If you’re on the hunt for a delightful spring or summer treat that hits all the right notes, let me introduce you to the irresistibly delicious Blueberry Pie Bars with Oatmeal Crumble (Vegan & Gluten-Free) Recipe. These bars capture the juicy sweetness of blueberry pie but come in a handy bar form, topped with a perfectly crunchy oat crumble. They’re vegan and gluten-free, making them a fantastic choice whether you’re catering to dietary needs or simply craving something wholesome and homemade. Get ready to fall in love with a dessert that’s as pleasing to the eye as it is to your taste buds.
Ingredients You’ll Need
These ingredients come together in a straightforward way to create layers of flavor and texture. Each item plays an essential role, whether it’s adding sweetness, structure, or that divine crumble topping.
- Gluten free oat flour (1 ½ cups): The perfect base for a tender yet sturdy crust and crumble that’s naturally gluten-free.
- Old-fashioned rolled oats (1 cup): Adds that classic oatmeal texture and hearty chewiness.
- Brown sugar (½ cup): Brings deep caramel notes and sweetness to the crumble, though coconut sugar is an option with slightly different results.
- Ground cinnamon (½ teaspoon): Introduces a warm and subtle spice that compliments the blueberries beautifully.
- Baking soda (¼ teaspoon): Helps to lighten the texture just enough for a delicate bite.
- Salt (¼ teaspoon): Enhances all the flavors and balances the sweetness.
- Butter or vegan buttery stick (8 tablespoons, melted): Binds the crumble and crust, creating that irresistible golden finish.
- Vanilla extract (1 teaspoon) and almond extract (¼ teaspoon): A duo that brings fragrant depth and a lovely aroma.
- Fresh or frozen blueberries (2 ½ heaping cups): The star ingredient, giving the bars their bright, juicy burst and classic pie flavor.
- Pure maple syrup (3 tablespoons): Natural sweetness that makes the filling luscious without overpowering the berries.
- Cornstarch or arrowroot starch (1 tablespoon): A thickener that ensures your blueberry filling stays perfectly jammy.
- Optional lemon zest (from 1 lemon): Adds a fresh citrus zing to brighten up the filling even more.
- Pinch of salt (for filling): Balances the sweetness inside the filling for a nuanced taste.
How to Make Blueberry Pie Bars with Oatmeal Crumble (Vegan & Gluten-Free) Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit. Take an 8×8 inch baking pan and line it with parchment paper for easy removal. Give the pan a good spray with nonstick cooking spray to ensure the bars don’t stick—this simple step sets you up for success!
Step 2: Make the Base and Crumble
In a large bowl, mix together the gluten free oat flour, rolled oats, brown sugar, cinnamon, baking soda, and salt. Once combined, pour in the melted butter along with the vanilla and almond extracts. Stir the mixture with a fork until a crumbly dough forms and starts clumping. Reserve about 1 ¾ cups of this mixture to press evenly into the bottom of your prepared pan to create the base, and pop the remaining dough in the fridge for the crumble topping.
Step 3: Cook the Blueberry Filling
Grab a medium pot and set it over medium heat. Add the blueberries, maple syrup, almond extract, cornstarch, salt, and if using, lemon zest. Use a wooden spoon to gently press and break down the berries while cooking. Bring it all to a boil, then lower the heat and let it simmer for 3 to 5 minutes. The filling should thicken to coat the back of your spoon beautifully, just like a luscious pie filling.
Step 4: Assemble and Bake
Pour the thickened blueberry filling over your crust, spreading it evenly with a spoon. Retrieve the chilled crumble topping and sprinkle it generously over the filling. The cold topping will scatter nicely in crunchy clusters once baked. Pop the whole pan into the oven and bake for about 30 minutes until the filling bubbles invitingly and the crumble turns golden brown.
Step 5: Cool and Chill
Remove the pan from the oven and let your Blueberry Pie Bars with Oatmeal Crumble (Vegan & Gluten-Free) Recipe cool completely on a wire rack. After cooling, transfer to the fridge to chill thoroughly. These bars are divine served at room temperature or chilled, so either way, you’re in for a treat!
How to Serve Blueberry Pie Bars with Oatmeal Crumble (Vegan & Gluten-Free) Recipe
Garnishes
To elevate these bars, consider dusting with powdered sugar or topping with a dollop of coconut whipped cream. A sprinkle of toasted oats or a few fresh blueberries on each bar creates a stunning presentation that will have everyone reaching for seconds.
Side Dishes
Serve alongside a scoop of vanilla vegan ice cream or your favorite dairy-free yogurt. For a brunch spread, pair these bars with fresh fruit salad or a light herbal tea to complement the sweet and tangy flavors.
Creative Ways to Present
Try cutting the bars into smaller bite-sized squares for cocktail parties or a picnic treat. Layer them on a dessert platter with fresh mint leaves and edible flowers for a charming, rustic look. You could even sandwich them with a layer of vegan cream cheese frosting for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars in an airtight container in the refrigerator for up to 4 days. This keeps the crumble crunchy and the filling fresh, perfect for quick snacks or dessert on the go.
