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Blueberry Crumble Bars

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Satisfy your sweet cravings with Blueberry Crumble Bars – a heavenly blend of juicy blueberries nestled between layers of wholesome crumble made with oats, almond flour, and a touch of maple syrup. These bars are the perfect balance of fruity sweetness and nutty goodness. Dive into the deliciousness

Bluberry crumble bar on a white plate.

These Blueberry Crumble Bars are a delicious and healthy dessert that everyone will love. They’re easy to make, requiring just a few simple ingredients like oats, frozen blueberries, almond flour, and maple syrup.

The base and topping are made with oats and almond flour and a touch of maple syrup for sweetness. The middle layer is made with blueberries cooked with lemon juice, maple syrup, and chia seeds. This recipe is full of healthy plant-based ingredients that will satisfy any sweet tooth without sacrificing nutrition. Enjoy these plant-based Blueberry Crumble Bars as a dessert or snack, they’ll be sure to please!

This plant-based Blueberry Crumble Bar recipe comes from Mostly Plant-Based: 100 Delicious Plant-Forward Recipes Using 10 Ingredients or Less by Mia Syn, MS, RDN.

For this recipe, you can use any type of frozen berries (think strawberries, mixed berries, etc.). I chose to use blueberries because they are a powerhouse of good nutrition.

They are vegan and gluten-free which makes them perfect for those following special diets. It’s also full of fiber so you can feel good about indulging your sweet tooth. The bars are great for making ahead of time as they store well in the refrigerator for up to six days.

Let’s look at how they are made.

Blueberry Crumble Bars Ingredients

Ingredients to make blueberry crumble bars.

Filling

  • 2 cups frozen berries, such as blueberries, raspberries, blackberries, and/or chopped strawberries
  • 2 teaspoons lemon juice
  • 2 tablespoons pure maple syrup
  • 2 tablespoons chia seeds

Crumble Topping and Base

  • 1 ½ cups rolled oats
  • 1 cup blanched almond flour
  • ⅓ cup coconut oil, melted
  • ⅓ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon finely ground Himalayan pink salt

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square baking pan with parchment paper, leaving some paper overhanging the sides for easy removal of the bars.

Frozen blueberries in a pot.

To make the filling, heat the berries and lemon juice in a small saucepan over medium heat, stirring and crushing the berries periodically to encourage them to break down. Cook until the berries are mashed and bubbling, about 5 minutes.

Chia seeds being added to crushed blueberries in a sauce pan.

Turn off the heat and stir in the maple syrup and chia seeds. Let the mixture thicken while you prepare the crumble.

Blueberries and chia seeds in a pot.

To make the crumble topping and base, put all of the ingredients in a food processor and pulse until well combined and crumbly, about 45 seconds.

Maple syrup being poured into a food processor over almond flour and oats.

Press three-quarters of the crumble mixture into the bottom of the prepared baking dish and par-bake in the preheated oven for 10 minutes, or until set.

Spooning blueberry mixture over a crust in a white dish.

Pour the fruit mixture over the par-baked crust and use your fingers to sprinkle the remaining crumble on top. 

Crumbly topping on top of blueberry layer.

Baking Time

Bake for another 15 to 20 minutes, or until the topping is golden brown and the filling is bubbling. Let cool completely before lifting from the pan and slicing into bars.

Blueberry crumble bars being cut on a wooden cutting board.

Store leftover bars covered in the refrigerator for up to 6 days.

Notes

If you don’t like coconut, a neutral oil like avocado should be a good replacement.

Bluberry crumble bar on a white plate.

Any Berry Crumble Bars

These sweet bars are made with wholesome plant-based ingredients and are bursting with berry goodness. Because they are made with frozen berries, you can enjoy them any time of the year.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9
Calories: 266kcal

Ingredients

Filling

  • 2 cups frozen berries such as blueberries, raspberries, blackberries, and/or chopped strawberries
  • 2 teaspoons lemon juice
  • 2 tablespoons pure maple syrup
  • 2 tablespoons chia seeds

Crumble Topping and Base

  • 1 ½ cups rolled oats
  • 1 cup blanched almond flour
  • cup coconut oil melted
  • cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • teaspoon finely ground Himalayan pink salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.  Line an 8-inch square baking pan with parchment paper, leaving some paper overhanging the sides for easy removal of the bars.
  • To make the filling, heat the berries and lemon juice in a small saucepan over medium heat, stirring and crushing the berries periodically to encourage them to bread down.  Cook until the berries are mashed and bubbling, about 5 minutes.
  • Turn off the heat and stir in the maple syrup and chia seeds. Let the mixture thicken while you prepare the crumble.
  • To make the crumble topping and base, put all of the ingredients in a food processor and pulse until well combined and crumbly, about 45 seconds.
  • Press three-quarters of the crumble mixture into the bottom of the prepared pan and par-bake for 10 minutes, or until set.
  • Pour the filling over the par-baked crust and use your fingers to sprinkle the remaining crumble on top.  Bake for another 15 to 20 minutes, or until the topping is golden brown and the filling is bubbling.  Let cool completely before lifting from the pan and slicing into bars.
  • Store leftover bars covered in the refrigerator for up to 6 days.

Notes

Recipe excerpted from mostly plant-based: 100 Delicious Plant-Forward Recipes Using 10 Ingredients or Less by Mia Syn, MS, RDN, copyright 2022 and reprinted with permission.

Nutrition

Serving: 1 | Calories: 266kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 3mg | Potassium: 124mg | Fiber: 4g | Sugar: 14g | Vitamin A: 19IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg
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Mostly Plant-Based

Mostly Plant-Based is a cookbook of delicious, plant-forward recipes using only 10 ingredients or less by Mia Syn, MS, RDN. It is full of healthy and easy-to-make recipes that are perfect for those who want to eat more plant-based meals without sacrificing flavor. The recipes allow you to eat for health, energy, weight management, and more, without spending hours in the kitchen cooking.

Mostly Plant-based cookbook.

Mia is a registered dietitian with a master’s degree in human nutrition from Columbia University. She has appeared in more than 600 television interviews, including QVC, The Doctor’s and FOX Business. With years of experience under her belt, Mia provides readers with simple recipes that feature mostly plant foods. Her mission is to show people how easy it can be to incorporate healthy, mostly plant-based meals into their diet.

With Mostly Plant-Based you have all the guidance and recipes you need to make delicious, plant-based meals with minimal effort.

In addition to the 100 easy-to-make recipes, you’ll find:

  • a 21-day meal plan along with a shpping list to help you make the transition to eating healthier easier
  • a review of the science behind eating mostly plant-based
  • a guide for stocking your pantry
  • helpful hints for eating more vegetables
  • customizable recipes (Overnight Breakfast 12 Ways, Salad Jars 6 Ways, Engery Bites 4 Ways, and Sheet Pan Meals 6 Ways)
  • recipes for classic comfort foods with a plant-forward twist.

Whether you’re looking to make a transition towards eating mostly plant-based or just trying to incorporate healthier meals into your diet, Mostly Plant-Based is the perfect cookbook for you! Look for Mostly Plant-Based at your local bookstore or get it at Amazon.com.

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