These little crumble bars are downright heavenly. In this recipe, blueberry purée rests between an oat crust and a layer of crumbles. When baked, cooled, and refrigerated overnight they come out perfectly, creating the most desirable bars around. Enjoy these for breakfast or dessert, with a cup of coffee to balance out the sweetness.

Blueberry Crumble Bars [Vegan, Gluten-Free]

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  • 1 cup almond flour
  • 1 cup gluten-free rolled oats
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1/2 cup coconut oil, softened
  • 1/4 cup agave nectar
  • 3/4 cup blueberry purée
  • 1/4 cup blueberries


  1. ​​Preheat the oven to 350°F. Line a pan with foil or parchment paper and grease.
  2. Combine the almond flour, rolled oats, baking soda, and sea salt together in a medium-sized bowl.
  3. Add the coconut oil and agave syrup. Mix together and then, with your hands, fully incorporate until a crumbly mixture is formed.
  4. Press a loose 2 cups of the mixture in the base of the prepared pan, reserving the balance for topping.
  5. Purée fresh or defrosted frozen blueberries in a food processor until you have 3/4 cup purée.
  6. Spread the purée on the crust within 1/4-inch of the edge. Add the remaining 1/4 cup blueberries on top.
  7. Sprinkle the remaining oat mixture on top, lightly pressing into the puree. Bake for 40 minutes, until golden.
  8. Allow to cool completely. Refrigerate until firm, preferably overnight.
  9. The next day, cut it into bars and serve.

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