4.9 from 197 votes
Blueberry Pie Bars with Oatmeal Crumble (vegan and gluten free!)
These Blueberry Pie Bars combine a gluten-free oatmeal crumble crust and topping made with oat flour, rolled oats, brown sugar, and spices, bound by melted butter and vanilla. The filling features fresh or frozen blueberries thickened with cornstarch and sweetened with maple syrup and almond extract, creating a fruity, sweet dessert with a crisp crust and tender blueberry layer suitable for vegan and gluten-free diets.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
16
bars
Calories:
152 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- For the crust and crumble:
- 1 ½ cups oat flour gluten free, or substitute all-purpose flour
- 1 cup old-fashioned rolled oats gluten free if desired
- ½ cup brown sugar packed; or substitute coconut sugar but may affect crumble
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons butter or vegan buttery stick, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- For the filling:
- 2 1/2 blueberries fresh or frozen, heaping cups
- 3 tablespoons pure maple syrup
- 1 tablespoon cornstarch or arrowroot starch
- ⅛ teaspoon almond extract
- lemon zest optional, from 1 lemon, for hint of lemon flavor
- Pinch salt
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
- 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.
- 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.
- 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.
- 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.
- Pour mixture over the crust and use a spoon to evenly spread.
- 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.
- Bake for 30 minutes or until filling is bubbly and topping is golden.
- 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.
Cup of Yum
Notes
- Store the bars in the refrigerator for optimal freshness; they can be served chilled or at room temperature.
- Using gluten-free oat flour and rolled oats makes this recipe gluten-free; substitute all-purpose flour to make non-gluten-free versions.
- Maple syrup adds sweetness and moisture while almond extract and optional lemon zest enhance flavor complexity.
Nutrition Information
Serving
1bar (based on 16)
Calories
152cal
(8%)
Carbohydrates
26.8g
(9%)
Protein
2g
(4%)
Fat
5.5g
(8%)
Saturated Fat
2.8g
(14%)
Fiber
1.9g
(8%)
Sugar
11.4g
(23%)
Nutrition Facts
Serving: 16 bars
Amount Per Serving
Calories 152
% Daily Value*
| Serving | 1bar (based on 16) | |
| Calories | 152cal | 8% |
| Carbohydrates | 26.8g | 9% |
| Protein | 2g | 4% |
| Fat | 5.5g | 8% |
| Saturated Fat | 2.8g | 14% |
| Fiber | 1.9g | 8% |
| Sugar | 11.4g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.