These gluten free blueberry crumb bars take advantage of one of summer’s very best offerings: blueberries! Made with oats and lower in sugar, these wholesome vegan bars a real treat for the family to enjoy!
It is definitely a bit later than normal, but blueberries are finally here!!
I promised the kids that we’d go to a blueberry patch, but we had to keep putting it off as none of the berries were ready yet! Most places around here opened last weekend, so I was eager to get out and get our share.
Any true lover of blueberries knows…they are quite amazing fresh off the bush…a taste almost never found in store-bought berries. We found a u-pick that didn’t use any sprays and were on our way!
After only an hour, we were able to harvest 12 pounds of fresh berries…and I swear I only hit up 5-6 bushes to fill my gallon bucket! It was so gratifying, me and my friend were giddy with our blueberry bounty.
The kids had so much fun, and managed to pick a couple of berries…but most of them made their way into their bellies instead of their buckets!
Yesterday I made a blueberry buckle for all the pickers (which was great, but I neglected to take a picture or make careful measurements so it could be recreated!) and today I made these for the preschool kids. Buttery and gooey with a lovely tartness from the berries.
Can I use any berries for these gluten free blueberry crumb bars?
Yes! Fresh is best!
If they are large berries like strawberries, they would need to be roughly chopped to make the pieces smaller.
Can frozen berries be used in these crumble bars?
Yes! The season is short, so using thawed, drained frozen berries is totally acceptable!
Wholesome blueberry oatmeal bars sugar options
Per my usual style, I try and make food with benefits!
In this recipe, I used palm sugar, but you could also sub any favorite granulated sweetener of choice, low carb or not!
The palm sugar lends some caramel over tones, so that would be lost if you used a ‘white’ sugar replacement.
Can I make these gluten free blueberry crumb bars vegan?
Since they are already egg free, you just need to decide which solid fat you would like to use.
The buttery flavor is traditional in crumb bars, but coconut oil also works!
Rainforest friendly palm shortening would do the trick too, or a favorite vegan butter.
Additional gluten free blueberry recipes:
- I adore my paleo blueberry muffins!!
- These gluten free vegan blueberry muffins are wholesome and use chia and oat flour for tender and moist muffins.
- I want a slice of this paleo blueberry lemon bread!
- I would love some of this keto blueberry ice cream with a drizzle of lemon curd!
Gluten Free Blueberry Oatmeal Bars Recipe:
If you try these gluten free bars, be sure to come back and leave a comment below!
Blueberry Crumble Bars - Gluten Free & Vegan
With a buttery cookie crust, a gooey blueberry filling, and a delicious crumble topping, these berry bars are a healthier treat!
- 1 cup brown rice flour
- 1 cup gluten free oat flour could be subbed with more brown rice, millet, or sorghum
- 1/2 cup tapioca flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup palm sugar or brown sugar
- 1/2 cup allowed butter like Earth Balance, coconut oil, or butter
- 3 tablespoons any milk see directions
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees and grease a 9 x 13 pan.
In a food processor fitted with the "S" blade, pulse the crust ingredients through the butter. Alternately, you could use a pastry cutter or your fingers to work the the fat into the dry ingredients until it is well dispersed and no bigger than small peas.
When well combined, add the vanilla and the milk, 1 tablespoon at a time, and pulse a few times to mix. Stop adding milk when the dough can be pressed together with your fingers. HINT: If you like a softer dough, add a bit more milk, if you prefer more crunch, don't!
Press 1/2 of the dough into the bottom of a 9 x 13 pan (I used my Silpat so it did not stick to my hands).
Mix the blueberries, sugar, and tapioca flour together.
Spread this over the crust, and crumble the remaining cookie crust over the top.
Bake in a 350 degree oven for about 45 minutes until the crust is golden and the center is set. Let cool before cutting.
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