reviews
4.4
Blueberry Oatmeal Crumb Bars
Description
Blueberry Oatmeal Crumb Bars feature a substantial crust and crumb topping made from gluten-free flour and rolled oats mixed with coconut oil and vanilla, creating a crumbly yet cohesive base and topping. The filling includes blueberries tossed with lemon juice, sugar, and flour to thicken during baking. After a partially baked crust, the blueberry filling is added and baked further, then finished with the reserved crumble topping for a textural contrast.
The flavor pairs the natural sweetness and slight tartness of blueberries with the vanilla and coconut oil in the crust and topping, producing a bar that is both fruity and mildly buttery in taste. The crumbly texture of the oats complements the fruit's softness.
These bars can be served chilled or at room temperature and work well as a handheld snack or a casual breakfast option. The recipe includes notes on ingredient substitutions, especially for sweeteners and fats, and offers tips for adjusting the dough consistency and storage durations.
Ingredients
For the Blueberry Filling:
- 4 cups (18 oz.) blueberries or frozen blueberries, fresh
- 2 Tbsp lemon juice fresh
- 2 Tbsp granulated sugar or pure maple syrup
- 2 Tbsp all-purpose flour gluten-free
- Pinch salt sea salt
Shortbread Crust and Topping:
- 2 cups all-purpose flour gluten-free
- 2 cups gluten-free rolled oats
- 1/2 cup granulated sugar or pure maple syrup
- 1/2 tsp salt sea salt
- 3/4 cup coconut oil melted***
- 1 ½ tsp vanilla extract pure
- Pinch salt sea salt
Optional Glaze:
- 1 cup powdered sugar
- 2 Tbsp water or lemon juice
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line an 8” x 8” or 9” x 9” square pan with parchment paper.
- Add all of the ingredients for the shortbread crust and topping to a large mixing bowl and mix until a thick dough forms. There's no need to separate the dry ingredients from the wet ingredients here.
- It’s perfectly normal for this mixture to be slightly crumbly but if it seems overly dry (in other words, it won’t mix), you can add more melted oil or butter until it resembles a slightly drier version of regular cookie dough. Note: You can also use a food processor for this step as well.
- Measure out ¾ cup of the crumble mixture and set it aside to use later as the crumb topping.
- Transfer the remaining crust mixture to the bottom of the prepared pan and press it into an even layer. Poke the crust several times with a fork (to promote even baking) and bake for 15 to 18 minutes, or until the edges are just barely beginning to turn golden brown.
- While the crust is baking, you can prepare the blueberry mixture.
- Transfer all of the ingredients for the blueberry filling to a saucepan (fresh blueberries, lemon juice, gluten-free all-purpose flour, sweetener and salt). Stir well, cover, and heat over medium-high heat. The berries will begin to bubble and leach liquid after a few minutes. Use a fork or a potato masher to mash the berries to allow the juices to flow. Continue heating just until the berry mixture is thick yet still liquidy, about 3 to 5 minutes.
- Once the crust is out of the oven, pour the blueberry mixture on top of the crust and spread it into an even layer.
- Sprinkle the reserved remaining crumble mixture over the blueberry layer.
- Place the baking dish back into the oven and bake for another 22 to 30 minutes, or until the blueberry filling is bubbly and the topping is slightly golden brown.
- Remove the blueberry bars from the oven and allow them to cool for 15 minutes before transferring them to the refrigerator to cool completely.
- Once the bars have cooled, pull up on the parchment paper to transfer them to a large cutting board.
- Use a sharp knife to cut individual bars.
- If you’d like to make the optional glaze, combine the powdered sugar and water (or lemon juice) in a small bowl and stir until a thick runny glaze forms.
- Drizzle the bars with glaze, serve, and enjoy!
- For an even more decadent dessert, serve the bars with a scoop of vanilla ice cream.
Notes
- The lemon juice enhances the flavor of sweeter blueberries but can be omitted if your berries are tangy.
- If substituting pure maple syrup in the crust, increase the gluten-free flour by 3 tablespoons to maintain dough consistency.
- Use 1 cup melted butter instead of coconut oil if preferred.
- Store bars in an airtight container refrigerated up to one week or freeze for up to three months.
- Nutrition information provided does not account for the optional glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12bars
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1Bar (of 12) | |
| Calories | 303kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 101mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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