Healthy Blueberry Crumble Bars

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!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Servings Bars

Calories 315kcal

Author Arman

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.

Notes

* Only add the extra 1/4 cup of pumpkin if the batter is too thick and crumbly.

Healthy Blueberry Crumble Bars can keep at room temperature but are best stored in the fridge (7 days).

Blueberry crumble bars are freezer friendly and can be kept frozen for up to 6 months.

Nutrition