Healthy Blueberry Crumble Bars (Paleo, Vegan, Keto)
An easy recipe for healthy blueberry crumble bars, loaded with blueberries and made without sugar! Perfect for dessert and ready in 25 minutes, these easy blueberry crumb bars are vegan and gluten-free. Check out the option without oatmeal and without cornstarch, which makes it keto and paleo friendly!
Blueberry Crumble Bars Recipe
I have been obsessed with using fruit in desserts lately. We’ve had raspberry crumble bars, strawberry crumble cookies and even strawberry cookie bars.
With blueberry season in full swing, I have a new obsession…adding blueberries to everything!
A thick and chewy cookie-like base, blueberry preserves, fresh blueberries all under a sweet and crunchy crumb topping- These blueberry crumb bars will be your new favorite!
These aren’t your traditional blueberry crumble bars. For one thing, they are secretly healthy and perfect to enjoy as a nightly dessert. They are vegan and gluten-free, as they are eggless and use gluten-free rolled oats. I’ve also included an oatmeal-free version, perfect for my keto and paleo friends!
Don’t let the lack of fresh blueberries hold you back- These bars work beautifully with frozen blueberries too!
How to make Blueberry Oatmeal Crumble Bars
Step 1- Prepare your crumble mixture
Start by preparing your crumble mixture so it can easily be added once you assemble the crumble bars.
Step 2- Preheat the oven and prepare the pan
Preheat the oven to 180C.350F and line an 8 x 8-inch pan with parchment paper and set aside. Try to avoid using foil or nothing, as it will be much easier to remove.
Step 3- Prepare your ingredients
In a large mixing bowl, combine all your ingredients, except for your blueberries, and mix well.
Step 4- Transfer your batter and prepare the layers
Transfer the batter into the lined pan and spread out in an even layer. Then, begin to prepare your layers for the crumble bars. Start by spreading an even layer of blueberry preserves/blueberry jam. Once you have done that, add your fresh blueberries. Finally, pour over the crumb topping.
Step 5- Bake the Blueberry Crumble Bars
Bake the crumble bars for 20-25 minutes, or until the edges go golden brown and so has the crumb topping.
Step 6- Cool the bars
Allow the bars to cool completely. Once cool, use a sharp, slightly wet knife to cut into bars. If desired, drizzle with coconut butter or my two-ingredient glaze.
Making Blueberry Crumble Bars without Oatmeal
As mentioned earlier, these crumble bars come with a keto and paleo option.
Instead of using banana, pumpkin is used as the base. Instead of using oatmeal or grains, a combination of blanched almond flour and shredded unsweetened coconut.
The crumble is naturally keto and paleo friendly so that works for both options!
How to make the grain-free crumble
This versatile and delicious crumb topping can be used for both versions, as it is 100% vegan, gluten-free, paleo and keto.
Ingredients
- 1/2 cup blanched almond flour
- 1/2 tablespoon coconut flour
- 2 tablespoons monk fruit sweetener (or zero calorie sweetener of choice)
- Vanilla extract
- Keto Maple Syrup (can use maple syrup or agave nectar, if not keto)
- Coconut Oil
Instructions
- In a small mixing bowl, combine your dry ingredients and mix well.
- In a seperate small bowl, combine your melted coconut oil, syrup and vanilla extract and mix until combined.
- Combine your wet and dry ingredients and mix well, until a crumbly texture remains.
If the crumble is too thin, add more almond flour to thicken. If too thick, you can add a dash of milk to thin out.
Can you use frozen blueberries?
Fresh blueberries are easiest, but frozen can be used too.
To use frozen blueberries, allow thawing at room temperature. Once thawed out, use a paper towel to remove any excess liquid.
Storing Blueberry Crumble Bars
Can these bars keep at room temperature? Absolutely! These blueberry crumble bars can keep at room temperature, but only if you intend on eating them within 2 days.
Do you refrigerate blueberry crumble bars? Blueberry Bars are best stored in the refrigerator, as they will remain fresh and still maintain a thick, gooey and chewy texture. Store bars in a sealed container, or on a plate covered in plastic wrap.
Are blueberry crumble bars freezer friendly? Blueberry Crumb Bars are freezer friendly and can be stored in the freezer. Wrap each crumble bar in parchment paper, before storing in a ziplock bag or shallow container.
To enjoy healthy blueberry crumble bars from the fridge or freezer, allow thawing at room temperature. If desired, heat for 30-seconds in the microwave or heat in the oven.
More Healthy Dessert Recipes
Healthy Blueberry Crumble Bars
Ingredients
For the vegan and gluten free option (oatmeal based)
- 2 cups gluten free rolled oats
- 1/2 cup peanut butter can use any nut or seed butter of choice
- 2 large bananas
- 1/2 tsp vanilla extract
- 1/2 cup sugar free blueberry jam Can use any blueberry jam of choice
- 1 cup blueberries
For the Paleo and Keto Option (No oatmeal or banana)
- 1 cup blanched almond flour
- 1/2 tsp baking soda
- 3/4 cup shredded unsweetened coconut
- 1/4 cup keto maple syrup
- 1/2 cup coconut oil melted
- 1/4-1/2 cup pumpkin puree * See notes
- 1/2 cup sugar free blueberry jam Can use any blueberry jam of choice
- 1 cup blueberries
For the Crumb Topping
- 1/2 cup blanched almond flour
- 1/2 tbsp coconut flour
- 2 tbsp granulated sweetener of choice
- 1/2 tsp vanilla extract
- 2 tbsp coconut oil melted
- 2 tbsp keto maple syrup Can use maple syrup or agave nectar
Instructions
For the vegan and gluten free version
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine all your ingredients, except for the blueberries and blueberry jam, and mix well.
- Pour the blueberry crumb bar batter into the lined pan. Firstly, spread the blueberry jam over it, followed by the fresh blueberries. Finally, pour the crumble over the top.
- Bake for 20-25 minutes, or until a skewer comes out clean from the center and the crumb topping has become golden brown.
- Allow healthy blueberry crumble bars to cool in the pan completely, before slicing into 8 bars.
For the paleo and keto version
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a mixing bowl, combine your dry ingredients and mix well. In a separate bowl, combine your pumpkin, coconut oil, and syrup and mix until combined.
- Combine your dry and wet ingredients and mix until combined. If the batter is too thick, add the extra 1/4 cup of pumpkin.
- Pour the blueberry crumb bar batter into the lined pan. Firstly, spread the blueberry jam over it, followed by the fresh blueberries. Finally, pour the crumble over the top.
- Bake for 20-25 minutes, or until a skewer comes out clean from the center and the crumb topping has become golden brown.
- Allow healthy blueberry crumble bars to cool in the pan completely, before slicing into 8 bars.
To make the crumble topping
- In a small mixing bowl, combine your dry ingredients and mix well.
- In a separate small bowl, add your vanilla extract, coconut oil, and keto maple syrup and whisk together.
- Combine your wet and dry ingredients and mix very well, until small crumbles remain.
Can these be frozen?
Check the notes on the bottom of the recipe, yes can be frozen up to six months
Honestly, I would absolutely love to make the crumble topping for any fruit-based dessert! Not to mention–COFFEE CAKE. There is something about the combination of a healthy flour, a little coconut oil, and maple syrup that is DIVINE! I did make a crumble topping with coconut oil, flour, and brown sugar–legalized crack, let me tell you! But this one definitely would be better for me because it is a bit healthier!