Freezing
You can freeze these bars for up to 3 months. Wrap them tightly in plastic wrap and then place in a freezer-safe container or bag. Thaw overnight in the fridge before serving to enjoy the best flavor and texture.
Reheating
If you prefer warm bars, gently reheat individual pieces in the microwave for about 20-30 seconds. For a crispier crumble, pop the bars in a preheated oven at 325 degrees Fahrenheit for 10 minutes. This brings back that fresh-baked feel every time.
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! Frozen blueberries work wonderfully in this recipe. Just make sure to thaw them slightly and drain any excess juice before cooking to avoid a watery filling.
Is this recipe suitable for other dietary restrictions?
Yes, the recipe is both vegan and gluten-free, making it accessible to those avoiding dairy, eggs, and gluten. Be sure to use certified gluten-free oats if you need a strict gluten-free bar.
Can I substitute the oat flour with another flour?
You can substitute with all-purpose flour if you’re not gluten-free, but be aware that it will change the texture slightly. Almond flour can also be an option but will make the bars denser.
How do I make the crumble topping more crunchy?
Using brown sugar instead of coconut sugar helps achieve a better crumble texture. Also, chilling the crumble dough before baking makes the oat clusters form more crisply instead of melting away.
Can I add other fruits to the filling?
Definitely! Mixing in raspberries, blackberries, or diced peaches can add interesting flavor combinations. Just adjust the sweetener accordingly to balance the fruit’s natural tartness or sweetness.
Final Thoughts
There’s a reason why the Blueberry Pie Bars with Oatmeal Crumble (Vegan & Gluten-Free) Recipe has become a beloved favorite for all seasons. It’s a perfect marriage of wholesome ingredients, memorable flavors, and irresistible texture. Whether you’re treating yourself or sharing with friends, these bars promise joy in every bite. I truly hope you give this recipe a try and enjoy the delightful comfort it brings to your table!
PrintBlueberry Pie Bars with Oatmeal Crumble (Vegan & Gluten-Free) Recipe
These vegan and gluten-free Blueberry Pie Bars with an oatmeal crumble topping offer a perfectly sweet and healthy twist on classic blueberry pie. Featuring a tender oat flour crust and a luscious maple-sweetened blueberry filling, these bars are ideal for spring and summer gatherings or as a wholesome dessert any time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten Free
Ingredients
For the crust and crumble:
- 1 ½ cups gluten free oat flour (or all-purpose flour substitute)
- 1 cup old-fashioned rolled oats, gluten free if desired
- ½ cup packed brown sugar (or coconut sugar, less ideal for crumble)
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons butter or vegan buttery stick, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
For the filling:
- 2 ½ heaping cups fresh or frozen blueberries
- 3 tablespoons pure maple syrup
- 1 tablespoon cornstarch or arrowroot starch
- ⅛ teaspoon almond extract
- Optional: zest from 1 lemon (for a hint of lemon flavor)
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and generously spray it with nonstick cooking spray. Set aside.
- Make the crust and crumble base: In a large bowl, combine the gluten free oat flour, rolled oats, brown sugar, cinnamon, baking soda, and salt using a fork. Add in the melted butter, vanilla extract, and almond extract, stirring well until the mixture forms a crumble and begins to clump.
- Press crust into pan: Reserve 1 ¾ cups of the crumble mixture and press it evenly into the bottom of the prepared baking pan using your hands. Place the remaining crumble mixture into the refrigerator to chill for later use as the topping.
- Prepare blueberry filling: Place a medium pot over medium heat. Add blueberries, maple syrup, almond extract, cornstarch (or arrowroot), and pinch of salt to the pot. Use a wooden spoon to gently press down and slightly break down the blueberries.
- Cook filling: Bring the mixture to a boil, then reduce heat and simmer for 3–5 minutes until the mixture thickens and coats the back of a spoon nicely.
- Assemble bars: Pour the thickened blueberry filling evenly over the crust in the pan. Retrieve the crumble topping from the fridge and sprinkle it evenly over the blueberry layer.
- Bake the bars: Bake for 30 minutes or until the filling is bubbly and the topping is golden brown.
- Cool and chill: Allow the bars to cool completely on a wire rack, then transfer them to the refrigerator to chill. Serve the bars either at room temperature or chilled.
- Slice and serve: Use a sharp knife to cut the bars into 16 pieces before serving.
Notes
- For a subtle lemon flavor, add the zest from one lemon to the blueberry filling.
- Use vegan butter to keep these bars completely vegan.
- If using coconut sugar instead of brown sugar, the crumble texture may be less crisp.
- These bars store well in the fridge for up to 5 days.
- Feel free to substitute fresh blueberries with frozen ones; do not thaw before cooking.
- Ensure oats and oat flour are certified gluten-free if needed for gluten sensitivity.
