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Vegan Blueberry Crumble Bars

It’s summertime here in the Pacific Northwest which means all the delicious blueberries you can eat. I was craving something sweet so whipped up these Vegan Blueberry Pie Crumble Bars, and they totally hit the spot. It’s like a blueberry pie and a crumble had a love child. 🙂

I must say Blueberry Pie has always had a place in my heart and might arguably be one of my favorite flavors of pie. But these bars I “think” might be even better. Best part? They are pretty dang good for you too!

With ingredients like fresh blueberries, coconut oil, oat flour, almond flour and chia seeds, you could even eat these for breakfast and get away with it. Sweetened only with a little coconut sugar and maple syrup they are naturally refined sugar free, as well as being gluten free and vegan. I hop you love them as much as I do!

Vegan Blueberry Crumble Bars

These vegan crumble bars are naturally gluten-free, vegan and refined sugar free! They make the perfect breakfast, snack or healthy dessert.
Prep Time20 mins
Cook Time45 mins
Course: Dessert
Cuisine: American
Keyword: dairy free, dessert, easy recipe, Gluten Free, healthy, healthy recipe, Vegan, vegan recipe
Servings: 12

Equipment

  • Oven
  • 9 x 9 Baking dish
  • Parchment paper
  • Mixing bowls
  • Saute or sauce pan
  • Wooden Spoon

Ingredients

Base Ingredients

  • 1 1/2 cup Oat Flour or you can make your own by just pulsing oats in a food processor!
  • 1 1/2 cup Almond flour
  • 1/2 cup Coconut sugar
  • 1/2 cup Coconut Oil lightly melted
  • 2 tsp Vanilla Extract
  • 1/2 tsp Sea Salt

Blueberry Filling

  • 3 cups Fresh blueberries rinsed
  • 1/4 cup Coconut oil
  • 2 tbls Chia seeds
  • 1 tbls Maple syrup
  • 1 tsp Lemon juice
  • 2 tbls Arrowroot powder

Crumble Topping

  • 1 cup Gluten free Instant oats can sub regular oats
  • 1 tbls coconut oil
  • 1 tbls Coconut sugar
  • 1/2 tsp Sea Salt

Instructions

  • Preheat your oven to 350 degrees. Line an 9 x 9 baking dish with parchment paper

Make your blueberry filling

  • On medium heat, add your coconut oil and blueberries
  • Stir and use the back of your wooden spoon to smash the blueberries a bit
  • Add your lemon juice, maple syrup, chia seeds and sea salt
  • Saute until bubbly and blueberries get soft
  • Sprinkle your arrowroot powder over the top and stir well to combine
  • Simmer on low for another 5 mins, then remove from the heat and let it cool

Make your base

  • In a large mixing bowl add your almond flour and oat flour and combine
  • Add your coconut oil, sea salt, vanilla extract and coconut sugar and stir until all combined (will be crumbly)
  • In your lined baking dish pour the mixture in and press down firmly with your hands around all the edges and throughout
  • Pour your blueberry mixture over the top and spread it evenly

Make your crumble

  • In a small bowl combine your instant oats (or regular) with your coconut oil, seat salt and coconut sugar
  • Mix until combined
  • Sprinkle over the top of the other two laters in your baking dish

Bake

  • Bake for 40-45 minutes
  • Let cool and then slice. Wont hold up well unless you let cool completely. (I recommend putting them in the fridge for 30 mins after they cooled for best results)
  • Store in air tight container in the fridge for up to 5 days or freeze then for up to 3 months

Notes

You can easily swap out a different fruit in this recipe! It would be super yummy with strawberries, cherries or peaches. Like I mentioned above you must let these cool completely before slicing for best results. I recommend putting them in the fridge for them to firm up before slicing. Serve on their own or these are super delicious with some dairy free ice cream!

  1. Brooke says:

    These look delicious!!!!!!

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