Blueberry Crumble Bars (Vegan & Gluten-Free)

Blueberries are one of my favorite fruits to bake with because they become soft and almost jam-like in the oven while still keeping little bursts of freshness. Combined with a simple oat crumble, they make these bars feel homemade and comforting without needing much fuss.

I like making these when I want something sweet that can be prepared ahead and enjoyed slowly over a few days. The blueberry layer stays soft and fruity, while the top becomes lightly golden and crumbly.

---

Blueberry Crumble Bars

---

⏱️ Time & Prep

Prep time: 15 minutes
Bake time: 30–35 minutes
Cooling time: 10–15 minutes
Total time: ~60 minutes
Yield: 8 bars

---

Ingredients

Blueberry layer

• 2 cups fresh or frozen blueberries
• 2 tbsp erythritol
• 1 tbsp cornstarch
• 1 tsp lemon juice
• ½ tsp vanilla extract

Crumble

• 1½ cups rolled oats or gluten-free oat flour
• ½ cup erythritol
• 1 tbsp ground flaxseed
• 3 tbsp water
• ½ cup unsweetened plant-based milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• ¼ tsp salt

---

Instructions

1. Preheat the oven to 180°C (350°F). Line a small baking dish with parchment paper.
2. Mix the ground flaxseed with the water and leave it for 5 minutes to thicken.
3. Place the blueberries in a bowl and gently mix them with the erythritol, cornstarch, lemon juice, and vanilla.
4. In a separate bowl, combine the oats, erythritol, baking powder, and salt.
5. Add the flax mixture, plant-based milk, and vanilla. Stir until a soft, crumbly mixture forms. If it feels too dry, add a small splash of plant milk.
6. Press about two-thirds of the crumble mixture firmly into the bottom of the prepared dish.
7. Spread the blueberry mixture evenly over the base.
8. Crumble the remaining oat mixture over the blueberries.
9. Bake for 30–35 minutes, until the top is lightly golden and the blueberries are bubbling around the edges.
10. Let the bars cool for 10–15 minutes before slicing. They will become firmer as they cool.

---

Notes & Variations

• Fresh or frozen blueberries both work well. If using frozen blueberries, you can add them straight to the dish without thawing.
• A little lemon zest works especially well here and brings out the blueberry flavor.
• For a warmer version, add ½ tsp cinnamon to the crumble. You could also add a little cardamom for something more aromatic.
• For a softer, more cake-like base, use oat flour instead of rolled oats.
• Store the bars in the refrigerator for up to 3 days.

---

Alternatives

Blueberries: raspberries, blackberries, or a mixed berry combination.

Oats: gluten-free oat flour or a gluten-free flour blend.

Plant-based milk: any unsweetened plant-based milk.

Flaxseed: chia seeds can be used as a binder, although the texture will be slightly different.

---

Nutrition (per serving)

Nutrient	Per Bar
Calories	85 kcal
Protein	3 g
Carbs	15 g
Fiber	3 g
Fat	2 g

---