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 and berry 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!
- Razzlebaerry pie is fun to say AND eat!
- When cherries hot, try this gluten free cherry cobbler.
- A healthy blueberry crisp, any day!
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
Ingredients
- 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
FILLING:
- 3 cups fresh blueberries or thawed frozen. Fresh berries of any sort should work.
- 1/4 cup organic sugar could use erythritol
- 2 tablespoons tapioca flour or any starch
Instructions
- 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.
Nutrition
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These look incredible – that crumbly top? Delicious. Upicks are so much fun 🙂
Hi Looks super but any suggestion as a substitute for the oat flour please as I can’t even tolerate GF oats. Thanks
we can;t do oat flour either anymore…just forgot to add the alternative! I use brown rice in place of oat, and you could add some sliced almonds for crunch in the topping if you like!
Blueberry crisp bars looks delicious. thanks for sharing with Hearth and soul blog hop. pinning it.
I’m not surprised you were gidd y with your blueberry bounty-12lbs! Wow, I’m so envious. This healthy dessert looks totally divine and a recipe I’d love to try! Thanks for sharing this with us at Seasonal Celebration! Rebecca x
Harvesting fresh produce makes me totally giddy Rebecca…I can’t help myself!!
This looks so scrumptious – too bad I eat all the blueberries before they get anywhere near a recipe!
that is easy to do Gretchen!! Trick is to pick so darn many you can;t possibly eat them all without doing something!
These look delicious!
Hi Tessa! I clicked over here from Wellness Weekend and I said to myself I wonder who this is from. And then your site popped up and I thought of course because she is UH-Mazing! This looks delicious! Really been enjoying your blog! Thanks for a great recipe.
Thank you Kristy, I love to hear that! If you try any recipes, I LOVE getting feedback!
These were so yummy!! I even reduced the sugar in the filling by half and crust by 1/3. And when my parents and husband still happily approve, you know it is good! Loved by all! I have also tried your pumpkin scones (a favorite of mine) and the little oatmeal sunbutter chocolate chip balls. Yummy too!
Thanks for letting me Kristy…yes I have been reducing the sugar too, just waiting until I get it as low as possible before adjusting!! I appreciate you taking the time to let me know how things are working out!
That’s amazing you harvested 12 pounds of berries! Wow! I’ve made a similar blueberry bar that wasn’t gluten free, and it really is scrumptious. I like that everyone can enjoy your delicious recipe, even those who can’t eat grains!
I think I have just enough fresh blueberries in the Frig to make this awesome crumble, Tessa. I looks delicious! Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Hi Tessa, I love all things blueberry so I will be trying these bars with pastured organic butter and coconut sugar! Thanks for the recipe.
This looks amazing! I’m really loving blueberries now that they are in season! I need to find a u-pick place here. I’ve done that with strawberries, but I haven’t taken the kids to pick blueberries. I need to get on that!
It is so much fun Sarena..and lots of places around where I live don’t spray, blueberries are easier to grow sans chemical apparently! And the taste of fresh?! Nothing compares…