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Vegan Blueberry Crumble Bars
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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!